Best 2 Alans Vegetarian Vegan Bean And Rice Burger Mashup Recipes
**Enjoy a Wholesome Culinary Journey with Alan's Vegetarian, Vegan Bean, and Rice Burger Mashup: A Symphony of Flavors and Textures**
Embark on a tantalizing culinary adventure with Alan's ingenious Vegetarian, Vegan Bean, and Rice Burger Mashup. This delectable dish is a harmonious blend of flavors and textures, offering a symphony of sensations that will captivate your taste buds. Dive into a world of delightful contrasts, where crispy patties made from a medley of nutritious beans, hearty rice, and aromatic spices dance upon your palate. Accompany these delectable patties with a vibrant array of toppings, from crisp lettuce and juicy tomatoes to creamy guacamole and tangy salsa. Savor the delightful crunch of the patties, the freshness of the vegetables, and the harmonious fusion of flavors. Treat yourself to this wholesome and satisfying creation, perfect for vegetarians, vegans, and burger enthusiasts alike. Explore the diverse recipes presented within this article, each offering a unique twist on the classic bean and rice burger. From the simplicity of the original recipe to the zesty kick of the spicy black bean burgers, there's a culinary adventure waiting for every palate. Unleash your creativity and experiment with different toppings and sides to elevate your burger experience to new heights. Join us on this delectable journey as we delve into the world of Alan's Vegetarian, Vegan Bean, and Rice Burger Mashup.
ALAN'S VEGETARIAN VEGAN BEAN AND RICE BURGER MASHUP
Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!
Provided by Alan J.
Categories Brown Rice
Time 3h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).
- 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).
- 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).
- 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).
- 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).
- 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).
- 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).
BLACK BEAN-BROWN RICE BURGERS
Make and share this Black Bean-Brown Rice Burgers recipe from Food.com.
Provided by Hannah Verrinder
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small pot, combine rice and 1 cup water; bring to a boil, and then turn down to medium heat and cook 20 minutes.In a saucepan, heat a little oil over medium heat and saute the onion and garlic about 5 minutes, until the onion is translucent and soft.
- Add the corn and spices and cook until the corn is defrosted, another 5 minutes.
- In a medium bowl, mash the drained beans with a fork or your fingers.
- Add the rice, corn, and onion; combine, mashing it with your fork as you go. Taste and adjust the spices now, because once you put the egg in you could risk salmonella.
- Add the egg and mix in well.
- Add the breadcrumbs.
- Form into patties by patting the desired amount of mixtured into a flat round. (I used a giant cookie scoop to make sure all the patties were the same size, but you can just divide the mixture into six sections).
- Cook about 2 minutes on each side (if you can't flip the patty without breaking it, it's probably not finished cooking).
Tips:
- To make the burgers more flavorful, use a variety of beans, such as black beans, pinto beans, and kidney beans. You can also add other vegetables, such as corn, chopped spinach, or carrots.
- If you don't have any bread crumbs, you can use crushed crackers or rolled oats instead.
- To make the burgers more crispy, pan-fry them in a little bit of oil until they are golden brown and crispy on both sides.
- Serve the burgers with your favorite toppings, such as lettuce, tomato, onion, and avocado. You can also add a dollop of sour cream or guacamole.
- These burgers can also be made ahead of time and frozen. Simply cook the burgers according to the recipe and then let them cool completely. Place the burgers in a freezer-safe bag and freeze for up to 2 months.
Conclusion:
These vegetarian/vegan bean and rice burgers are a delicious and healthy alternative to traditional beef burgers. They are packed with protein and fiber, and they are also low in fat and cholesterol. These burgers are perfect for a quick and easy meal, and they can be served with a variety of toppings and sides.
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