Black Bean Burgers
This recipe comes from Connie Maginnis who writes When we go to cookouts with people on the Standard American Diet we bring these Black Bean Burgers to grill Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours
This recipe comes from Connie Maginnis who writes When we go to cookouts with people on the Standard American Diet we bring these Black Bean Burgers to grill Their acceptance is amazing and I have to bring enough for everyone because all the other people want ours
- 1/2 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon turmeric
- hot pepper sauce to taste
- 1 small onion (coarsely chopped)
- 1 medium red pepper (chopped)
- 4 medium cloves of garlic (minced)
- 1 1/2 cups cooked or canned organic black beans (drained)
- 1 cup cooked brown basmati rice
- 2 cups fresh whole wheat bread crumbs
- also optional is adding 1 tablespoon of ketchup
- 1 1/2 teaspoon celtic sea salt
- Carbohydrate 42.09486234375 g
- Cholesterol 0 mg
- Fat 4.7403575 g
- Fiber 2.99898280256987 g
- Protein 7.74499890625 g
- Saturated Fat 0.9170101875 g
- Serving Size 1 1 Serving (83g)
- Sodium 851.11778125 mg
- Sugar 39.0958795411801 g
- Trans Fat 0.650860875 g
- Calories 245 calories
Step-by-step
- Heat 1 tablespoon of olive oil over medium heat. Add onion, red pepper, and garlic. Cook while stirring frequently until soft and onions are translucent.
- Stir in cumin, turmeric, and cook for an additional minute.
- In a food processor, combine beans, rice and onion/pepper/garlic mixture.
- Transfer to a large bowl. Add breadcrumbs and mix well.
- Season with salt and hot pepper if desired.
- Flatten 1/4 cup amounts of mix into patties and they are ready for the outdoor grill.
- Cook about 3-5 minutes each side.
Crisp on the exterior with a dense, unified interior crumb, these patties rely on a cooked binder of brown basmati rice and fresh breadcrumbs to resist crumbling over direct heat.
- Cook the onion and red pepper over medium heat until all excess surface moisture evaporates. Excess water prevents the patties from binding correctly.
- Process the black beans and rice briefly in a food processor rather than puréeing them completely. Leaving some structural integrity in the beans ensures a better bite.
- Chill the shaped patties in the refrigerator for at least thirty minutes before grilling to firm the fats and starches.
- Oil the grill grates thoroughly with a high-smoke-point oil to prevent sticking, as plant-based burgers lack animal fats.
- Store leftover cooked patties in an airtight container in the refrigerator for up to four days, or freeze them in a single layer separated by parchment paper for up to two months.
Cooks often ruin vegetarian patties by turning them too frequently or making them too thick to heat through evenly. Reheat refrigerated leftovers in a skillet over medium heat for four minutes per side to restore the exterior crust without drying out the interior.
