Black Tap’s Vegan Burger
Add heat to this meatless version with jalapeño and chili powder.
For a healthy grilling option, “this vegan burger uses brown rice as opposed to egg or a bread component to help bind it together," says chef Joe Isidori of Black Tap in New York City. "It's also a great way to add extra fiber."
Makes 16 5-ounce burgers
See the video demo here.
- 2 Rudy's Vegan Buns
- 3 cups brown rice, cooked
- 1 can black beans, rinsed
- 5 ounces jalapeño
- ½ bunch cilantro
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 tablespoon oregano
- 1 red onion, diced
Toast the buns, then place them in a food processor and pulse until you have fine breadcrumbs.
Mix all ingredients together, then fold in the breadcrumbs.
Allow mixture to sit for a couple hours in the refrigerator, then shape into 5.5 ounce patties and wrap them in sandwich paper.
Heat a grill and cook the patties four 4 minutes on each side.