Name: Tex-Mex Veggie Burger
Yield: 6 Servings
Ingredients: ⅓ cup white long-grain rice; 2 15-ounce cans black beans, rinsed; 1 medium shallot, chopped; 6 slices pickled jalapeño; 1 tablespoon prepared barbecue sauce; 1 teaspoon chili powder, preferably ancho; ½ teaspoon ground cumin; 1 large egg white; Kosher salt, freshly ground pepper; 4 tablespoons vegetable oil, divided; 6 hamburger buns; Favorite burger toppings (for serving)

Side view of a veggie burger stacke with sliced red onions tomatoes and shredded lettuce.

Top these Tex-Mex-inspired burgers with some melted Monterey Jack and a spoonful of fresh salsa.

Recipe notes