Saturday, July 4, 2009

Erin's Spicy Black Bean Veggie Burgers

You know you have good friends when they make you home-made veggie burgers. We're still working on getting the burgers to hold together, but they taste just right!

J'aime beaucoup: Erin's Spicy Black Bean Veggie Burgers

1 6 oz. package Uncle Ben's long grain and wild rice original recipe (6 oz. of any brown or wild rice may be substituted, just add extra herbs or a veggie bouillon cube)
1/2 an onion, diced
3 celery ribs, finely chopped
2 carrots, diced
2 cans black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cloves of garlic, minced or pressed
1/4 cup rolled oats
2 eggs, lightly beaten
1 Tbs. olive oil (I use Smokey Chipotle Olive Oil for extra flavor and punch)
1 tsp. ground cumin
2 tsp. ground chili powder
freshly ground salt and pepper to taste (use Chile Verde Sea Salt, Lime Fresco Sea Salt, or Haberno Heat Salt if you're feeling adventurous!)
Add diced chile, habanero, or chipotle pepper if desired.

1. Cook rice according to instructions. If using brown/wild rice combo with bouillon cube: bring 2 cups of water to a boil. Add bouillon cube and stir until it is dissolved. Add rice, reduce heat to low, and simmer, covered, until all water has evaporated. Once rice has cooked, remove from heat, fluff with a fork, and allow to cool.
2. In a small skillet sauté onion, celery, and carrot in olive oil until tender.
3. In a large mixing bowl mash half of the black beans with a fork or potato masher. Add remaining beans, rice, vegetables, and all other ingredients and mix thoroughly.
4. Form 10 burger-sized patties and place onto an oiled tray or oiled glass dish. Refrigerate for 10 minutes. Can be kept in the refrigerator overnight or frozen.
5. Pour approx. 1 Tsp. of olive oil or Smokey Chipotle Olive Oil onto skillet. Cook burgers approx. 6 minutes on each side or until golden brown. Add cheese if desired.

Serve burgers on whole wheat buns with lettuce and tomato. They are also tasty served with salsa and guacamole.

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