Best 7 Kidney Bean And Black Thai Rice Burgers Recipes

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Kidney beans and black Thai rice, a flavorful and nutritious duo, come together to create a symphony of flavors in burger form. Packed with protein, fiber, and antioxidants, these burgers are a wholesome and satisfying meal option. The nutty flavor of black Thai rice and the earthy taste of kidney beans create a delightful contrast, while a blend of aromatic spices and herbs adds depth and complexity to the patties. Served on a toasted bun with your favorite toppings, these kidney bean and black Thai rice burgers are sure to tantalize your taste buds and leave you feeling energized and satisfied.

Here are our top 7 tried and tested recipes!

KIDNEY BEAN BURGERS



Kidney Bean Burgers image

Make and share this Kidney Bean Burgers recipe from Food.com.

Provided by alyseepoo

Categories     Vegan

Time 27m

Yield 4 serving(s)

Number Of Ingredients 5

2 1/2 cups kidney beans
1/2 cup breadcrumbs
1 carrot, steamed and mashed
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Mash up kidney beans.
  • Then add spices, carrot and bread crumbs until they form patties.
  • Place patties in a baking dish and bake at 350 for 20min.

BLACK BEAN RICE BURGERS



Black Bean Rice Burgers image

A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 burgers.

Number Of Ingredients 14

1 small onion, very finely chopped
2 tablespoons vegetable oil, divided
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked brown rice
1/4 cup dry bread crumbs
2 large egg yolks, lightly beaten
2 tablespoons plus 1/4 cup salsa, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 ounce each)
4 hamburger buns, split
Optional: Sliced tomato and sliced red onion

Steps:

  • In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side., In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.

Nutrition Facts : Calories 482 calories, Fat 18g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 1070mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 6g fiber), Protein 21g protein.

RICE AND BEAN BURGERS



Rice and Bean Burgers image

Searching for an awesome veggie burger? Look no further than this rice and bean patty that's ready to be devoured in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 14

1 can (15 oz) red kidney beans, drained, rinsed
1 medium onion, finely chopped (1/2 cup)
1/4 cup finely chopped celery
1/4 cup soft whole wheat bread crumbs
2 tablespoons chopped fresh cilantro
1 clove garlic, finely chopped
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked brown rice
4 whole wheat hamburger buns, split, toasted
2 tablespoons fat-free mayonnaise
Fresh spinach leaves, sliced tomato and red onion, if desired

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.

Nutrition Facts : Calories 300, Carbohydrate 53 g, Cholesterol 0 mg, Fiber 10 g, Protein 14 g, SaturatedFat 1/2 g, ServingSize 1 Burger, Sodium 580 mg, Sugar 7 g, TransFat 0 g

BLACK BEAN AND RICE BURGERS



Black Bean and Rice Burgers image

Make Southwest-flavored burgers from black beans and rice, and top with sour cream and salsa. They're a tasty option to meat-based burgers.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 22m

Yield 4

Number Of Ingredients 8

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup cooked rice
1 small onion, finely chopped (1/4 cup)
2 tablespoons Old El Paso™ salsa (any variety)
1/4 cup sour cream
1/4 cup salsa
4 hamburger buns, split
Lettuce leaf

Steps:

  • Mash beans. Mix beans, rice, onion and 2 tablespoons salsa.
  • Spray 10-inch skillet with cooking spray; heat over medium-high heat. Spoon bean mixture by 1/2 cupfuls into skillet; flatten to 1/2 inch. Cook 4 to 5 minutes on each side or until light brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
  • Mix sour cream and 1/4 cup salsa; spread on buns. Top with burgers and lettuce.

Nutrition Facts : Calories 335, Carbohydrate 64 g, Cholesterol 10 mg, Fat 1/2, Fiber 9 g, Protein 15 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 720 mg

CHRIS' NEW BLACK BEAN & RICE BURGERS



Chris' New Black Bean & Rice Burgers image

Tasty and extremly healthy bean burgers that combine the rich flavor of kidney beans with the meaty texture of black beans. Brown rice in the recipe is not only a healthy addition, but makes these firm and hearty patties. A PERFECT meat substitute- you wont notice the difference!

