Tex-Mex Black Bean Vegetable Patty

Ingredients:

• 2 cups chopped mixed stir-fry vegetables (broccoli, bell pepper, onion, and/or mushrooms)
• 1/4 cup olive oil
• 1 cup frozen cooked brown rice
• 1 teaspoon ancho chili powder
• 0.5 tsp ground cumin
• 1 can (425 g) canned black beans, rinsed
• 1/3 cup breadcrumbs
• 1 tbsp chili mayonnaise + extra for serving
• 4 Kaiser rolls
• Shredded lettuce, sliced ​​avocado, sliced ​​tomato, and pickled jalapeños, for serving
• Sweet potato chips, for serving

Preparation:

1. Cut the vegetables into 1-cm pieces. Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the vegetables, brown rice, and a large pinch of salt. Cook, stirring, until the vegetables are softened, about 5 minutes. Stir in the chili powder, cumin, black beans, 3/4 teaspoon of salt, and a few grinds of black pepper. Cook until the beans are heated through and all the liquid has evaporated, about 2 minutes.
2. Transfer the mixture to a food processor, setting the pan aside. Pulse 5-6 times until the mixture forms a thick, chunky puree. Transfer to a large bowl and add breadcrumbs and mayonnaise. Form 4 patties, approximately 10 cm in diameter. Place the patties on a plate, cover with plastic wrap, and freeze until firm, about 15 minutes. Meanwhile, cut the buns in half horizontally and toast them.
3. Wipe out the skillet, add the remaining 2 tablespoons of olive oil, and heat over medium-high heat. Add the patties and cook until heated through and crispy, about 2 minutes per side. Season with salt.
4. To serve, place the patties on buns and top with lettuce, avocado, tomatoes, pickled jalapeños and chili mayonnaiseServe with chips.