I was served these vegetarian burgers while attending class at the Duke School of Integrative Medicine. They are fantastic! The class loved these so much, we asked for the recipe and it was kindly provided by the school’s head chef, Cate Smith. I hope you like them as much as I do!

The nutrition information for this recipe will vary depending on which rice you use. Go to Calorie Count Recipe Analysis and enter in your information to get accurate nutrition data.

Needs to be prepped one day before you want to serve.

Ingredients

1 cup cooked brown or white rice
1 cup vegetarian black beans- 1/2 cup mashed the other 1/2 cup whole
4 tbsp of medium prepared salsa
1 tbsp chopped onion
1 tbsp chopped red pepper
1 garlic clove minced
1 tbsp of frozen or fresh roasted corn
1 tsp chopped chipotle pepper in adobe sauce
1 tbsp olive oil

Day 1
1. Heat a sauté pan over medium high heat and sauté the onion, garlic and peppers just until tender.
2. In a small bowl combine all the ingredients except the oil-mashing slightly with your hands. Form into 4 patties. Wrap each one individually and place in the freezer over night.

Day 2
1. Remove 30 minutes before cooking.
2. Preheat oven to 350F degrees.
2. Heat oil in a large non stick pan over medium heat.
4. Add patties and flatten with a spatula, cook until light brown on each side and then place in a 350F oven to finish cooking, about 10 minutes total.

Yields-4 servings

Provided by Duke Integrative Medicine & culinary partner Meriwether-Godsey