Chris' New Black Bean & Rice Burgers

READY IN: 40mins
SERVES: 28
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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