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.
- 118.29 ml uncooked brown rice
- 425.24 g can black beans, drained and rinsed
- 1 small onion, chopped (white or yellow)
- 1 garlic clove, minced
- 236.59 ml frozen corn
- 4.92 ml salt
- cayenne pepper (to taste)
- 1.62 ml chili powder
- 1 egg
- 78.07 ml breadcrumbs (preferably seasoned)
Directions See How It's Made
- 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).