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Spicy Mexicana Veggie Burger

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
12 servings
Lunch Dinner
Spicy Mexicana Veggie Burger
Ingredients
  • 1 cup white rice
  • 2 cups water
  • 1 (10 ounce) package frozen corn niblets
  • 1 tablespoon olive oil
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 clove garlic, minced, or more to taste
  • 1/3 cup shredded sharp Cheddar cheese
  • 1/3 cup all-purpose flour
  • 1 pinch red pepper flakes, or to taste
  • 1/4 cup all-purpose flour, or more if needed
  • 1/2 teaspoon Cajun seasoning, or to more taste
  • 1 pinch red pepper flakes, or more to taste
  • 1 tablespoon olive oil
Instructions
1
Boil a mixture of rice and water in a saucepan until it reaches a rolling boil. Gradually decrease the heat to a lower medium setting and cover the saucepan, allowing the rice to become tender and absorb all the liquid over a period of 20-25 minutes. Stir in corn once the rice has finished cooking to combine flavors.
2
Heat a small amount of oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed through, taking about 3-5 minutes. Combine cooked black beans, chickpeas, and garlic with the cooked rice in a large bowl.
3
In a separate bowl, mix together Cheddar cheese, 1/3 cup of flour, and a small amount of red pepper flakes to create a thick paste. Combine the cheese mixture with the rice and bean mixture, stirring until well combined.
4
In another bowl, mix together 1/4 cup of flour, Cajun seasoning, and a small amount of red pepper flakes to create a coating mixture. Coat each rice-bean patty with the flour mixture, ensuring they are evenly coated.
5
Heat a small amount of oil in a skillet over medium heat; pan-fry the patties until they are golden brown, taking about 5 minutes per side.