Black Bean and Rice Mexi Burgers. Try these simple and tasty Black Bean and Rice Mexi Burgers as a meat free, vegan burger alternative.
Makes 15
140g (⅔ cup) short‑grain brown rice
400g tin black beans, drained, rinsed
2 spring onions, trimmed, finely chopped, plus extra, to serve
1 small green capsicum, trimmed, seeded, roughly chopped
1 jalapeño chilli, finely chopped (optional)
Small handful coriander leaves, roughly chopped
1 tsp ground cumin
1/2 tsp paprika
1/4 tsp crushed garlic
15g (1/4 cup) nutritional yeast flakes
2 1/2 tbsp psyllium husk
2 1/2 tbsp tomato paste (concentrated puree)
Sea salt and freshly ground black pepper, to taste
2 1/2 tbsp coconut oil or grapeseed oil, to fry
Chard leaves, sliced avocado, micro greens and lime wedges, to serve
Place the rice in a sieve then rinse it under cold water until the water runs clear. Combine the rice in a saucepan with 375ml (1 1/2 cups) water and bring it to a simmer. Cover the pan then cook the rice over medium-low heat for 40 minutes or until the water has been absorbed. Remove the pan from the heat and allow the rice to cool, uncovered.
Place all the remaining ingredients, except the oil and serving vegetables, into your food processor and process until the vegetables are finely chopped and the beans are smooth.
Transfer the mixture to a bowl and stir in the cooled rice.
Taking 55g (1/4 cup) of the mixture at a time, make patties about 5.5cm across. (I find it easier to do this if my hands are a bit wet so the rice doesn’t stick.) Heat the oil in a large non-stick frying pan over medium heat then cook the patties, in batches, for 3-4 minutes on each side or until crisp and golden. Alternatively, you can bake them in a preheated 180°C oven on a tray lined with baking paper for 25 minutes, turning them halfway through cooking. Serve straight away in chard leaves for wrapping, with avocado slices, micro greens and lime wedges for squeezing.
If you prefer, you can use sushi rice instead of brown. Cook in 340ml (11⁄3 cups) water for 15 minutes.
