Black Bean Rice Burgers Recipe
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup cooked brown rice
- 1 small onion, finely chopped
- 1 egg, lightly beaten
- 2 tablespoons plus 1/4 cup salsa, divided
- 1/4 cup reduced-fat sour cream
- 4 lettuce leaves
- 4 slices reduced-fat cheddar cheese (1 ounce each)
- 4 hamburger buns, split
- In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Flatten to 1/2-in. 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. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Black Bean Rice Burgers
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These are very tasty but like others have said they fall apart easily. Next time I will try adding an additional egg, omit the salsa, and add some bread crumbs. I will bake a bit longer than I did my first time. Also, I will make smaller patties. I made the mistake of making 4 patties since the recipe states it serves 4. Both my husband and I liked them better than some of the other veggie burgers we've tried.
This is my daughter's go-to recipe when she has guests. They are always surprised that it is a meat-less burger.
I'm going to try this recipe tonight using quinoa instead of brown rice, and probably baking them after browning as per reviewer Sharan's tip. I'll report back after my husband gets home from work. :)
These were absolutely delicious! If there's a problem with the burgers being soft, make sure that you're not using instant brown rice and that all of the liquid is absorbed before using. In fact, use a bit less water that is called for when preparing it. I'm sure that this will help you out a great deal. Also, the baking idea is a good one. It does help firm them up.
After baking at 350d. F for approx. 35 min, they were firm enough for me to not fall apart so easily, and reminded me more of real burgers. I added 1 tbsp. finely chopped chipolte pepper (in sauce), and a few shakes of granulated garlic. Nice and spicy. Next time I will reduce the amount of salsa and add more garlic.
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