Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!
[recipe servings=5 time=50 Minutes difficulty=easy]
1 15-oz Can Black Beans, Rinsed and Drained
1 Cup Cooked Brown Rice
½ Cup Quick Oats
½ White Onion, Diced
1 Teaspoon Ground Cumin
½ Teaspoon Red Pepper Flakes, to Taste
½ Teaspoon Kosher Salt, to Taste
1 Small Tomato, Roughly Chopped
½ Cup Corn Kernels, Fresh or Frozen
¼ Cup Cilantro, Roughly Chopped, Plus More,
¼ Cup Bread Crumbs for Dredging
2 Tablespoons Olive Oil, for Cooking
Hamburger Buns, for Serving
Lettuce, Tomatoes, and Lime, for Serving
- In a food
processor, pulse together beans, brown rice, oats, onion, cumin, pepper
flakes, and salt a few times, being careful not to over-process. Mix with
a rubber spatula as necessary to ensure everything is well combined. Add
the tomato and corn and pulse until just combined.
- Form the
mixture into 5 patties, arrange on a baking sheet or plate, and chill in
the fridge for at least 30 minutes.
- Place the
breadcrumbs on a plate and dredge each side of the burgers, gently
pressing down to coat.
- Preheat a
skillet with 1 tablespoon olive oil over medium heat. When the oil is hot,
gently place the burgers (as many as will fit comfortably in your skillet)
and cook, undisturbed, until golden, 4 minutes. Add another tablespoon of
oil, flip, and cook for 4 minutes on the other side.