Margaritas don’t always come in a glass. This vegan burger brings the flavor of a margarita in a burger form and is topped with guacamole for a great presentation.
3 ¾ oz. Rice Chex cereal
6 ¾ oz. brown rice
Dash crushed red pepper
1 lb. + 1 ½ oz. vegan black beans, drained
½ cup coarsely chopped basil
1 tbsp. + 1 ¾ tsp. garlic
2 ¾ oz. finely chopped red onions
½ oz. finely chopped serrano peppers
10 ¼ oz. diced tomatoes
¾ tsp. kosher salt
⅓ cup + 2 tsp. coarsely chopped fresh cilantro
1 tsp. lime juice
12 ½ oz. frozen guacamole, thawed one day
- Purée Rice Chex in blender until flour consistency.
- To rice: Add salt, pepper and red pepper flakes. Steam or cook in oven covered (ratio is 1 part rice to 2 ½ parts liquid). Set aside and let cool.
- Combine remaining ingredients to rice. Add Rice Chex flour until mixture is stiff and can easily form patties. Add more Rice Chex or less depending on the wetness of black beans and rice mixture.
- Make 4-ounce patties, dredge in Rice Chex crumbs and sear on flattop, about 3 minutes per side. Serve with 1-ounce guacamole and cilantro sprig.
Recipe by University of Connecticut