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Chipotle Black Bean and Rice Burger

These veggie burgers may be the best meatless dinner you have all week. Black beans form the traditional base, but unlike the usual recipes that use breadcrumbs or eggs to bind, our secret ingredient is actually a blend of brown rice, almond meal, and a little cheese. The result is a spicy, savory patty with fiber, protein and extra veggies. Go meatless tonight and make classic beef burgers jealous.

Ingredients

1 cup frozen brown rice
1/4 cup water
2 Tbsp. extra virgin olive oil, divided
1/2 cup chopped onion
1/2 cup finely chopped red bell pepper
1 large garlic clove, finely chopped
1 can (15.5 oz.) black beans, rinsed and drained
1/4 cup almond meal or very finely ground almonds
1/4 to 1/2 tsp. ground chipotle chili pepper
2/3 cup (2 oz.) shredded low-fat sharp cheddar cheese
Himalayan pink salt and fresh ground black pepper
6 whole-wheat pita breads with pockets (5-6-inches)*
2 cups baby arugula lightly packed
6 thin tomato slices
6 very thin red onion slices

*Go gluten-free with gluten-free pita bread. If you cannot easily find it, make your own with this recipe:

Gluten-Free Pita Bread

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)

  

Instructions

Gluten-Free Pita Bread

1. In small saucepan, combine frozen rice with 1/4 cup water and cook, covered, until rice is very soft, about 8 minutes. Transfer rice to bowl of food processor.

2. In heavy medium skillet, preferably cast iron, heat 1 tablespoon oil over medium-high heat. Add onion and pepper, and cook until onion is translucent, 4 minutes. Add garlic and cook until onion is soft, 4 minutes. Transfer vegetables to bowl of food processor.

3. Add beans to food processor and pulse to chop mixture coarsely. Add almond meal or almonds and chili pepper and pulse just to blend, 6 times. Add cheese and pulse to blend, 4 times. Scoop burger mixture into medium bowl; it will be quite sticky. Season mixture to taste with salt and pepper.

4. Lightly moisten your hands and shape burger mixture into 6 patties, arranging patties on a plate. Burgers taste best when covered with plastic wrap and refrigerated 8 to 24 hours to let flavors meld.

5. To cook burgers, heat remaining tablespoon oil in skillet on medium high heat. Add burgers and cook until crusty and dark brown on bottom, 2 minutes. Carefully turn burgers and cook until crusty on second side, 2 minutes.To serve, open pita breads and arrange 1/2 cup arugula on each bottom. Add cooked burger and top with onion and tomato slices. Serve immediately

See also:

8 Tasty and Healthy Meatless Burgers

Makes 6 servings.

Per serving: 308 calories, 9 g total fat (1.5 g saturated fat), 46 g carbohydrate, 13 g protein, 9 g dietary fiber, 290 mg sodium.

Original recipe and image source: aicr.org

To see more of our tasty healthy recipes, click HERE.

    

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