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.