Red Bean And Black Rice Burgers Recipes

BLACK BEAN RICE BURGERS

Steps:

• In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.

BLACK BEAN-BROWN RICE BURGERS

Steps:

• 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).

RED BEAN AND BLACK RICE BURGERS

Steps:

• If using cooked red beans, skip to step 4 within this section. Rinse and then place the red beans to soak in plenty of water for at least 8 hours or overnight.
• After this time, drain the soaked beans and discard the soaking water.
• To cook the beans, add them to a thick bottom pot with plenty of fresh water. Bring the water to a boil on medium-high heat, then partially cover the pan and cook on medium heat, until the beans are al dente or soft but not mushy.
• Once beans are cooked, drain the water and let the beans cool before coarsely mashing them with a fork. You may also pulse them in a food processor, but take care not to blend them to a paste.
• Rinse and then place the rice and shiitake mushrooms, in a large bowl, and soak for at least 4 hours or overnight.
• After this time, drain the rice and shiitake mushrooms, and discard the soaking water.
• To cook the rice, place them in a pot with the shiitake mushrooms. Add 480 ml (2 cups) of water. Cover or partially cover the pan, and cook until all the water is absorbed and the rice is cooked through.
• Once the rice is cooked, remove the shiitake mushrooms and set aside. Fluff the rice with a fork and let cool.
• Finely chop or mince the shiitake mushrooms.
• Squeeze out some of the excess water from the grated zucchini.
• Mix all the ingredients together (mashed beans, rice, minced shiitake, zucchini, crushed tomato, miso paste, soy sauce, vegetable bouillon powder, black pepper, ground cumin, paprika, chilli sauce/powder, coriander/cilantro), except the gluten free flour mix.
• Once you obtain a bean mixture, add the gluten free flour, starting with 120 g, and then adding more as needed to adjust the consistency, so that the mixture is neither too wet nor too dry. When forming the patties, they should hold well.
• Place some gluten free flour in a flat bowl, like a pasta bowl, and make it into a little heap in the centre.
• Take a ⅓ cup measurement and fill with the bean mixture. Drop the mixture into the flour in the bowl. Roll it onto itself to completely cover with the flour and form a ball.
• Pick up the ball and shape into a patty with your fingers and in between your hands.
• If the patty seems to be too wet, add a little more flour to the mixture until you are able to handle the mixture better. Note: Bear in mind that the binding agents (starches and xanthan gum) in the gluten free flour will activate with heat, when the patties are cooked. This will make the patties firm up and hold their shape. So, the uncooked patties may seem a little fragile to start with, but try cooking one and see how it holds first before adding more flour. You don't want too much flour in there as this will alter the taste and texture.
• Once the patties are formed, you may either pan fry them or bake them.

CHRIS' NEW BLACK BEAN & RICE BURGERS

Steps:

• 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.

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.

BLACK BEAN & RICE VEGGIE BURGERS

Steps:

• 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.

BLACK BEAN RICE BURGERS

Steps:

• In a bowl, mash beans with a fork; add the rice, onion, egg, and 2 tablespoons salsa; mix well.
• Season if needed with salt and pepper.
• Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.
• Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned.
• In a small bowl, combine sour cream and remaining salsa; on bottom bun, place a lettuce leaf, burger, sour cream mixture and slice of cheese; cover with top bun.