These patties are oh-so-delicate, but I think that might have been because I didn’t mash up my beans all the way. It doesn’t really say how much to mash them, but I did leave a lot that were whole. Maybe that’s the secret? Anyway, some stayed together, some fell apart. But they tasted great! The patty with the butter lettuce and the mayo-mustard combo? Awesome! I will make these again, but will put the beans in my food processor instead, and see if that helps them stay together.
Red Beans-and-Rice Veggie Burger
(Southern Living, Aug. 2014)
makes 6 burgers
time needed: 40 min.
1/2 cup uncooked long-grain white rice
2 (16-oz.) cans red kidney beans, drained and rinsed
1/3 cup minced green bell pepper
1/3 cup minced sweet onion
2 tablespoons minced celery
1 tablespoon Creole seasoning
2 garlic cloves, minced
1 large egg, lightly beaten
3 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons Creole mustard
2 tablespoons minced green onions
2 tablespoons finely chopped fresh flat-leaf parsley
6 butter lettuce leaves
6 (1/2-inch-thick) crusty bread slices, toasted
1. Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender.
2. Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, next 5 ingredients, and cooked rice until well blended. Shape mixture into 6 (1/2-inch-thick) patties.
3. Cook 3 patties in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.
4. Stir together mayonnaise, Creole mustard, green onions, and parsley. Place 1 lettuce leaf on each bread slice; top each with 1 patty and desired amount of mayonnaise mixture.