Provided by mycashewchicken

Categories     Brown Rice

Time 40m

Yield 28 serving(s)

Number Of Ingredients 8

1 (32 ounce) can dark red kidney beans
2 (16 ounce) cans black beans
1 1/2 cups cooked brown rice (white may be substituted)
chili powder
garlic powder
onion powder
cumin
1 (15 ounce) package breadcrumbs

Steps:

  • In a food processor, blend black beans and kidney beans to a fine mash. It is alright if some bean chunks still remain solid.
  • In a large mixing bowl, add to bean mash any desired spices. I strongly reccomend liberal amounts of chili powder, cumin, onion powder, and garlic powder. You might also add an adobo seasoning.
  • Should you desire, you might add any kind of chopped or shredded vegetables at this point. From experience, I find salsa is a nice addition.
  • Mix in 1.5 cups of cooked brown rice into bean mash and stir till even consistancy. Gradually fold in entire package bread crumbs- bean mash will visibly thicken, it is advisable to use your hands at this point.
  • Grab small palmfulls of bean mix and flatten into burger sized patties. I generally find I make about 28 patties in one go- this is variable as yours may be smaller or larger.
  • I freeze patties for weeks (months) at a time in an air-tight container or freezer bag.
  • To cook- either bake in a toaster oven until exterior is crusty and crispy, or pan fry with a small amount of oil or cooking spray. These are very firm burgers and will hold up extremly well- better than any other bean burger ive seen!
  • Dress your burgers with any number or great things- BBQ suace is a particular favorite.
  • Also try crumbling cooked burgers and using the 'meat' as taco filling- tastes delicious especially with taco sauce.

KIDNEY BEAN AND BLACK THAI RICE BURGERS



Kidney Bean and Black Thai Rice Burgers image

A meaty veggie burger that actually keeps its shape.

Provided by Spiderwoman77

Categories     Veggie Burgers

Time 2h1m

Yield 8

Number Of Ingredients 13

1 cup Thai black sticky rice
2 ¼ cups water
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can kidney beans, drained
1 teaspoon chile powder
1 teaspoon ground paprika
1 teaspoon ground turmeric
2 tablespoons ketchup
½ cup nutritional yeast
1 cup bread crumbs
¾ cup vital wheat gluten

Steps:

  • Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
  • Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 44.8 g, Fat 3.5 g, Fiber 6.3 g, Protein 17.6 g, SaturatedFat 0.4 g, Sodium 257.4 mg, Sugar 2.3 g

KIDNEY BEAN AND BLACK THAI RICE BURGERS



Kidney Bean and Black Thai Rice Burgers image

A meaty veggie burger that actually keeps its shape.

Provided by Spiderwoman77

Categories     Veggie Burgers

Time 2h1m

Yield 8

Number Of Ingredients 13

1 cup Thai black sticky rice
2 ¼ cups water
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 (14 ounce) can kidney beans, drained
1 teaspoon chile powder
1 teaspoon ground paprika
1 teaspoon ground turmeric
2 tablespoons ketchup
½ cup nutritional yeast
1 cup bread crumbs
¾ cup vital wheat gluten

Steps:

  • Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
  • Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

Nutrition Facts : Calories 280.8 calories, Carbohydrate 44.8 g, Fat 3.5 g, Fiber 6.3 g, Protein 17.6 g, SaturatedFat 0.4 g, Sodium 257.4 mg, Sugar 2.3 g

Tips:

  • Soak the beans and rice overnight: This will help to soften them and make them more digestible.
  • Use a food processor to grind the beans and rice: This will create a smooth and even mixture.
  • Add plenty of spices and herbs: This will help to flavor the burgers and make them more interesting.
  • Don't overcook the burgers: They should be cooked through but still retain some moisture.
  • Serve the burgers on a bun with your favorite toppings: Such as lettuce, tomato, onion, and cheese.

Conclusion:

Kidney bean and black Thai rice burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with protein, fiber, and antioxidants, and they are also relatively low in calories and fat. If you are looking for a tasty and nutritious burger that is good for you and the planet, then you should definitely give these burgers a try.

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