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Gwyneth's Veggie Burgers
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2 tbsp (30 mL) extra-virgin olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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1/4 tsp (1 mL) each: ground cumin, coarse salt, freshly ground black pepper
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14-oz (398-mL) can black beans, drained, rinsed
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1/2 cup (125 mL) cooked brown rice (hot or cold)
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1 tbsp (15 mL) finely chopped cilantro leaves
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2 tbsp (30 mL) all-purpose flour
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3 tbsp (45 mL) safflower or other vegetable oil
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4 burger buns, preferably whole wheat or sprouted grain, grilled or heated as desired
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Optional toppings:
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Avocado slices
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Tomato slices
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Red onion slices
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Heat olive oil in medium skillet over medium. Add onion, garlic and cumin. Cook, stirring, 7 minutes. Season with salt and pepper. Add beans and rice. Cook, stirring, 2 minutes. Stir in cilantro. Mash with potato masher until just combined.
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When cool enough to handle, divide into 4 portions. Pat into 4 patties, each about 4-inch (10-cm) wide. Refrigerate, covered, until ready to cook.
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To cook, dust patties on each side with flour.
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Heat vegetable oil in large skillet on medium-high. Add patties. Cook until browned and warmed through, about 90 seconds per side, reducing heat to medium if needed.
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Serve on buns with toppings, if desired.
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Via thestar.com
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