Prep 10 mins
Cook 10 mins
Since having gastric bypass, eating hamburger is like digesting gravel! So, here is one of my veggie burger recipes. Feel free to add spices to fit your taste, such as cilantro. A bit of green chile or jalepeno will warm the taste of it as well! I've updated the recipe (4/22) per Jilibean's suggestion to bind the patties together more...thanks Jilibean!
- 425.24 g can black beans, rinsed & drained
- 236.59 ml rice, cooked
- 59.14 ml onion, finely chopped
- 29.58 ml salsa
- 1 egg, beaten
- 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.
I read a previous review and decided to use fat free refried beans instead of mashing the beans myself. Otherwise I followed the recipe closely. I thought I had the consistency problem solved because this made a smooth batter. But they still didn't fry nicely and were mushy. So I took the rest of the mixture, formed it into patties and baked it at about 375 degrees for about 15 minutes. Viola! Very good! I could hear my DS taking a bite and saying "These ARE good." Thanks for the recipe, Krsi.
We loved this black bean burger. Even my 4 yr old daughter ate it and she usually shuns new foods. I mostly followed the recipe, but added a little minced garlic. Next time, I plan to use more salsa. The burgers held together well for me.
YUM-O! These had a great taste. Although they fell apart on me, they still were amazing. I might add an egg to bind them next time. I had several guests ask for the recipe. Served them with recipe 101803 and recipe 156914.