- Ready In:
- Makes 7 or 8 palm-size burgers
An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning to plant-based eating. Try serving with avocado, tomato slices, and salsa.
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By Lani Muelrath,
- 1 (15-ounce) can pinto or black beans, rinsed and drained (about 1½ cups)
- 1 cup cooked short-grain brown rice
- 1½ cups total (in any combination) canned green chilies (drained), corn, onion, black olives, cilantro
- ¼ cup chopped nuts, such as walnuts, almonds, and/or pine nuts (optional; see note)
- 1 cup quick-cooking oatmeal or bread crumbs
- 1 teaspoon garlic powder
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon chipotle powder
- ½–1 teaspoon crushed red pepper flakes (if you like it hot!)
- 2–3 tablespoons salsa, as needed
- ¼ cup cornmeal or garbanzo flour (more as needed)
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
- Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables to the bowl with the beans and rice.
- Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.
Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
Nuts: While the nuts add texture and flavor, you can eliminate them to reduce fat content.
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