Black Bean Burgers

Source

Ingredients

Display units in Metric

¹⁄₄	cup	brown rice rinsed & drained (≈3⁄4 cup cooked)
¹⁄₂	cup	frozen corn
¹⁄₄		onion chopped (≈1⁄4 cup)
¹⁄₄		green capsicum or red, chopped (≈1⁄4 cup)
1 ³⁄₄	teaspoons	chilli powder
¹⁄₂	cup	gluten-free rolled oats
2	tablespoons	fresh coriander chopped, plus more for serving
1	tablespoon	fresh lime juice plus more for serving
		sea salt
		freshly ground black pepper
¹⁄₂		avocado
2		sandwich buns wholemeal
¹⁄₄		tomato (optional), sliced

Preheat the oven to 200 C. Line a baking sheet.

PREPARE GRAINS

Bring rice and 1/2 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.

MAKE PATTIES

Sauté corn, onions, capsicum, jalapenos (if using), and 1 1/2 teaspoons of chilli powder in a pan over medium heat, stirring occasionally, for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to the pan. (Vegetables will not be completely tender.)

Using a fork, mash drained beans and cooked rice in a large bow until nearly smooth. Add cooked vegetables, oats, coriander, and lime juice. Season with salt and pepper. Mix well, then taste and adjust seasoning.

Form burger mixture into patties.

BAKE BURGERS

Bake patties on prepared baking sheet until lightly browned and heated through, about 10 minutes.

Meanwhile, toast buns.

ASSEMBLE & SERVE

Mash avocado in a bowl with remaining chilli powder. Serve burgers on toasted buns, with patties topped with mashed avocado and tomatoes, if desired. Serve with an additional squeeze of lime , green salad leaves or chopped coriander, if you’d like.

Store any leftover burgers in an airtight container in the refrigerator for up to 3 days.

Preheat the oven to 200 C. Line a baking sheet.
PREPARE GRAINS
Bring rice and 1/2 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
MAKE PATTIES
Sauté corn, onions, capsicum, jalapenos (if using), and 1 1/2 teaspoons of chilli powder in a pan over medium heat, stirring occasionally, for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to the pan. (Vegetables will not be completely tender.)
Using a fork, mash drained beans and cooked rice in a large bow until nearly smooth. Add cooked vegetables, oats, coriander, and lime juice. Season with salt and pepper. Mix well, then taste and adjust seasoning.
Form burger mixture into patties.
BAKE BURGERS
Bake patties on prepared baking sheet until lightly browned and heated through, about 10 minutes.
Meanwhile, toast buns.
ASSEMBLE & SERVE
Mash avocado in a bowl with remaining chilli powder. Serve burgers on toasted buns, with patties topped with mashed avocado and tomatoes, if desired. Serve with an additional squeeze of lime , green salad leaves or chopped coriander, if you’d like.
Store any leftover burgers in an airtight container in the refrigerator for up to 3 days.

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