Jamaican Black Bean & Rice ‘Burgers’

by Sarah on April 16, 2014 · 5 comments

The Professor has trust issues.IMG_20140413_195249

With veggie burgers.IMG_6945 (1024x682)

Of course, when he said he “didn’t trust them,” I didn’t know what he really meant was, “I’ve never had one.”IMG_6964 (1024x683)

Ever.IMG_6876 (1024x683)

Granted, his rationale of ‘why choose a veggie burger when it is right beside a meat burger on the menu’ does make sense.IMG_6884 (1024x683)

(Unless you are a super curious veggie lover like me, of course.)IMG_6890 (1024x683)

And while this wasn’t the best veggie burger I’ve ever eaten (or made), it did hold up phenomenally well, and it wasn’t an altogether bad way to lose one’s veggie burger virginity.IMG_6897 (1024x683)

Now, let’s see if I can convince him to eat tempeh or tofu…IMG_6982 (1024x683)

Jamaican Black Bean & Rice ‘Burgers’

[Loosely adapted from Jenn’s Triple-Bean Burgers]

(Serves 4)

  • 1 (15-oz.) can of black beans
  • 1/3 cup previously frozen (or fresh) bell peppers, chopped
  • 1/3 cup chopped green (or sweet) onion
  • 1 Tbsp (or so) of coconut–or other–oil
  • 3/4 cup cooked brown rice
  • 1/4 cup rolled oats
  • 1 Tbsp. ground flax
  • 1 egg
  • salt + pepper
  • 1 Tbsp. Jamaican Jerk seasoning (I like the one from Whole Foods.)
  1. Heat oil in a skillet over medium heat.
  2. Add diced peppers and onions to the skillet, seasoning with a bit of salt and pepper.
  3. Cook peppers and onions until soft and translucent. Remove from heat.
  4. Rinse and drain black beans.
  5. Combine beans, peppers, onions, and remaining ingredients in a mixing bowl.
  6. Using a fork–or, even better, your hands–mash and mix together all ingredients.
  7. Form into four patties and refrigerate for an hour (or more).
  8. When ready to eat, cook burgers in a bit of oil over medium heat, flipping once browned.

Note: The problem I often have with cooking veggie burgers is getting them to ‘cook’/heat all the way through. Covering the pan will help to keep them hot!


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