BLACK BEAN & RICE MEXI BURGERS

BLACK BEAN & RICE MEXI BURGERS

By
From
Bliss Bites
Makes
15
Prep
10 mins
Cooking time
60 mins

I love Mexican food; I love black beans and I love rice. These burgers have a definite Mexican lean and they’re filled with goodness. Enough said.

Ingredients

Quantity Ingredient
140g short-grain brown rice
1 400 g tin black beans, drained and rinsed
2 spring onions, trimmed and finely chopped, plus extra to serve
1 small green capsicum, trimmed, seeded and roughly chopped
1 jalapeno chilli, finely chopped, optional
1 small handful coriander leaves, roughly chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon garlic, crushed
15g nutritional yeast flakes
2 1/2 tablespoons psyllium husk
2 1/2 tablespoons tomato paste
sea salt and freshly ground black pepper, to taste
2 1/2 tablespoons coconut oil, for frying
or grapeseed oil, for frying
chard leaves, sliced avocado, lime wedge and micro greens, to serve

Method

  1. Place the rice in a sieve then rinse it under cold water until the water runs clear. Combine the rice in a saucepan with 375 ml water and bring it to a simmer. Cover the pan then cook the rice over medium-low heat for 40 minutes or until the water has been absorbed. Remove the pan from the heat and allow the rice to cool, uncovered.
  2. Place all the remaining ingredients, except the oil, into your food processor and process until the vegetables are finely chopped and the beans are smooth.
  3. Transfer the mixture to a bowl and stir in the cooled rice.
  4. Taking 55 g of the mixture at a time, make patties about 5.5 cm across. I find it easier to do this if my hands are a bit wet so the rice doesn’t stick. Heat the oil in a large non-stick frying pan over medium heat then cook the patties, in batches, for 3–4 minutes on each side or until crisp and golden. Alternatively, you can bake them in a preheated 180°C oven on a tray lined with baking paper for 25 minutes, turning them halfway through cooking. Serve straight away in chard leaves for wrapping, with avocado slices, micro greens and lime wedges for squeezing.

NOTE

  • If you prefer, you can use sushi rice instead of the brown rice. In this case, cook it in 340 ml water for 15 minutes.
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