Donna's Rice and Bean Burgers

[Guest guest]

These are certainly going to be made tonight! I am trying to banish the meat

substitutes like quorn burgers for homemade burgers which i can freeze. At the

weekend I made chickpea and veg burgers for my meat eating friends and they

loved them. Thanks for posting these. I am on the look out for sausage recipes

next. My freezer will be very happy indeed.

Warmest Wishes

Fitzy

________________________________

Donnalilacflower <thelilacflower

GROUP

Friday, 3 July, 2009 16:06:09

Rice and Bean Burgers

 

Not sure I ever posted this, I adapted it from an Eden Foods recipe.

Now you need to add bread crumbs as you mix, you might need more or less. You

want them to form and stick together into a patty shape.

Donna

 

Rice and Bean Burgers

 

2 cups cooked white or brown rice

2 cups cooked drained beans, pinto or black

2 cups bread crumbs

1/2 cup onions, finely chopped

1/2 cup red or green bell pepper, small diced

2 clove2 garlic, finely minced

1/3 cup corn, fresh, canned or thawed

Dash red pepper flakes

2 Tablespoons fresh parsley or cilantro, minced or a Tbl. dried

3 to 4 Tablespoons Olive Oil, for frying burgers

Garnish with avocado and salsa or mustard and mayo

 

Mix all ingredients together, except the oil, in a medium mixing bowl, cover and

set aside for 30 minutes allowing the bread crumbs to absorb moisture from the

rice and vegetables, firming up the mixture.

 

Place place 1 tablespoon oil in a medium cast iron skillet, heavy stainless

steel skillet or a griddle. Heat the oil. Take a handful of the rice mixture and

form a ball, then flatten slightly forming a round, thick burger. Place in the

hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat

until a crispy, brown crust forms on the bottom of the burgers. Flip over and

cook until browned and crispy. Remove and repeat the process until all of the

burgers are done, adding oil to the skillet as needed.

 

Serve as is or with mayo and mustard or avocado and salsa on a bun or eat as a

side dish.

 

10-12 burgers

 

 

 

 

 

 

 

 

[Guest guest]

I hope you enjoy them.

The alternative products are wonderful but it's always better to make your own

burgers. It's less expensive, few ingredients, fresh and they freeze. Donna

Sent from my Verizon Wireless BlackBerry

 

 

Tracie Fitzpatrick <fitzydread

 

Mon, 6 Jul 2009 13:38:22

 

Donna's Rice and Bean Burgers

 

 

These are certainly going to be made tonight! I am trying to banish the meat

substitutes like quorn burgers for homemade burgers which i can freeze. At the

weekend I made chickpea and veg burgers for my meat eating friends and they

loved them. Thanks for posting these. I am on the look out for sausage recipes

next. My freezer will be very happy indeed.

Warmest Wishes

Fitzy

________________________________

Donnalilacflower <thelilacflower

GROUP

Friday, 3 July, 2009 16:06:09

Rice and Bean Burgers

 

Not sure I ever posted this, I adapted it from an Eden Foods recipe.

Now you need to add bread crumbs as you mix, you might need more or less. You

want them to form and stick together into a patty shape.

Donna

 

Rice and Bean Burgers

 

2 cups cooked white or brown rice

2 cups cooked drained beans, pinto or black

2 cups bread crumbs

1/2 cup onions, finely chopped

1/2 cup red or green bell pepper, small diced

2 clove2 garlic, finely minced

1/3 cup corn, fresh, canned or thawed

Dash red pepper flakes

2 Tablespoons fresh parsley or cilantro, minced or a Tbl. dried

3 to 4 Tablespoons Olive Oil, for frying burgers

Garnish with avocado and salsa or mustard and mayo

 

Mix all ingredients together, except the oil, in a medium mixing bowl, cover and

set aside for 30 minutes allowing the bread crumbs to absorb moisture from the

rice and vegetables, firming up the mixture.

 

Place place 1 tablespoon oil in a medium cast iron skillet, heavy stainless

steel skillet or a griddle. Heat the oil. Take a handful of the rice mixture and

form a ball, then flatten slightly forming a round, thick burger. Place in the

hot oil. Form 3 more burgers and place in the skillet. Cook over medium heat

until a crispy, brown crust forms on the bottom of the burgers. Flip over and

cook until browned and crispy. Remove and repeat the process until all of the

burgers are done, adding oil to the skillet as needed.

 

Serve as is or with mayo and mustard or avocado and salsa on a bun or eat as a

side dish.

 

10-12 burgers