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?Cauliflower rice Mexican bean burgers (gluten-free)? Just add your favorite burger fillings and a bun! ?Recipe: (For this recipe, I used store-bought frozen cauliflower rice and frozen corn kernels. I added them to skillet still frozen but you can leave them out to defrost beforehand if you have time.) In non-stick skillet, sauté in 1 tbsp olive oil, 3 cups cauliflower rice, 1-1/2 cups sweet corn, 1-1/2 tsp each of garlic powder, chili powder and paprika, and 1/2 tsp chipotle until cauliflower rice dries out and starts to stick to bottom of skillet. Add salt to taste. Transfer to large bowl. Pulse 1-15oz can pinto beans in food processor with 1 tbsp bean can liquid until mostly smooth, with some whole beans remaining. Transfer to bowl with cauliflower rice. Add to bowl, 1 small red onion (finely chopped), 1/3 cup chopped cilantro, 1/3 cup oat flour (or any flour), juice half lime. Mix well and taste before adding desired amount of salt. Use hands to mix and knead into a dough-like texture. Form into patties about 3/4 inch thick. (Should make about 9.) Bake on lined sheet at 400F for approximately 30 minutes, or until quite firm and golden brown. (Flip after 15 minutes.) Allow to cool for about 10 minutes to become more firm.
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