Recipe by Carol Kinghorn
"These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them."
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1 (15 ounce) can
black beans, rinsed and drained
cooked brown rice
onion, finely chopped
egg, lightly beaten
reduced-fat sour cream
hamburger buns, split
reduced-fat Cheddar cheese
I made this recipe without the bread crumbs from a recipe I had copied from the June/July issue 2003 of Taste of Home magazine. The recipe is almost identical except for bread crumbs. I seasoned the burger with seasoning salt, pepper and a little garlic salt. If you want a little more kick, your choice of salsa will make a difference.
You may use egg substitute if desired, results are the same. Top with your favorite condiments, vegetables. Enjoy!
We was not told where to put the bread crumbs, so I'm assuming they would go in with the beans and brown rice.
I threw everything into the food processor.. cooked up well. I liked the flavor. For my tastes, it needed more seasonings
I have never tried black bean burgers let alone made them at home so I was a little nervous but they turned out great, used the salsa/sour cream (or in my case greek yogurt) mix on the side w/just the black bean patties no bun and they were really tasty and filling. My skeptical fiancee who be-grudgingly has agreed to some meatless meal nights even liked them!
I love black beans and have never had black bean burgers so I made this and my husband and I liked them.
Although these taste good, they are very pasty and stick to the roof of your mouth. The tackiness makes them difficult to form into burgers so, overall I wasn't impressed.
Really good recipe! Easy to make & yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean Rice Burgers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 85
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