Red Beans and Rice Burgers

All the favorite flavors of New Orleans come together in these vegan and tasty Red Beans and Rice Burgers.

All your favorite New Orleans flavors combine in this delicious Red Beans and Rice Burgers.  #vegan

What’s not to love about a trip to New Orleans. My only complaint? So much great food…and so little time! Adee and I traveled to the Big Easy last year to celebrate the 2013 Jazz Fest. What a trip…even if it was a little muddy!

Form and fashion combine with rain boots and mud at New Orlean's 2013 Jazz Fest

Did I say a little muddy? It was a LOT muddy!

Oh well. It created some distinct memories.

And it wasn’t just the weather that left a big impression. The music was, of course, incredible. But so was the food. I came home and immediately made some Vegan Jambalaya. All I can say is…where’s the fork!

Vegan Jambalaya is a delicious medley of brown rice, vegan sausage, seasoning, and steamed veggies!

And then I made some delicious Spiced Beans and Rice. This is now a family favorite that we make (and eat) regularly. It’s proof that healthy can be sooo good.

Beans and Rice with a Little Chipotle Mayo thrown on top for a spicy kick! #vegan

Now I’ve taken those favorite New Orleans flavors to the next step…and turned them into Red Beans & Rice Cajun Style Burgers. Yes, it tastes as good as it sounds.

Red Beans & Rice Cajun Veggie Burger

I don’t think we’re heading back to Jazz Fest this year, so I figured it was time to bring some of those flavors home. Besides, this way I get to share it with you!

Red Beans and Rice Burgers

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 - 8 burgers, depending on size

Ingredients

  • 15 oz can black beans, rinsed and drained
  • 15 oz can dark red kidney beans, rinsed and rained
  • 1 cup brown rice, cooked according to directions
  • 1 tablespoon olive oil
  • 2 tablespoons ground flax seeds
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon corn starch (or whatever starch you prefer)
  • 2 tablespoons dried onions
  • 1 tablespoon garlic powder
  • 3 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • ½ teaspoon cumin
  • ½ - 1 cup flour of your choice (I used gluten-free amaranth flour, but brown rice or regular wheat flour would work here too)
  • Salt and Pepper to taste

Instructions

  1. Combine the beans, brown rice, and olive oil in a food processor together. Pulse for a few seconds until slightly combined, but the ingredients are still roughly intact.
  2. Next add the remaining ingredients except for the flour. Pulse for several seconds and then use a spatula to push down any attempted escapees. Pulse again until still course, but fairly combined.
  3. Use a spoon to add the flour. This is a very dense mixture so you may need to use the spatula with determination to get the flour distributed throughout.
  4. Heat a toaster oven or your regular oven to 200F.
  5. Next, heat a skillet over medium heat. Spray a little vegetable spray or olive oil in the skillet. Make patties and place on the skillet. While the bottom side is cooking, sprinkle the top side with salt and cracked pepper. Once the bottom has browned, flip the burger and cook the opposite side too, until browned.
  6. Place the finished patties on a pan and place in the warmed oven to set and stay warm while you cook the rest of the patties using the process in #5 above.
  7. Let the veggie burgers sit in the warmed oven at least 10 minutes before serving.

Enjoy!


Posted 2 months ago by Marly on Wednesday, February 12th, 2014 · Permalink

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