Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

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

  1. Mash the black beans with a fork in a large bowl until chunky.
  2. Add the egg and mix well.
  3. Add the rice, scallions, garlic, cilantro, oregano, salt, and pepper, and mix until combined.
  4. Divide the mixture into 4 patties, 3/4 to 1 inch thick.
  5. Heat the oil in a skillet over medium heat. Cook the patties 4 to 5 minutes per side, until browned and heated through.
  6. Serve on the gluten-free buns with your favorite toppings.

The verdict so far

No testimony yet. This recipe is Awaiting Trial — the empty docket is the invitation. Make it and file the first report.

Log in to deliberate (vote) — voting needs a free account.

I made this — file testimony Print

Something off about this recipe? Report it to the moderators.

Testimony

No testimony on the record yet.