Black Bean and Rice Burger Patties - Meatless Monday - Martha Stewart
Sarah Carey shares a recipe for vegetarian patties made of beans and rice.
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Black Beans Black Rice Burger (vegan)
Ingredients:
1 red bell pepper
6 shallots
4 tablespoons nuts
3 tablespoons oatmeal
340g (11 ounces) black beans
100g (3,5 ounces) black rice
2 tablespoons tomatoes puree
3 1/2 teaspoons mustard
1 teaspoon Worcestershire sauce
4 1/2 tablespoons coconut oil
1 1/2 tablespoons maple syrup
1 1/2 teaspoon balsamic vinegar
Garlic powder
Hamburger breads
Salt, cracked black pepper
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Bean Patties - Oil Free (quick & easy)
A super easy vegan GLUTEN & OIL FREE bean patty recipe!
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Southwest Black Bean + Rice Veggie Burgers
Southwest Black Bean + Rice Veggie Burgers
These black bean and brown rice burgers are packed with peppers, onions, sweet corn and lots of flavor!
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INGREDIENTS:
1-1/2 cups {lightly packed} cooked Brown Rice
1 15 oz. can {or about 1-1/2 cups soaked and cooked} Black Beans, rinsed and reserving 1/4 cup
1 tablespoon of Olive Oil, plus more for cooking
1 small Yellow Onion, diced small {about 3/4 cup}
1/4 cup diced Green Bell Pepper
1/4 cup diced Red Bell Pepper
2 cloves of Fresh Garlic, minced
3/4 cup thawed {or fresh} Sweet Corn
1-1/4 teaspoon Kosher Salt
1 teaspoon Cumin
1/2 teaspoon Chili Powder
1 or 2 pinches of Cayenne Pepper
1/3 cup Bread Crumbs
1 whole Egg, lightly beaten
OPTIONAL BURGER TOPPINGS:
Sliced Fresh Tomato
Sliced Fresh Avocado
Sliced Red Onion
Crisp Lettuce
Cilantro Leaves
Salsa
DIRECTIONS:
In a 10-inch skillet add in the tablespoon of olive oil.
Sautee the onions and peppers over medium low heat until they are soft and the onions are translucent. Add in the minced fresh garlic and cook for one minute.
Add in the 3/4 cup of thawed {or fresh} sweet corn kernels and the 1/4 cup of reserved black beans. Season with salt, chili powder, cumin and cayenne pepper. Stir and remove off of the heat to cool slightly.
Into a large bowl add the remaining black beans. Smash the black beans until mostly smooth and add in the cup and a half of cooked brown rice.
Add in the cooled peppers and onion mixture, the third cup of bread crumbs and stir to combine. Add in the beaten egg and stir once more to combine.
Form into 8 patties, forming them well so they hold together when cooking.
Heat a griddle to 375 degrees or a skillet over medium heat. Lightly coat with more olive oil. Once hot, place the veggie patties {I worked in batches of four} and cook for 6-8 minutes a side. Flip {ever-so-carefully so you don't break the burgers} once a golden crust forms on the bottom and repeat for 6-8 more minutes.
Serve on or off a bun with as many toppings as you desire.
Enjoy!
Adapted from:
Vegan Black Bean Burgers | High Protein & Delicious | Bit Healthier
This is my favorite veggie burger. The taste is amazing, and the texture is even better. It is simple to make and packed with nutrients, fiber, and plant protein!
1 tbsp of oil or spray
1-15 oz can black beans, drained and rinsed
1/2 medium onion, diced
1/2 big or one medium red or green bell pepper, diced
1 small carrot, peeled and grated
Salt and black pepper
2 cloves garlic, minced
1 tsp cumin, smoked paprika, chili powder, garlic powder
1 large of spinach, chopped
1/4 cup rolled oats
2 tsp tomato paste
2 tbsp nutritional yeast
Burger assembly:
Grilled Buns
Lettuce leaves
Tomato, sliced
Avocado, sliced
Crispy Onions
Cheese
Hummus, hot sauce
Method:
1. Preheat the oven to 350°. Arrange black beans on a baking sheet and roast for about 10 minutes to remove some of the moisture.
2. In a large pan, sauté the onion, pepper, and carrots over medium heat. Season with salt and pepper and cook for 5-8 minutes.
3. Add garlic and spices and cook for 1 minute, then add spinach and cook only until it wilts.
4. Place the rolled oats in the bowl of a food processor and process until the oats are finely ground. Add the sautéed vegetables, black beans, tomato paste, and nutritional yeast to the food processor. Pulse until the mixture begins to hold together but still has some larger pieces of beans and vegetables for texture.
5. Form burgers into patties using 1/3 or 1/2 cup measurer for bigger burgers. Place on a silicone or parchment-lined baking sheet and flatten slightly to about 1 ½ inch thick.
6. Bake for 15 minutes. Flip burgers and bake for an additional 10 minutes. If you use cheese, add it after you flip burgers so it melts perfectly.
Enjoy burgers on a toasted bun topped with lettuce, sliced tomatoes, avocado, and onion and drizzled with hummus or hot sauce.
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