Black Bean Burgers
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Black Bean Burgers' — USDA MyPlate Kitchen, credited to USDA Center for Nutrition Policy and Promotion (public domain, federal). Converted to gluten-free: whole-wheat buns replaced with gluten-free buns; no other changes.
Mashed black beans are mixed with brown rice, egg, scallions, cilantro, and garlic, formed into patties, and cooked in a skillet until browned, then served on gluten-free buns.
Category: MainsServes: 4Time: 25 minComplexity: 2/5
Why this complexity: whole-wheat buns swapped for gluten-free buns.
Ingredients
- 1 can (15.5 ounces) low-sodium black beans, drained and rinsed
- 1 large egg
- 1/2 cup cooked brown rice
- 2 scallions, minced (about 1/4 cup)
- 2 tablespoons chopped fresh cilantro (or basil)
- 1 clove garlic, minced
- 1/4 teaspoon dried oregano or basil
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 gluten-free buns
Method
- Mash the black beans with a fork in a large bowl until chunky.
- Add the egg and mix well.
- Add the rice, scallions, garlic, cilantro, oregano, salt, and pepper, and mix until combined.
- Divide the mixture into 4 patties, 3/4 to 1 inch thick.
- Heat the oil in a skillet over medium heat. Cook the patties 4 to 5 minutes per side, until browned and heated through.
- Serve on the gluten-free buns with your favorite toppings.
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