Red Bean And Black Rice Burgers Food

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.

RED BEANS AND RICE BURGERS

Steps:

• In the bowl of a food processor fitted with a blade attachment combine half of the red beans with 1 cup of rice. Add just a splash of water if you red beans don't have a lot of liquid with them. Blend the two into a thick paste. Transfer the thick mixture to a medium bowl.
• Add the remaining 1 cup of beans and 1/2 cup of rice to the paste. Add the breadcrumbs, chopped green onions, egg, and a good pinch of both salt and pepper. Stir together until very thoroughly combined.
• Use a large ice cream scoop or just your eyeballs to envision 6 relatively equal pieces out of the mixture you've made. Rinse your hands and keep them lightly damp. Spoon or scoop the mixture into the palm of your hand and press into a 3/4-inch thick disk. Place on a parchment lined baking sheet and continue until all of the mixture is shaped.
• Refrigerate the burgers for at least 30 minutes, up to overnight.
• When ready to cook up the burgers add a good splash of olive oil into a nonstick pan over medium heat. Place two or three patties into the pan (as many as will fit comfortably) and allow to fry undisturbed for about 4 minutes. Flip gently and allow to cook on the other side. Gently press down on each burger and cook until deeply golden on both sides. Remove from the pan and continue with another splash of olive oil until all the patties are cooked.
• In a small bowl stir together mayonnaise and mustard. Spread mixture onto each half of the buns. Build your burger with lettuce, tomatoes, and avocado and you'd like. Enjoy warm!
• These burger patties also freeze well when wrapped individually uncooked. Allow to thaw in the refrigerator overnight before pan frying.

RED BEAN AND BLACK RICE BURGERS

Steps:

• If using cooked red beans, skip to step 4 within this section. Rinse and then place the red beans to soak in plenty of water for at least 8 hours or overnight.
• After this time, drain the soaked beans and discard the soaking water.
• To cook the beans, add them to a thick bottom pot with plenty of fresh water. Bring the water to a boil on medium-high heat, then partially cover the pan and cook on medium heat, until the beans are al dente or soft but not mushy.
• Once beans are cooked, drain the water and let the beans cool before coarsely mashing them with a fork. You may also pulse them in a food processor, but take care not to blend them to a paste.
• Rinse and then place the rice and shiitake mushrooms, in a large bowl, and soak for at least 4 hours or overnight.
• After this time, drain the rice and shiitake mushrooms, and discard the soaking water.
• To cook the rice, place them in a pot with the shiitake mushrooms. Add 480 ml (2 cups) of water. Cover or partially cover the pan, and cook until all the water is absorbed and the rice is cooked through.
• Once the rice is cooked, remove the shiitake mushrooms and set aside. Fluff the rice with a fork and let cool.
• Finely chop or mince the shiitake mushrooms.
• Squeeze out some of the excess water from the grated zucchini.
• Mix all the ingredients together (mashed beans, rice, minced shiitake, zucchini, crushed tomato, miso paste, soy sauce, vegetable bouillon powder, black pepper, ground cumin, paprika, chilli sauce/powder, coriander/cilantro), except the gluten free flour mix.
• Once you obtain a bean mixture, add the gluten free flour, starting with 120 g, and then adding more as needed to adjust the consistency, so that the mixture is neither too wet nor too dry. When forming the patties, they should hold well.
• Place some gluten free flour in a flat bowl, like a pasta bowl, and make it into a little heap in the centre.
• Take a ⅓ cup measurement and fill with the bean mixture. Drop the mixture into the flour in the bowl. Roll it onto itself to completely cover with the flour and form a ball.
• Pick up the ball and shape into a patty with your fingers and in between your hands.
• If the patty seems to be too wet, add a little more flour to the mixture until you are able to handle the mixture better. Note: Bear in mind that the binding agents (starches and xanthan gum) in the gluten free flour will activate with heat, when the patties are cooked. This will make the patties firm up and hold their shape. So, the uncooked patties may seem a little fragile to start with, but try cooking one and see how it holds first before adding more flour. You don't want too much flour in there as this will alter the taste and texture.
• Once the patties are formed, you may either pan fry them or bake them.

RICE AND BEAN BURGERS

Steps:

• In medium bowl, coarsely mash beans with potato masher or fork. Stir in chopped onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt and pepper. Stir in rice. Shape mixture into 4 patties, 1/2 inch thick.
• Heat grill pan or large skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until thoroughly heated.
• Spread cut sides of bun bottoms with mayonnaise; top with burgers, tomato, spinach and red onion. Cover with bun tops.

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 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 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.

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.