Burgers: Mexican Veggie
Prep Notes
These burgers stick together well on the grill.
Cooking Time
30 minutes
Yields
7 or 8 palm-size burgers
Ingredients
BASE
1 (15-ounce) can pinto, black, or kidney beans, rinsed and drained (about 1-1/2 cups should you wish to pressure cook dried beans)
1 cup **cooked** short-grain brown rice
VEGETABLES/NUTS
1-1/2 cups total (in any combination) canned green chilies (drained), corn, onion, black olives, cilantro
1/4 cup chopped nuts, such as walnuts, almonds, and/or pine nuts (optional; see note)
BINDER
1 cup quick-cooking oatmeal or bread crumbs
SEASONINGS
1 teaspoon garlic powder
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon chipotle powder
1/2-1 teaspoon crushed red pepper flakes (if you like it hot!)
MOISTENER
2-3 tablespoons salsa, as needed
CRISP COATING
1/4 cup cornmeal or garbanzo flour (more as needed)
Directions
1. Lightly pulse the beans in a food processor, leaving some chunks for texture. Place the beans into a large bowl, along with the rice.
2. Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables/nuts to the bowl with the beans and rice.
3. Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don't hold together well. Chill for an hour or more, if time allows.
4. Form the mixture into palm-size patties about 3/8-inch thick.
5. Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well.
6. Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. OR You can also bake the burgers on a baking sheet at 35 degrees F for about 20 minutes.
7. Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crip crust.
Notes
For a more savory flavor, cook the rice in vegetable broth instead of water.
Credit
forksoverknives.com