Black Bean-Brown Rice Burgers

READY IN: 40mins
Recipe by Hannah Verrinder

These burgers make up a complete vegetarian protein, and are both delicious and low-fat.

Top Review by Betti Spaghetti

This recipe is great! My friend and I also wanted to try to find a recipe similar to the great ones at Ruby Tuesday. I also frequently purchase Morning Star Black Bean Burgers, and these are very compariable. I think I like this recipe better. The only thing is that I had to cook the rice longer and it could be because all I had was Brown Basmati. I also added Cumin, paprika, and crushed red pepper (which gave it a slight kick). I also suggest adding shredded cheese. I'm thinking next time I make this I may make it in a meatloaf pan.

Ingredients Nutrition

Directions

  1. 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.
  2. Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
  3. In a medium bowl, mash the drained beans with a fork or your fingers.
  4. 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.
  5. Add the egg and mix in well.
  6. Add the breadcrumbs.
  7. 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).
  8. Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

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