Red Beans And Rice Burgers Recipes

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.

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

QUICK RED BEANS AND RICE

Steps:

• Heat a large nonstick pot over medium-high heat.
• Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
• Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
• Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
• Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.

RICE AND BEAN BURGER

Steps:

• Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet overmedium. Add patties, cook until heated through and browned. Serve with yogurt seasoned withsalt, pepper, lemon juice, and shredded mint.

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.

PINTO-AND-RICE BURGERS

Steps:

• In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
• In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a wire rack and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

JALAPENO-RED BEAN-BBQ BURGERS

Steps:

• Heat oil in nonstick skillet over medium heat.
• Add next onion, plum tomato, jalapeno, garlic and chili powder; sauté 5 minutes.
• Cool slightly.
• Using fork, coarsely mash beans in bowl.
• Combine with onion mixture, breadcrumbs, 2 tablespoons of the barbecue sauce and egg white.
• Shape mixture into four 1/2-inch-thick patties.
• (Can be prepared 4 hours ahead. Cover and chill.) It will look as though these little burgers will just fall apart and turn to mush, but they stay together really well once they"hit the pan"!
• If grilling, oil the rack or spray grill rack with nonstick spray, then fire up coals to medium heat.
• If pan-frying, heat a little olive oil over medium heat.
• Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
• Place burgers on buns.
• Serve with more barbecue sauce, and cheese, tomato, lettuce, avocado, or whatever topping you like!