These burgers are healthy and very tasty — try them for your next lunch or barbecue.
Add to Shopping List
This recipe has been added to your Shopping List
- 15 oz black beans (rinsed and drained)
- 1 C brown rice (cooked)
- 1/2 C yellow onions (finely chopped)
- 1/2 C bread crumbs (plain)
- 1 tsp chipotle chiles in adobo sauce (mniced)
- 2 garlic cloves (minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 Tbsp ketchup
- 1/2 tsp cumin
- 1/4 tsp cilantro (dried)
- 1/4 C water
- 1 Tbsp vegetable oil
- 1 C pecans (finely chopped)
Blend (or process) all ingredients (except for the oil and pecans) with the water.
Form the bean mixture into patties; wrap individually in wax paper and chill for at least one hour.
In a shallow bowl or pie plate, coat the patties in the pecans; add the oil to a large pan and cook the patties for approximately 5 minutes on each side or until brown, and drain on paper towels.
Serve on a toasted bun. If desired, garnish with mayonnaise (eggless), tomato slices, pickles, lettuce / arugula and/or cheese.
Store the bean patties covered in the refrigerator for up to one week, or freeze them for up to six months.
© Mainly Vegan LLC