Sunday, September 14, 2008

Southwest Brown Rice and Black Bean Burgers

Recipe name: Southwest Brown Rice and Black Bean Burgers
Source: Taste Buds via Prudence Pennywise
Servings: 4
Cookbook date: December 2


2 cups brown rice, cooked
1 can (15 ounces) black beans, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup chopped onion
2 tablespoons chopped cilantro
1-3 tablespoons minced jalapeno or green chilies, (canned is fine)
1/4 cup salsa
1 egg white
1/4 cup to 1/2 cup flour
1 tablespoon olive oil

cheese, if desired

Mix rice, beans, chili powder, cumin, salt, garlic, onion, cilantro, chilies, salsa, and egg white in large bowl. Mixture will be very moist. Add flour, using only enough so that you can shape the mixture into patties. Dust the outside of the patties lightly with flour. Heat a medium skillet over medium high heat. Add olive oil and warm. Add patties and cook until nicely browned, about 3-4 minutes per side. Sprinkle with cheese, reduce heat to low and cover with lid to melt cheese.

Special thanks to Annemarie at Taste Buds for posting this delicious recipe. This came together very easily, so it makes a terrific weeknight meal. The only changes we made were to leave out the chilies (instead we added a few drops of tabasco) and we just used the whole egg instead of the egg white alone. The burger was a tad bit on the dry side, but this was much improved with some traditional hamburger condiments!

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