Red Beans-And-Rice Veggie Burgers Recipe

Name: Red Beans-And-Rice Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup uncooked long-grain white rice; 2 (16-oz.) cans red kidney beans, drained and rinsed; 1/3 cup minced green bell pepper; 1/3 cup minced sweet onion; 2 tablespoons minced celery; 1 tablespoon Creole seasoning; 2 garlic cloves, minced; 1 large egg, lightly beaten; 3 tablespoons olive oil; 3 tablespoons mayonnaise; 3 tablespoons Creole mustard; 2 tablespoons minced green onions; 2 tablespoons finely chopped fresh flat-leaf parsley; 6 butter lettuce leaves; 6 (1/2-inch-thick) crusty bread slices, toasted

Servings: persons

1/2 cup uncooked long-grain white rice
2 (16-oz.) cans red kidney beans, drained and rinsed
1/3 cup minced green bell pepper
1/3 cup minced sweet onion
2 tablespoons minced celery
1 tablespoon Creole seasoning
2 garlic cloves, minced
1 large egg, lightly beaten
3 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons Creole mustard
2 tablespoons minced green onions
2 tablespoons finely chopped fresh flat-leaf parsley
6 butter lettuce leaves
6 (1/2-inch-thick) crusty bread slices, toasted

1
Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender.
2
Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, next 5 ingredients, and cooked rice until well blended. Shape mixture into 6 (1/2-inch-thick) patties.
3
Cook 3 patties in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.
4
Stir together mayonnaise, Creole mustard, green onions, and parsley. Place 1 lettuce leaf on each bread slice; top each with 1 patty and desired amount of mayonnaise mixture.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup uncooked long-grain white rice, 2 (16-oz.) cans red kidney beans, drained and rinsed, 1/3 cup minced green bell pepper, 1/3 cup minced sweet onion, and more.

Yes, Red Beans-And-Rice Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Beans-And-Rice Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions