Ingredients:
Patties:
3 pieces day-old or toasted whole wheat sandwich bread
3 Tbsp olive or canola oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 Tbsp minced jalapeno pepper, membranes and seeds removed
1 tsp ground cumin
1 (15 oz.) can black beans, drained and rinsed
1 1/4 cups cooked brown rice
2 tsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped cilantro
Salsa:
2 avocados, cut into 3/4 inch pieces
1 cup cherry tomatoes, cut in half
1 tsp fresh lime juice
Directions
For the Patties:
In the bowl of a food processor, pulse sandwich bread to form bread crumbs.
Pour into a bowl.
Set aside.
Heat 1 Tablespoon olive or canola oil in a large skillet set over medium heat.
Add onion and saute until soft.
Add garlic, jalapeno, and cumin.
Saute an 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.
Stir the mixture until combined.
Divide the mixture into 8 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)
Add 4 patties and cook over medium heat for 4 minutes per side.
Repeat with 1 Tablespoon oil and remaining 4 patties.
For the Salsa:
Gently stir together avocado, tomatoes and lime juice.
Serve 2 patties on each plate, topped with salsa.