In a large pot, bring plenty of water to boil. Generously salt the
water. Add brown rice and cook uncovered till the rice is done,
about 20 minutes. Rice should be cooked through, but still chewy
and not mushy. When done, drain the rice, run some cold water
over it to stop the cooking. Make sure the rice is drained very well
before using. Spread it on a kitchen towel to absorb moisture if
needed.
Drain the canned black beans. Again, make sure it is drained very
well.
While the brown rice is cooking, work on the satueeting. Heat a
large non-stick skillet with the oil. Add onion and red pepper.
Cook till onions are soft. Add garlic, stir for about 30 seconds. Add
taco seasoning and drained black beans. Stir on high heat for
about a minute. Turn off heat. Add salt (remember store bought
taco seasoning already has some salt).
Using a potato masher or fork, mash the black bean mixture. Mash
roughly, so that some black bean pieces remain. Add cooked,
drained brown rice. Using a spatula, mix everything together.
Taste and adjust salt and taco seasoning.
When the black bean brown rice mixture is cool enough to handle,
divide it into 8 equal portions. Dust your hands with corn starch
and make 8 balls. Flatten the balls down to shape into burgers.
Dust a little corn starch on the patties; not too much, just a
sprinkle. (You can freeze the patties at this point in a single layer
in air tight containers).
Heat about 1 tablespoon oil in a non-stick skillet. Place 2 burger
patties on the skillet. Cook for 1-2 minutes on medium-high heat
on each side. Remove when a crispy golden crust forms on both
sides. Add more oil to the skillet and fry up 2 more patties at a
time. Repeat till all patties are cooked.
Serving
Suggestions
Serve with Roasted Poblano and Sweet Corn Salsa
Originally Submitted
8/30/2012
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