MEXICAN VEGGIE BURGER
An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning to plant-based eating. Try serving with avocado, tomato slices, and salsa. From The Plant-Based Journey Find this recipe and more in the Forks Over Knives Recipe App.
Categories Burgers & Wraps/">Burgers & Wraps
Time 30m
Number Of Ingredients 12
Steps:
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
- Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables to the bowl with the beans and rice.
- Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don't hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust. Notes: Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water. Nuts: While the nuts add texture and flavor, you can eliminate them to reduce fat content.
MEXICANA VEGGIE BURGERS
Delicious substitute for ground beef burgers. Full of protein! Serve on sourdough bread with sharp cheddar, guacamole, and salsa.
Provided by claudia
Categories Mexican Recipes
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
- Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
- Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
- Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
- Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 33.3 g, Cholesterol 3.3 mg, Fat 4 g, Fiber 4.5 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 247.9 mg, Sugar 0.9 g
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