Black Bean And Rice Burgers Recipes

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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-BROWN RICE BURGERS



Black Bean-Brown Rice Burgers image

Make and share this Black Bean-Brown Rice Burgers recipe from Food.com.

Provided by Hannah Verrinder

Categories     Lunch/Snacks

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 10

1/2 cup uncooked brown rice
1 (15 ounce) can black beans, drained and rinsed
1 small onion, chopped (white or yellow)
1 garlic clove, minced
1 cup frozen corn
1 teaspoon salt
cayenne pepper (to taste)
1/3 teaspoon chili powder
1 egg
1/3 cup breadcrumbs (preferably seasoned)

Steps:

  • In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
  • Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
  • In a medium bowl, mash the drained beans with a fork or your fingers.
  • Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
  • Add the egg and mix in well.
  • Add the breadcrumbs.
  • Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
  • Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).

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' BLACK BEAN AND RICE BURGERS



Chris' Black Bean and Rice Burgers image

I took the best elements of all of the bean burgers recipes ive seen and made these great tasting and healthy burgers for myself the other night. I was greatly impressed by how they turned out and I hope you are too. This recipe is intended to make enough burgers to be frozen for later eating- experiment with the measurements to make a more individual sized recipe.

Provided by mycashewchicken

Categories     Black Beans

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 6

1 (32 ounce) can dark red kidney beans
2 (15 ounce) cans black beans
1 (15 ounce) package breadcrumbs
2 large eggs
3 tablespoons mayonnaise (may use less if desired)
1 cup brown rice (prepared)

Steps:

  • Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
  • Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
  • Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
  • Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
  • Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
  • The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
  • Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
  • Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
  • These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.

Nutrition Facts : Calories 387.2, Fat 5, SaturatedFat 1.1, Cholesterol 36.2, Sodium 300.3, Carbohydrate 67.7, Fiber 12.2, Sugar 2.9, Protein 18.1

BLACK BEAN RICE BURGERS



Black Bean Rice Burgers image

Make and share this Black Bean Rice Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, rinsed and drained
1 cup cooked brown rice
1 small onion, finely chopped
1 egg, lightly beaten
2 tablespoons salsa, plus
1/4 cup salsa
1/4 cup reduced-fat sour cream
4 lettuce leaves
4 slices reduced-fat cheddar cheese (1 oz. slices)
4 hamburger buns, split

Steps:

  • In a bowl, mash beans with a fork; add the rice, onion, egg, and 2 tablespoons salsa; mix well.
  • Season if needed with salt and pepper.
  • Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.
  • Flatten to 1/2-inch thickness; cook over medium heat for 4-5 minutes on each side or until firm and browned.
  • In a small bowl, combine sour cream and remaining salsa; on bottom bun, place a lettuce leaf, burger, sour cream mixture and slice of cheese; cover with top bun.

Nutrition Facts : Calories 334.5, Fat 5.8, SaturatedFat 2.2, Cholesterol 58.8, Sodium 434.3, Carbohydrate 56.2, Fiber 9.5, Sugar 4.7, Protein 15

EASY BLACK BEANS AND RICE WITH HAMBURGER



Easy Black Beans and Rice With Hamburger image

This is something that I threw together when I couldn't have the pasta with meat sauce that I was preparing for my family. It's quick and easy.

Provided by frenzied

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 6

1 (15 1/2 ounce) can black beans
1/4 lb ground beef
2 cups cooked rice
1 (14 ounce) can beef broth (check the label for gluten)
1/2 teaspoon garlic powder
1 teaspoon seasoning salt

Steps:

  • Cook the ground beef and drain off the fat.
  • Place the ground beef back into the skillet.
  • Add the remaining ingredients, stirring well.
  • Turn the heat to med and let the mixture simmer until hot (approx. 7 minutes).
  • The dish will be like a thick soup. You can drain off the excess broth if desired.
  • This can serve 4 as a side-dish, or 2 as a main entree. Add a touch of sour cream or grated cheese, if desired.

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.

BLACK BEAN & RICE VEGGIE BURGERS



Black Bean & Rice Veggie Burgers image

Since having gastric bypass, eating hamburger is like digesting gravel! So, here is one of my veggie burger recipes. Feel free to add spices to fit your taste, such as cilantro. A bit of green chile or jalepeno will warm the taste of it as well! I've updated the recipe (4/22) per Jilibean's suggestion to bind the patties together more...thanks Jilibean!

Provided by Krsi Sue

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 (15 ounce) can black beans, rinsed & drained
1 cup rice, cooked
1/4 cup onion, finely chopped
2 tablespoons salsa
1 egg, beaten

Steps:

  • Mash beans.
  • Mix beans, rice, onion, egg,and salsa.
  • Spray skillet with cooking spray & turn on heat to medium.
  • Spoon 1/2 cup mixture each into skillet and flatten to 1/2 inch thick.
  • Cook 4-5 minutes on each side.

Nutrition Facts : Calories 303.9, Fat 2, SaturatedFat 0.6, Cholesterol 52.9, Sodium 118.1, Carbohydrate 59, Fiber 7.8, Sugar 1, Protein 11.9

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