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Mexicana Veggie Burgers


"Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa."
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50 m servings 193 cals
Original recipe yields 12 servings

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  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

Nutrition Facts

Per Serving: 193 calories; 4 g fat; 33.3 g carbohydrates; 6.6 g protein; 3 mg cholesterol; 248 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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Tasted great....only problem was that the burgers were falling apart. I will definitely make these again but with more cheese to keep them together.

Mine fell apart too. I am going to put in my food processor next time.

These turned out awesome!! I put alfalfa sprouts on them and it tasted great!