Ingredients
|
2
|
tsps
|
vegetable oil
|
|
3/4
|
cup
|
diced carrot
|
|
3/4
|
cup
|
diced celery
|
|
1/2
|
cup
|
onion, chopped
|
|
1
|
tsp
|
ground cumin powder
|
|
2
|
cups
|
cooked Blue Ribbon® White Rice
|
|
1
|
cup
|
black beans, cooked
|
|
1
|
cup
|
finely shredded jalapeno cheese (or sharp cheddar cheese)
|
|
1/2
|
cup
|
sunflower seeds
|
|
2
|
each
|
eggs
|
|
1/3
|
cup
|
chopped fresh cilantro leaves
|
|
1/2
|
tsp
|
salt
|
|
1/4
|
tsp
|
freshly ground black pepper
|
|
1
|
tsp
|
vegetable oil
|
|
8
|
each
|
hamburger buns
|
|
1
|
cup
|
chipotle salsa
|
Cooking Directions
In 10 inch non-stick skillet add 2 tbsp. oil. Add carrots, celery and onion. Cook over medium high heat stirring frequently until vegetables soften. Add ground cumin. Cook and stir 30 seconds. Remove from heat; set aside.
In bowl add cooked rice, black beans, cheese, sunflower seeds, eggs, cilantro, salt and pepper; mixed well. Add cooked vegetable mixture to rice mixture. Using a potato masher, mash well. Rice will become slightly sticky.
Place 1 tbsp. vegetable oil in same skillet. With wet hands, use 1/3 cup rice mixture to form burgers. Place burgers into skillet. Cook over medium heat until first side is golden brown. Turn burgers over. Cook until second side is golden brown.
Serve burgers in buns with chipotle sauce.