Though I am not a vegetarian, I do love my veggie burgers. I have to be careful because not all veggie burgers are gluten free. It is easy to make your own, so you can control what's in them, but it's also fun to pick and choose the flavor combinations.
This particular recipe was inspired by a little hole in the wall Mexican kitchen on my block. Dave and I order from them when we are too lazy to cook and/or because we have decided we are in the mood for tacos and fresh, healthy margaritas. Without fail, I always order one too many tacos but that does not stop me from eating them all. I am also obsessed with their black beans and yellow rice so I add those sides to my tacos, despite the fact they are already spilling over with deliciousness.
I was determined to find a healthier recipe without compromising the taste. If you like the taste and texture of Mexican food - black beans, saffron rice, lime and avocado - then you will love, love, love this recipe. Viva la veggie burger. #riceandbeans
Prep Time (using leftover saffron rice): 10 minutes
Prep Time (including saffron rice cook time): 20 minutes
Cook Time: 10 minutes
Fresh From the Market:
- 1 Egg (or flax egg for vegan recipe)
- 2 Limes (1 tbsp. Juice; 6 Wedges for garnish)
- 1 tbsp. Fresh Cilantro (chopped)
- 1 tbsp. Fresh Parsley (chopped)
- 2 Avocados Sliced (for garnish)
From the Pantry (or Fridge):
- 1 c. Saffron Brown Basmati Rice
- 1 can Organic Black Beans
- 1/4 c. Brown Rice Gluten Free Bread Crumbs
- Large Mixing Bowl
- Citrus Press or Juicer
- Potato Masher
- This is a great recipe to utilize saffron rice leftovers from one of my recent posts. Ideally, you can whip this meal up very quickly if the rice has already been prepared. If you don't have saffron, you can easily sub that with brown rice, though it will lack some of the delicious flavor.
- Rinse and drain the black beans. Measure the rice and beans and put them in a large mixing bowl.
- Next up are a few of my favorite greens (I hope you sang that like Julie Andrews in The Sound of Music, like I did...).
- Slice the lime and juice one half for 1 tbsp. of lime juice. Slice the other half and the second lime into 6 wedges, to be used as garnish later.
- Next, chop the parsley and cilantro into small, flat leaves. They smell so fresh, don't they?
- Add the lime juice and herbs to the large mixing bowl and start to mash it all with the rice and beans. Once the beans start to squish, add the egg and gluten free bread crumbs. Mash it all together until everything is sticky but make sure the beans still have some structure and texture to them.
- Place the skillet over a low to medium flame and spritz with cooking spray. Let it warm up for a minute while you make the veggie patties.
- Roll the mixture into 6 separate patties with your hands. You will want to pack them tightly so they do not become a crumbly mess in the skillet. (Please learn from my initial mistake!). If any of the burgers crumble, you can still turn them into an unexpected, but just as delicious, rice and bean bowl.
- Cook each side for 3 to 4 minutes, flip and repeat. You will know they are done with they brown a bit so take them off the skillet with a spatula.
- Slice the avocado and place 2 to 4 slices on each burger. Grab your lime wedges and squeeze lime juice over each burger for some extra zing.
I hope this tasty meal reminds you of yummy Mexican food, but without some of the added calories. If you like hot sauce, like I do, splash some Cholula's on top!