Vegetarian Black Bean and Rice Burgers

Vegetarian Black Bean and Rice Burgers
Summer is all about burgers, but meat-eaters shouldn’t get to have all the fun! I like chicken way too much to ever fully go vegetarian, but TJ and I like to occasionally go meatless at meals. These black bean and rice burgers are an awesome way to ditch the beef, while still having a filling and satisfying burger.

These patties stuck together much better than I expected them to. I thought it might start to fall apart after taking a bite into it, but it really did stay together like a beef patty would. The sauce on top of the burger is made from salsa and Greek yogurt (in place of sour cream), and it added a lot of flavor – so much that I didn’t even feel like having cheese on these. You should totally try making these this weekend!

Printable Recipe
Serves 2

ingredients:
1/2 can black beans, drained and rinsed
1/2 cup microwaveable brown rice
1 shallot, finely diced
1 tbsp salsa
1/8 cup plain Greek yogurt
1/8 cup salsa
2 hamburger buns

instructions:
Use a fork to mash the black beans into a paste.
Black Beans

In a medium bowl, combine the beans, rice, shallot, and 1 tbsp salsa.
Black Beans and Rice

Stir together until fully combined.
Black Beans and Rice

Divide the mix into two equal balls. Spray a skillet with cooking spray and heat over medium-high heat. Place the two balls in the skillet and flatten into a patty with a spatula.
Vegetarian Black Bean and Rice Burgers

Cook for 4-5 minutes on each side, until light brown and crispy.
Vegetarian Black Bean and Rice Burgers

While the burgers cook, combine the Greek yogurt and salsa in a small bowl and toast the buns.
Salsa and Greek Yogurt SauceToasted Buns

Place the patties on the buns and top with the sauce.
Vegetarian Black Bean and Rice Burgers Vegetarian Black Bean and Rice Burgers

Enjoy!
Vegetarian Black Bean and Rice Burgers Vegetarian Black Bean and Rice Burgers

Adapted from Betty Crocker’s Quick & Easy Cookbook

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