Black Bean Veggie Burger

Instructions

Pre-Preparation

Drained black beans yield 56%
Onions yield 78%
Green peppers yield 73%
Drained jalapeno slices yield 61%

1. Prepare the vegetables:
a. Wash and dice the onions and green peppers.
b. Mince the garlic.
c. Drain and rinse the black beans.
d. Drain the jalapeno slices.
e. Chop cilantro.

2. Preheat oven to 350 degrees F.
3. Cook the brown rice:
a. Combine rice and water in 4″ hotel pans (ratio = 1 part rice to 1 part water).
b. Cover the hotel pans with parchment and foil and bake for 45 minutes at 350 degrees.
c. Slightly overcook rice for this recipe.
4. Robot coupe the corn tortillas, until a fine flour like consistency is acheived.

Preparation

1. Combine onions, corn, peppers, garlic, and jalapenos with oil, mix well, and spread onto a sheet pan.
2. Roast at 350 degrees for 15-20 minutes.
3. Let cool and drain excess liquid.
4. Mix the rice, veggies, cilantro, and black beans together.
5. Take out half of the batch and robo coup other half with the eggs, ground corn tortillas, salt, and pepper.
6. Then, mix the batch from the robo coup with the reserved batch together by hand.
7. Use a #8 scoop (4oz.) to form burgers.
Note: If shipping to site kitchens for service or making ahead of time: Cool patties per HACCP SOP, plastic wrap, and freeze the patties.
8. On the day of service, place 28 patties per parchment lined sheet pan.
9. Cook patties for about 15 minutes at 350 degrees until an internal temperature of 165 degrees F. is reached.

Serving

Serving: Serve 1, 4oz patty on a 2oz whole grain bun