A recipe for plant-based burgers that uses black beans and brown rice. And they taste great! Plus links to recipes for gluten-free burger buns, homemade ketchup, and spicy brown mustard.
Ingredients:
- 1 cup brown rice (3 cups cooked)
- 3 (15oz) cans of black beans
- 1/2 medium yellow onion, chopped
- 1 celery rib, chopped
- 1 tablespoon ground mustard seeds
- 1 teaspoon ground cumin seeds
- 1 teaspoon Himalayan salt
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon chipotle powder
- 1 recipe Gluten-Free Burger Buns, or gluten-free store-bought brand (optional)
- Desired amount of iceberg lettuce, sliced tomato, mustard, and ketchup (optional)
Directions:
- In a medium saucepan, rinse the brown rice. Drain thoroughly. Add the 2 cups water and bring to a boil. Cover with a lid, then reduce the heat to low and simmer for 45 minutes. Do not lift the lid. Remove from heat and let sit 8 to 10 minutes. Fluff with a fork. Set aside and let cool.
- In a medium size pot, rinse and drain the black beans more than once, or until the water is clear. Add enough water to cover. Bring to a boil. Reduce heat to medium-low and simmer for 5 minutes. Drain well and let cool.
- Place the the chopped onion and celery into a food processor and process for 30 seconds or until finely chopped.
- Add the cooled rice and beans along with the remaining ingredients. Process for 2 minutes or until combined and sticks together, stopping to scrape the sides if needed.
- Using clean hands, form the mixture into 3-inch round by 2-inch high patties, for a total of 6 to 8 patties.
- Evenly space on a parchment lined backing sheet and bake in a preheated 350ºF oven for 25 minutes. Using a spatula, flip and bake an additional 10 minutes.
- Serve as is. Otherwise, serve between Gluten-Free Burger Buns with lettuce leaves, sliced tomato, and gluten-free store-bought mustard and ketchup. You might try our recipes for Homemade Ketchup and Spicy Brown Mustard.
Yield:
Makes 8 to 10 burgers.
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