Best Rice And Bean Burgers Recipes

RICE AND BEAN BURGERS

Steps:

• In medium bowl, coarsely mash beans with potato masher or fork. Stir in chopped onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt and pepper. Stir in rice. Shape mixture into 4 patties, 1/2 inch thick.
• Heat grill pan or large skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until thoroughly heated.
• Spread cut sides of bun bottoms with mayonnaise; top with burgers, tomato, spinach and red onion. Cover with bun tops.

KIDNEY BEAN AND BLACK THAI RICE BURGERS

Steps:

• Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
• Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
• Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

BLACK BEAN AND RICE BURGERS

Steps:

• Mash beans. Mix beans, rice, onion and 2 tablespoons salsa.
• Spray 10-inch skillet with cooking spray; heat over medium-high heat. Spoon bean mixture by 1/2 cupfuls into skillet; flatten to 1/2 inch. Cook 4 to 5 minutes on each side or until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
• Mix sour cream and 1/4 cup salsa; spread on buns. Top with burgers and lettuce.

CHRIS' BLACK BEAN AND RICE BURGERS

Steps:

• Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
• Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
• Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
• Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
• Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
• The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
• Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
• Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
• These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.

RICE AND BEAN BURGERS

Steps:

• Heat the broth in a large skillet over medium heat. Add the onion and garlic and sauté for 4 minutes. Add the chili powder, cumin, cayenne, salt, and black pepper. Add the beans and turn heat to high. Mash beans coarsely as they cook over high heat for about 2 minutes, being careful to not let the beans burn. Transfer the beans into a bowl. Add the rice, bread crumbs, and parsley, and stir until combined. Form into six patties, place them on a plate, and let rest in the refrigerator for 30 minutes. Heat a large skillet, preferably cast-iron, over medium heat and coat it with cooking spray. Place the patties in the skillet (in batches if necessary, being sure to spray the pan with cooking spray in between each batch) and cook for about 4 minutes per side, until brown and heated through. Serve on buns.