Black Bean & Rice Veggie Burgers

This is actually a 2 part recipe, so we’ll start with beans & rice:


For beans and rice, in a 10-inch skillet cook 1/2 cup finely chopped onion until tender, just a few minutes. Stir in 1/4 cup uncooked brown rice; stir for 1 minute. Add 1 1/4 cups low-sodium chicken broth, 1/4 teaspoon dried thyme, and 1/8 teaspoon pepper. Bring to boiling; reduce heat to med-low. Cover and simmer 40 minutes. Stir in 1 15-ounce can black beans, rinsed and drained. Heat through. Makes 2 cups.

Black Bean & Rice Veggie Burgers

• 2 Tbs. finely chopped carrot
• 2 Tbs. finely chopped red pepper
  
• 2 Tbs. frozen whole kernel corn
  
• 1.5 cups cooked beans and rice*
  
• 1 egg yolk
• fine dry bread crumbs

Instructions: Combine carrot, corn, and red pepper in a small microwave safe bowl, cover with loose saran wrap and microwave on high for about 2 minutes until softened. Meanwhile place beans and rice in a larger mixing bowl and mash. Stir in the veggies and egg yolk until well combined. Using your hands form a small palm size ball of the bean-veggie mixture. Roll ball in the bread crumbs then flatten to the size of a burger patty. Repeat until all of the mixture is used, makes about 4 patties. Cook veggie patties in a skillet on med-high heat for about 3 minutes per side, or until they reach desired doneness. Serve in hamburger buns with all of your favorite hamburger toppings.

*Some fun ideas – before cooking time ends on burgers add some grated cheese and cover with pan lid four about a minute to make veggie cheeseburgers. Top with lettuce, tomato, A1 sauce, BBQ sauce, ketchup, mustard, onion, whatever you like! I also had one patty in a lettuce wrap and it was great!