Ingredients

The following ingredients have 4 Servings
  • 1 cup cooked red rice
  • 1 cup cooked black beans
  • 1/2 cup rough chopped colorful bell peppers
  • 1/2 cup rough chopped portobello mushroom
  • 1/2 cup shredded zucchini (about 1 small (squeeze out excess moisture in a paper towel))
  • 1/3 cup bread crumbs
  • 1 egg, beaten. This binding ingredient is optional ~ leave out for a vegan burger.
  • 1/2 tsp Worcestershire sauce (substitute soy sauce if vegetarian)
  • 1/2 tsp smoked salt
  • 1/4 tsp cumin
  • fresh cracked black pepper to taste
  • sliced cheese (if desired)

Instruction

  • Put the rice in the bowl of a food processor fitted with the metal blade. Pulse the machine until the rice has broken down but still has some texture. Don't process into a paste, but break down the rice so there are no big pieces.
  • Remove the rice to a bowl, and then put the black beans in and do the same thing. Add them to the bowl.
  • Put the bell peppers and mushrooms into the processor and pulse until finely chopped. Add them to the bowl.
  • Add the shredded zucchini, bread crumbs, beaten egg, Worcestershire sauce and spices. Add lots of fresh cracked black pepper, and mix everything together until completely combined.
  • At this point your mixture should resemble a meatloaf or meatball mixture: moist and sticky but not too wet. If it seems overly wet, add a bit more bread crumbs.
  • Using an ice cream scoop or spoon, measure out about 1/2 cup of the mixture and form it into a ball. Place on a square of waxed paper and cover with another square. Press down to flatten slightly and then flatten with a tortilla press or a plate, using gentle even pressure to press the burger into a round. Use your fingers to even it out.
  • Stack the burgers on a plate, in their waxed paper, and refrigerate for at least an hour to allow them to firm up.
  • Grease your pan with olive oil and cook the burgers for about 4 or 5 minutes on each side, until they are hot through and crisp on the outside. Be careful when flipping them because they are delicate. Homemade veggie burgers probably won't work on a grill because of their delicate texture, but you could try if you have a special pan.
  • Add a slice of cheese at the end of the cooking time, if using.
  • Serve right away in a bun with all your favorite fixin's!