Recipe by Vino Girl
From Cooking Light, August 2006.
Top Review by IAteMyGluestick
I followed the directions exactly, but this recipe was just...ok. The burgers would have been more tolerable if they were only 1/2 inch thick. They had the consistency of a bean burrito and 1 inch thick of it was just too much. Definetley needed toppings. Mayo is good on it, I added a little hot sauce to try and salvage these things. Won't make them again.
- 4 teaspoons canola oil, divided
- 2 cups chopped onions
- 1 cup chopped red bell pepper
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 3⁄4 teaspoon ground allspice
- 1⁄2 teaspoon ground coriander
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper
- 1 cup cooked rice
- 2⁄3 cup dry breadcrumbs, divided
- 1 (15 ounce) can black beans, rinsed and drained
- 1⁄4 cup light mayonnaise
- 4 whole wheat hamburger buns, toasted
- 4 boston lettuce leaves
- 4 slices red onions
Directions See How It's Made
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot.
- Add chopped onion, bell pepper, ginger, and garlic; cook 7 minutes or until tender, stirring occasionally.
- Add allspice, coriander, salt, and red pepper; cook 1 minute, stirring constantly.
- Place the onion mixture, rice, 1/3 cup breadcrumbs, and black beans in a food processor; pulse 15 times or until finely chopped.
- Divide bean mixture into 4 equal portions, shaping each portion into a 1-inch-thick patty.
- Place remaining 1/3 cup breadcrumbs in a shallow dish, and dredge patties in breadcrumbs.
- Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
- Add patties to the pan, and cook for 3 minutes on each side or until browned and crisp.
- Spread 1 tablespoon mayonnaise on top half of each bun.
- Place patties on bottom halves of buns; top each serving with 1 lettuce leaf, 1 onion slice, and top half of bun.