This recipe was written by The Cookin Canuk for Stephanie Nielson's blog CuisineNie (click this for the step by step blog post or HERE for a printable version of the recipe)
In the bowl of a food processor, pulse sandwich bread to form breadcrumbs. Pour into a bowl and set aside.
Heat 1 tablespoon olive or canola oil in a large skillet set over medium heat. Add onion and sauté until soft. Add garlic, jalapeno, and cumin. Saute for additional 2 minutes.
Scrape the mixture into the food processor. Add black beans, brown rice, lime juice, salt, and pepper. Pulse until the beans are chopped, but not pureed. Scrape the black bean mixture into a large bowl. Add half of the breadcrumbs and the chopped cilantro. Using a wooden spoon, stir the mixture until combined.
Divide the mixture into 4 equal portions and form into patties. If the mixture is too moist to form patties, add more breadcrumbs. Place the patties on a baking sheet lined with plastic wrap and cover with additional plastic wrap. Refrigerate for at least 1/2 hour.
Heat 1 tablespoon canola oil in a large skillet (preferably not nonstick, so a good crust can form) set over medium heat. Add the burgers and cook for 4 minutes per side.
In a small bowl, combine mayonnaise, lime juice, cumin, cilantro, and pepper. Stir well.
Lightly toast the whole wheat buns. 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. Serve.I love to serve these for dinner with homemade sweet potato fries (another great recipe coming soon) but I also love making up a batch in the morning, individually wrapping each burger in plastic wrap and then grabbing one for lunch here and there through out the week.
Turns out it's the perfect time of year for these - so what are you waiting for? Let me know how you like them :)