Black Bean Rice Burgers Food

BLACK BEAN-BROWN RICE BURGERS

Steps:

• In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
• Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
• In a medium bowl, mash the drained beans with a fork or your fingers.
• Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
• Add the egg and mix in well.
• Add the breadcrumbs.
• Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
• Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

BLACK BEAN RICE BURGERS

Steps:

• In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.

BLACK BEAN RICE BURGERS

Steps:

• In a bowl, mash beans with a fork; add the rice, onion, egg, and 2 tablespoons salsa; mix well.
• Season if needed with salt and pepper.
• Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.
• Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned.
• In a small bowl, combine sour cream and remaining salsa; on bottom bun, place a lettuce leaf, burger, sour cream mixture and slice of cheese; cover with top bun.

BLACK BEAN & RICE VEGGIE BURGERS

Steps:

• Mash beans.
• Mix beans, rice, onion, egg,and salsa.
• Spray skillet with cooking spray & turn on heat to medium.
• Spoon 1/2 cup mixture each into skillet and flatten to 1/2 inch thick.
• Cook 4-5 minutes on each side.

BLACK BEAN BURGER

Steps:

• Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties.
• Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo.

BLACK BEAN BURGERS

Steps:

• Heat a grill or grill pan over medium-low heat.
• In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.
• Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.
• Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use, like Black Bean Enchiladas. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

BLACK BEANS AND RICE

Steps:

• Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
• Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.

CHRIS' NEW BLACK BEAN & RICE BURGERS

Steps:

• In a food processor, blend black beans and kidney beans to a fine mash. It is alright if some bean chunks still remain solid.
• In a large mixing bowl, add to bean mash any desired spices. I strongly reccomend liberal amounts of chili powder, cumin, onion powder, and garlic powder. You might also add an adobo seasoning.
• Should you desire, you might add any kind of chopped or shredded vegetables at this point. From experience, I find salsa is a nice addition.
• Mix in 1.5 cups of cooked brown rice into bean mash and stir till even consistancy. Gradually fold in entire package bread crumbs- bean mash will visibly thicken, it is advisable to use your hands at this point.
• Grab small palmfulls of bean mix and flatten into burger sized patties. I generally find I make about 28 patties in one go- this is variable as yours may be smaller or larger.
• I freeze patties for weeks (months) at a time in an air-tight container or freezer bag.
• To cook- either bake in a toaster oven until exterior is crusty and crispy, or pan fry with a small amount of oil or cooking spray. These are very firm burgers and will hold up extremly well- better than any other bean burger ive seen!
• Dress your burgers with any number or great things- BBQ suace is a particular favorite.
• Also try crumbling cooked burgers and using the 'meat' as taco filling- tastes delicious especially with taco sauce.

BLACK BEAN BURGERS

Steps:

• Place black beans in a bowl and mash with a fork.
• Add remaining ingredients and mix well.
• Divide into 6-8 equal portions and shape into patties.
• Place patties on a medium-hot grill for several minutes per side.
• Serve with mint salsa or your favorite ketchup, sauce/spread.

BLACK BEAN BURGERS

Steps:

• In food processor put first 6 ingredients and process until blended. I left some carrots chunky.
• Add oats and stir to mix well.
• Let sit for 20 minutes to soften oats.
• Preheat oven to 400degrees.
• Roll into burger patties and put on baking sheet- I used a cast iron griddle to help with non-stick and to keep it fat free. You can spray baking sheet w/ oil prior to placing burgers on it.
• Bake 8 minutes on each side. The recipe says you can also "fry" burgers in non-stick fry pan.
• Serve w/ whole wheat buns w/ toppings of choice. Enjoy this recipe made 7 good sized burgers.
• You can also freeze these after cooking and reheat. I am planning on taking these camping.

BLACK BEANS AND RICE

Steps:

• In a stockpot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
• Add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

BLACK BEAN BURGERS

Steps:

• Coarsely mash the beans with a fork or potato masher.
• Mix together the mashed beans, oats, and next 5 ingredients.
• Shape mixture into 8 patties.
• Mix together the flour and cornmeal; dredge patties in flour mixture.
• Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
• Serve on buns ( toasted buns work well).

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

BLACK BEAN VEGGIE BURGERS

Steps:

• In a small bowl, combine the egg, chili powder, cumin and chili sauce.
• In a food processor, pulse bell pepper, onion, and garlic until finely chopped. If needed, strain to remove excess water.
• Add beans and egg mixture, pulse until combined. Transfer to a bowl.
• Work in bread crumbs and parmesan until mixture is sticky and holds together, adding more bread crumbs if needed.
• Divide into four burgers. Grill or freeze for later use.
• Heat a skillet on the stove top (medium heat). Coat with cooking spray and cook the burgers about 6-8 minutes per side. You can also bake them in the oven at 375 for about 10 minutes on each side.

SOUTHWEST BLACK BEAN BURGERS

Steps:

• Use pulsing action to process bread crumbs, mayo, seasonings and half the beans in food processor until well blended. Transfer to large bowl; mix in celery, cilantro and remaining beans. Shape into 6 (1/2-inch-thick) patties.
• Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until done (160ºF). Top with Singles; cook 1 min. or until melted.
• Fill buns with lettuce, cheeseburgers, salsa and sour cream.

BLACK BEAN VEGGIE BURGER

Steps:

• Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times - don't over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.
• Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.
• To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.
• Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.