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).
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Engie Elkady
[email protected]I'm giving these burgers a 2 out of 5 stars. They weren't bad, but they weren't great either.
Manish Aryal
[email protected]I wasn't impressed with these burgers. They were bland and fell apart easily.
AGKIS Rathnasinghe
[email protected]Overall, I thought these burgers were just okay. I wouldn't make them again.
Abigail Owusu Agyemang
[email protected]These burgers were a bit too dry for my liking. I think I'll try adding some more moisture next time, like salsa or guacamole.
sj nadim
[email protected]I had a hard time getting the burgers to hold together. I think I might have needed to cook them a little longer.
Gladis Amaya
[email protected]These burgers were a bit bland for my taste. I think I'll add some more spices next time.
Phoenix _7
[email protected]I'm always looking for new vegetarian burger recipes and this one is definitely a keeper. Thanks for sharing!
Imanee Tub
[email protected]I love that these burgers are so versatile. I've served them with all sorts of different toppings and sides.
Crystal Pildner
[email protected]These burgers are a great way to get your kids to eat their vegetables.
JEAN PHILEMON
[email protected]I've been making these burgers for years and they're always a favorite. They're so easy to make and they're always a crowd-pleaser.
Meera Joshi
[email protected]I made these burgers for a potluck and they were a huge hit. Everyone loved them!
sunny Singh
[email protected]I was a bit skeptical about these burgers at first, but I was pleasantly surprised. They were really flavorful and held together well.
Ackeino Bailey
[email protected]These burgers are a great way to use up leftover beans and rice. They're also a great option for Meatless Monday.
Yolette leblanctoussaint
[email protected]I've made these burgers several times now and they're always a crowd-pleaser. I love that they're so versatile - I've served them on buns, in wraps, and even over rice.
Ksenia
[email protected]These bean and rice burgers were a hit with my family! They were easy to make and packed with flavor.