Red Beans and Rice Burgers

posted in: Burgers, Main Dish, Vegetarian        date:

Red Beans and Rice Burgers

We eat meatless meals here several times a week. We absolutely love these black bean burgers, and we love red beans and rice, so we obviously had to try this recipe that seemed like a mashup of the two. We were not disappointed. Even Clara, who isn’t a big fan of rice, ate these.

I was intrigued by the rice in these burgers, mostly because I wasn’t sure how rice would work in a burger patty. The cooking method is basically the opposite of any way I’ve ever seen to cook rice. Instead of letting it cook covered and slowly, you stir this rice the entire time it cooks to help release the starches. This makes the rice more sticky than fluffy, which helps hold the burger together. Cool, right?

In addition to the obvious ingredients of red beans and rice, these burgers also include other things you’d expect to find in a standard red beans and rice recipe – bell pepper, onion, celery, Creole seasoning. For serving, the burgers are topped with a sauce that doubles as an awesome dipping sauce for fries or shishito peppers.

  • YIELD: 6 burgers
  • 1½ cups water

  • ½ cup uncooked long-grain rice (white or a wild rice blend)

  • ¼ cup panko breadcrumbs

  • 2 (15-ounce) cans red kidney beans, drained and rinsed

  • ⅓ cup minced green bell pepper

  • ⅓ cup minced sweet onion

  • 2 tablespoons minced celery

  • 1 tablespoon Cajun or Creole seasoning

  • 2 garlic cloves, minced

  • 1 large egg, lightly beaten

  • 3 tablespoons mayonnaise

  • 3 tablespoons coarse brown mustard

  • 2 tablespoons minced green onions

  • 2 tablespoons finely chopped fresh parsley

  • 3 tablespoons olive oil

  • 6 butter lettuce leaves

  • 6 hamburger buns, toasted

  • 1

    Bring the water to a boil in a small saucepan over medium heat and stir in rice. Reduce heat to low. Cook, stirring constantly, for 15 minutes or until water is absorbed and rice is tender. Set aside to cool slightly.

    While the rice is cooling, heat a drizzle of oil in a small skillet over medium-high heat. Add the panko, tossing together with a fork. Cook until golden and lightly toasted. Set aside.

  • 2

    Place the kidney beans in a large bowl and mash with a fork. Stir in the bell pepper, onion, celery, seasoning, garlic, egg, panko and cooked rice. Once well blended, divide into six portions, each just over ½ cup. Shape into patties about ½-inch thick. Place on a parchment lined sheet pan and refrigerate while you prepare the sauce.

  • 3

    To make the sauce, stir together the mayonnaise, mustard, green onions and parsley. Season to taste with salt and pepper. Refrigerate until ready to serve.

  • 4

    Heat half the oil in a large skillet, preferably cast iron or nonstick, over medium heat. Cook half the patties until well browned on both sides, about 10 minutes total. Repeat with remaining oil and patties.

    Serve warm on toasted buns with lettuce and desired amount of sauce.


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