Best 2 Rice And Bean Burger Recipes
Rice and bean burgers are a delicious and nutritious vegetarian option that can be enjoyed by people of all ages. They are a great source of protein, fiber, and vitamins, and they can be made with a variety of ingredients, making them a versatile dish. Whether you're looking for a quick and easy weeknight meal or a healthy and satisfying lunch, rice and bean burgers are a great choice. With so many different recipes available, you're sure to find one that suits your taste and dietary needs.
Let's cook with our recipes!
RICE AND BEAN BURGER
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 13
Steps:
- Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet overmedium. Add patties, cook until heated through and browned. Serve with yogurt seasoned withsalt, pepper, lemon juice, and shredded mint.
ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP
Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!
Provided by Alan J.
Categories Brown Rice
Time 3h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
- 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
- 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
- 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
- 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
- 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
- 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).
Tips:
- Soak the beans: Soaking the beans overnight or for at least 8 hours helps to soften them and reduce cooking time. It also helps to remove some of the indigestible carbohydrates, making them easier to digest.
- Use a food processor: A food processor makes it easy to finely chop the beans and vegetables. This helps to create a smooth and consistent burger mixture.
- Don't overmix the burger mixture: Overmixing can make the burgers tough. Mix the ingredients just until they are combined.
- Form the burgers gently: Handle the burger mixture gently when forming the burgers. This will help to prevent them from falling apart.
- Cook the burgers over medium heat: Cooking the burgers over medium heat helps to prevent them from burning. It also allows them to cook evenly throughout.
- Don't overcrowd the pan: When cooking the burgers, don't overcrowd the pan. This will help to ensure that they cook evenly.
- Use a spatula to flip the burgers: Use a spatula to flip the burgers. This will help to prevent them from breaking apart.
- Serve the burgers immediately: Serve the burgers immediately after they are cooked. This will help to ensure that they are hot and juicy.
Conclusion:
Rice and bean burgers are a delicious and healthy alternative to traditional meat burgers. They are packed with protein, fiber, and vitamins. They are also relatively easy to make. By following these tips, you can make perfect rice and bean burgers every time.
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