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1
Burgers:
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2
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs.
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3
Pour into a bowl and set aside.
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4
Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat.
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5
Add onion and saute until soft.
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6
Add garlic, jalapeno, and cumin.
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Saute for additional 2 minutes.
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8
Scrape the mixture into the food processor.
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9
Add black beans, brown rice, lime juice, salt, and pepper.
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Pulse until the beans are chopped, but not pureed.
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11
Scrape the black bean mixture into a large bowl.
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12
Add half of the breadcrumbs and the chopped cilantro.
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13
Using a wooden spoon, stir the mixture until combined.
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14
Divide the mixture into 4 equal portions and form into patties.
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15
If the mixture is too moist to form patties, add more breadcrumbs.
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16
Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap.
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17
Refrigerate for at least 1/2 hour.
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18
When you are ready to cook: Heat the remaining 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat.
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19
Add the burgers and cook for 4 minutes per side.
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20
Cilantro-Lime Mayo:
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In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper.
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22
Stir well.
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23
Lightly toast the whole wheat buns.
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24
Spread 2 tablespoons cilantro-lime mayo on each bun, and top each with a black bean patty, 2 tablespoons crumbled cotija cheese, 1 slice tomato, and 3 slices avocado.
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25
Serve.
