Post by Jody on Apr 9, 2018 19:55:33 GMT -8
Ingredients:
Burger:
1 (19-oz) can black beans, well drained
1 cup cooked brown rice
1/3 cup loosely packed cilantro leaves
1/2 tsp garlic powder
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/2 tsp light chili powder
1/4 tsp dry ground oregano
1 large egg
1/4 large green bell pepper, chopped
1/4 medium yellow onion, peeled and chopped
1/4 cup unseasoned breadcrumbs
1 Tbsp vegetable oil, for cooking
Hamburger buns (optional, for serving)
Lettuce (optional, for serving)
Salsa:
1/8 red onion, peeled
1/3 cup loosely packed cilantro
1 jalapeño pepper, seeded and chunked
2 vine-ripened tomatoes, quartered
1/4 tsp ground black pepper
1/4 tsp salt
2 Tbsp fresh lime juice
Preparation:
To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro,
garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined.
Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until
fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them
onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes.
Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency.
Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and
add lettuce, if desired. Top the black bean burgers with salsa.
Burger:
1 (19-oz) can black beans, well drained
1 cup cooked brown rice
1/3 cup loosely packed cilantro leaves
1/2 tsp garlic powder
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/2 tsp light chili powder
1/4 tsp dry ground oregano
1 large egg
1/4 large green bell pepper, chopped
1/4 medium yellow onion, peeled and chopped
1/4 cup unseasoned breadcrumbs
1 Tbsp vegetable oil, for cooking
Hamburger buns (optional, for serving)
Lettuce (optional, for serving)
Salsa:
1/8 red onion, peeled
1/3 cup loosely packed cilantro
1 jalapeño pepper, seeded and chunked
2 vine-ripened tomatoes, quartered
1/4 tsp ground black pepper
1/4 tsp salt
2 Tbsp fresh lime juice
Preparation:
To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro,
garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined.
Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until
fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them
onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes.
Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency.
Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and
add lettuce, if desired. Top the black bean burgers with salsa.