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Courtesy of Kristen D. of Dix Hills, NY, the winner of the Zatarain's® "Jambalaya Throwdown," these veggie burgers have New Orleans flavor from Zatarain’s Jambalaya Mix.
2 1/2 cups water
1 package ZATARAIN'S® Jambalaya Mix, Original
4 tablespoons vegetable oil, divided
1 can (15 ounces) black beans, drained and rinsed
1 egg, beaten
1/2 cup bread crumbs
1 large yellow onion, sliced into thin rings
1 teaspoon butter
1 teaspoon light brown sugar
16 slices crusty bread, grilled or toasted
8 slices Colby Jack cheese
Bring water, Rice Mix and 1 tablespoon of the oil to boil in medium saucepan. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes.
Meanwhile, mash black beans in large bowl until slightly chunky. Add rice mixture; stir until well blended. Add egg and bread crumbs. Mix with hands until well blended. Shape into 8 firm patties. Refrigerate patties for 30 minutes.
Heat 1 tablespoon of the remaining oil in large nonstick skillet on medium heat. Add onions; cook and stir 8 minutes or until caramelized. Add butter and brown sugar; cook and stir 1 minute. Spoon onions into small bowl. Set aside.
Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add 4 of the patties; cook 4 to 6 minutes per side or until heated through and golden brown. Repeat with remaining patties, adding remaining 1 tablespoon oil to skillet.
To serve, place burgers on bread slices. Top with cheese, caramelized onions, lettuce and tomato slices.
Make Ahead: Patties may be prepared a day ahead. Place in single layer on baking sheet. Cover and refrigerate overnight. Prepare as directed.
Serving Suggestion: Spread bread slices with Zatarain's® Creole Mustard.
(Amount per serving)