Description
I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!
Ingredients
- ½ cup uncooked brown rice
- 1 cup water
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 green bell pepper, halved and seeded
- 1 onion, quartered
- ½ cup sliced mushrooms
- 6 cloves garlic, peeled
- ¾ cup shredded mozzarella cheese
- 2 eggs
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon hot sauce
- ½ cup dry bread crumbs, or as needed
Instructions
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low
- cover
- and simmer until the rice is tender
- and the liquid has been absorbed
- 45 to 50 minutes.
- Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
- Place the bell pepper
- onion
- mushrooms
- and garlic in the bowl of a food processor
- and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor
- and process until combined. Stir the mixture into the black beans.
- Whisk together the eggs
- chili powder
- cumin
- garlic salt
- and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs
- adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
- Place patties onto the prepared foil
- and grill until browned and heated through
- about 8 minutes per side.
Prep Time: 25 mins
Cook Time: 16 mins
Total Time: 41 mins
Servings: 6