By Shalini Kolluri
Sink your teeth into a delicious vegan burger recipe made from beans and rice. To make cheeseburgers, about 1 minute before burgers are done, top with sliced cheese; continue cooking until cheese begins to melt.
If you are on a no carb spree just like me, you could swap out the usual buns for lettuce-leaf wrappers, and these meatless burgers are instantly lighter and much more healthier. The spices and herbs that go into the patty depend on your personal preferences. Mint and lime are my personal favs. You could replace mint with parsley, basil or cilantro. Being an Indian at heart I love to add a dash of cayenne to my patty.
hope you love making this as much as I did. Once you master the recipe, it’s perfect food for parties and picnics..
2 cups cooked black beans
1 boiled potato (peeled and mashed)
1/2 cup overcooked brown rice
1 red onion (minced)
1/2 cup chopped mint leaves
2 table spoons lemon juice
1 table spoon garlic powder / minced garlic
2 tablespoons oil
Hamburger bread sliced in halves
sliced red onions
tender lettuce leaves
cheese slices (optional)
Mash beans and brown rice with a fork till a thick paste forms. Stir in the onion, mint, salt, pepper, garlic and lime. Mix and form patties. Roll the patties in breadcrumbs for that extra crunch.
Heat oil in a skillet over medium-high. Add patties gently and cook for 6-7 minutes on each side.
To serve, spread each burger with mustard sauce, top with lettuce, patty, red onion and tomato.