Veggie Burger

• 1/3 cup white long-grain rice
• 2 15-ounce cans black beans, rinsed
• 1 medium shallot, chopped
• 6 slices pickled jalapeno
• 1 tablespoon prepared barbecue sauce
• 1 teaspoon chili powder, preferably ancho
• 1/2 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)

1. Cook rice according to package directions (you should have 1 cup cooked rice) and let cool.
2. Set aside 1/2 cup beans. Pulse shallot, jalapeno, barbecue sauce, chili powder, cumin, and remaining beans in a food processor until a chunky puree forms.
3. Transfer puree to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper. Form mixture into 6 patties about 1/2" thick; cover and chill 1 hour (this helps bind patties so they stay intact while cooking).
4. Heat 2 tablespoons oil in a large skillet over medium heat. Working in two batches and adding remaining 2 tablespoons oil between batches, cook patties until browned and crisp, about 5 minutes per side. Serve on buns with desired toppings.

white longgrain rice, black beans, shallot, pickled jalapeufo, barbecue sauce, chili powder, ground cumin, egg white, kosher salt, vegetable oil, buns, favorite burger

Taken from www.epicurious.com/recipes/food/views/veggie-burger-51169410 (may not work)