There's something about black beans and rice that I just love. Maybe it's the fact that growing up in the Dominican Republic and having it for lunch any given day of the week reminds me of my roots, of my childhood. Maybe it's the fact that my girls go crazy over it when my mom comes to visit and makes it in a way that is just pure food for the soul. Isn't it amazing how food translates into so many emotions? How it brings people together?
There’s something about black beans and rice that I just love. Maybe it’s the fact that growing up in the Dominican Republic and having it for lunch any given day of the week reminds me of my roots, of my childhood. Maybe it’s the fact that my girls go crazy over it when my mom comes to visit and makes it in a way that is just pure food for the soul. Isn’t it amazing how food translates into so many emotions? How it brings people together?
At home, brown rice and beans are usually the base of many veggie bowls. They are usually topped with avocado, blackened fish, shrimp, or tofu and topped with greens, feta and nuts. Now that Isabella is vegan, I’m looking for new options, like seitan as well.
Today’s recipe is all about mixing it up a bit and taking my love for this duo by shaping it into burgers. A recipe that is not only made for vegetarians or vegans, but for anyone who wants to have something other than your average meatless burger. One that you will be making over and over again. The possibilities with this recipe are just endless. Want to make them for brunch? top them with fried or poached eggs and avocado. Lunch? Serve them over baby spinach or arugula and add your favourite nuts. Dinner on a summer night when you have a bunch of friends coming over? Black bean burgers FTW!!!! Top with avocado, a slice of havarti or crumbled goat cheese and you’ve got yourself a party. Summer is for patio hangs, for burger nights along with a glass of sangria because why not?
Ingredients
- 4 D’Italiano® Original Crustini Hamburger Buns
- 1 can black beans (540ml.)
- 5 tbsp. canola oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1⁄2 tsp. sea salt
- Dash of ground pepper
- 1 cup cooked brown rice
- 1 cup toasted walnuts
- 1⁄2 tsp. chipotle powder
- 1 chopped green onion
- 1/4 cup all-purpose flour
- 1⁄2 egg, whisked
- 2 tbsp salsa
- 4 slices Havarti cheese
- 2 tomatoes
- 1 medium red onion
- 1 cucumber
- 1 medium avocado
- 4 lettuce leaves (Boston or
- Romaine)
- Ketchup
- Mustard
Directions
- In a large, nonstick skillet, heat 2 tablespoons of canola oil. Add the onion and cook over medium heat until lightly browned; add the garlic and cook until softened (2 minutes); season with salt.
- Scrape the onion and garlic into a food processor. Add the rice, beans, walnuts, whisked half egg, flour and green onion. Pulse until the mixture comes together and whole grains of rice are still visible; season with salt & pepper.
- Press 1/3 cup of the mixture into a 1/2-inch-thick patty; transfer to a plate. Repeat with the remaining mixture.
- Wipe out the skillet and heat 1 1/2 tablespoons of canola oil in it. Arrange 4 burger patties in the pan and cook over medium-high heat until browned on the bottom. Flip the patties and continue cooking until browned and heated through (about 5 minutes longer).Transfer the patties to a work surface. Repeat with the remaining patties.
- Once ready, top the buns with lettuce, black bean burger, 1-2 Havarti cheese slices, tomatoes, onions, cucumber and condiments.
This post was made in collaboration with 150 buns of summer, however all opinions and recipe development are my own.