Black Bean Rice Burgers
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 4 servings.
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.
Ingredients
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1 small onion, very finely chopped
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2 tablespoons canola oil, divided
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1 can (15 ounces) black beans, rinsed and drained
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1 cup cooked brown rice
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1/4 cup dry bread crumbs
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2 large egg yolks, lightly beaten
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2 tablespoons plus 1/4 cup salsa, divided
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup reduced-fat sour cream
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4 lettuce leaves
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4 slices reduced-fat cheddar cheese (1 ounce each)
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4 hamburger buns, split
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Optional: Sliced tomato and sliced red onion
Directions
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1.
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.
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2.
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.
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