Spicy Black Bean Burger: Vegetarian Victory

If you have about 35 minutes to spend in the kitchen, Spicy Black Bean Burger: Vegetarian Victory might be an outstanding dairy free recipe to try. This recipe makes 10 servings with 166 calories, 5g of protein, and 4g of fat each. For 40 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 400 people have made this recipe and would make it again. Head to the store and pick up egg whites, frozen corn, tomato paste, and a few other things to make it today. Plenty of people really liked this American dish. It is brought to you by Food Fanatic. It works well as an inexpensive side dish. With a spoonacular score of 89%, this dish is great. Try Spicy Black Bean Burger, Spicy Black Bean Breakfast Burger, and Vegan Spicy Black Bean Quinoa Burger for similar recipes.

Servings: 10

Preparation duration: 15 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small pot over high heat, add 2 cups of water to the rice and bring to a boil. Cover and turn heat to low. Cook until rice is tender and water is absorbed.While the rice is cooking, add the oil to a skillet over high heat. Add the garlic, onions, red bell pepper and corn. Turn to medium heat and sauté until onions are soft and the corn is no longer frozen.In a large bowl, roughly mash the black beans with the back of a spoon. Mix in the rice and then the cooked vegetables.Add the salt, cumin, chili powder, cayenne pepper, and tomato paste then stir well.Divide the mixture roughly in half and blend one half with an immersion blender.Re-mix the two halves along with the breadcrumbs and egg white.Using your hands, make 8-10 patties.In a non-stick skillet, heat the burgers over medium heat for 6-7 minutes on each side. 

 

Step by step:

1. In a small pot over high heat, add 2 cups of water to the rice and bring to a boil. Cover and turn heat to low. Cook until rice is tender and water is absorbed.While the rice is cooking, add the oil to a skillet over high heat.

2. Add the garlic, onions, red bell pepper and corn. Turn to medium heat and sauté until onions are soft and the corn is no longer frozen.In a large bowl, roughly mash the black beans with the back of a spoon.

3. Mix in the rice and then the cooked vegetables.

4. Add the salt, cumin, chili powder, cayenne pepper, and tomato paste then stir well.Divide the mixture roughly in half and blend one half with an immersion blender.Re-mix the two halves along with the breadcrumbs and egg white.Using your hands, make 8-10 patties.In a non-stick skillet, heat the burgers over medium heat for 6-7 minutes on each side. 

Nutrition Information:

covered percent of daily need