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.
Black Bean Rice Burgers
Black Bean Rice Burgers
Prep Time
10 min
Cook Time
10 min
Yield
4 servings
Ingredients
- 1 small onion, very finely chopped
- 2 tablespoons canola 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
Directions
- In a large nonstick skillet, cook onion 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 1/2 cup 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 1/4 cup 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
1 burger: 482 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1070mg sodium, 55g carbohydrate (7g sugars, 6g fiber), 21g protein.
