I started off with this recipe but ended up making a lot of changes,
To tell you the truth I did not have high hopes for this recipe. For one thing, I, like Ron Swanson, tend to think that burgers that don’t involve meat are something of an abomination. For another, due to some shopping snafus and kitchen disasters I had to make quite a few substitutions. But, surprise surprise, they actually turned out pretty good!
Black Bean Burgers
Ingredients:
- 1-1/3 cups dry black beans or two cans of black beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1 red pepper
- 1 onion
- 6 cloves garlic
- 1 cup shredded cheddar cheese
- 2 eggs
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 Tbs garlic salt
- 1 tsp hot sauce
1 cup dry bread crumbs
Directions:
1. Prepare dry beans by soaking overnight in water with a dash of baking soda, then cook in slow cooker for eight hours on low with 6 cups of water
2. Prepare the brown rice by bringing rice and 1 cup water to a boil. Reduce heat to low, cover, and simmer for about 50 minutes or until rice is tender.
3. Mash the black beans in a large bowl until thick and pasty.
4. Finely chop pepper, onion, and garlic and stir into the black beans.
5. When rice is done cooking put in a food processor and process until smoothish. Add rice and cheese to black bean mixture.
6. Whisk together spices with the eggs and hot sauce and stir into the bean mixture.
7. Stir in bread crumbs a little bit at a time until the mixture is sticky and holds its shape.
8. Make bean mixture into about 10 patties.
9. Preheat outdoor grill to high heat. Place a piece of lightly oiled aluminum foil on the grill. Grill the patties on the foil until browned and heated through, about 8 minutes each side…
As Nemo said when we ate them, “Its not one of those things that if you didn’t tell me it was meatless I would never know…but it’s still pretty good!”
Black Bean Burgers
Ingredients
- 1-1/3 cups dry black beans or two cans of black beans drained and rinsed
- 1/2 cup uncooked brown rice
- 1 red pepper
- 1 onion
- 6 cloves garlic
- 1 cup shredded cheddar cheese
- 2 eggs
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 Tbs garlic salt
- 1 tsp hot sauce
- 1 cup dry bread crumbs
Instructions
- Prepare dry beans by soaking overnight in water with a dash of baking soda, then cook in slow cooker for eight hours on low with 6 cups of water
- Prepare the brown rice by bringing rice and 1 cup water to a boil. Reduce heat to low, cover, and simmer for about 50 minutes or until rice is tender.
- Mash the black beans in a large bowl until thick and pasty.
- Finely chop pepper, onion, and garlic and stir into the black beans.
- When rice is done cooking put in a food processor and process until smoothish. Add rice and cheese to black bean mixture.
- Whisk together spices with the eggs and hot sauce and stir into the bean mixture.
- Stir in bread crumbs a little bit at a time until the mixture is sticky and holds its shape.
- Make bean mixture into about 10 patties.
- Preheat outdoor grill to high heat. Place a piece of lightly oiled aluminum foil on the grill. Grill the patties on the foil until browned and heated through, about 8 minutes each side…
