Photo: Amirali Mirhashemian
Veggie Burger
12 ingredients
6 servings
openrecipes
Top these Tex-Mex–inspired veggie burgers with some melted Monterey Jack and a spoonful of fresh salsa.
Estimated Nutrition (whole recipe, rough)
796
Calories
45g
Protein
36g
Fat
71g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 white long-grain rice
- 2 15-ounce cans black beans, rinsed
- 1 medium shallot, chopped
- 6 slices pickled jalapeño
- 1 prepared barbecue sauce
- 1 chili powder, preferably ancho
- 1/2 ground cumin
- 1 large egg white
- Kosher salt, freshly ground pepper
- 4 vegetable oil, divided
- 6 hamburger buns
- Favorite burger toppings (for serving)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes