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Red Beans and Rice Burgers

Makes: 4 servings
Serving size: 1 burger
Prep 20 mins Cook 10 mins to 12 mins
Red Beans and Rice Burgers
Ingredients
  • 1 15  ounce can  no-salt-added red kidney beans, rinsed and drained or 1-3/4 cooked red kidney beans
  • 1/2  cup  finely chopped onion
  • 1/4  cup  finely chopped celery
  • 1/4  cup  soft whole wheat bread crumbs
  • 2  tablespoons  snipped fresh cilantro
  • 1  clove garlic, minced
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 3/4  cup  cooked brown rice
  • 4  whole grain hamburger buns, split and toasted
  •  Light mayonnaise, fresh spinach leaves, tomato slices, and/or red onion slices (optional)
Directions

1. In a medium bowl coarsely mash beans with a potato masher or fork. Stir in onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and black pepper. Stir in rice.

2. Shape the bean mixture into four 1/2-inch-thick patties.

3. Preheat a grill pan or large skillet over medium heat. Add patties to pan or skillet. Cook for 10 to 12 minutes or until heated through, turning patties once.

4. Serve burgers on toasted hamburger buns with light mayonnaise, spinach, tomato, and/or red onion, if desired.

Nutrition Facts (Red Beans and Rice Burgers)
  • Servings Per Recipe 4,
  • cal. (kcal) 253,
  • Fat, total (g) 2,
  • carb. (g) 48,
  • fiber (g) 12,
  • sugar (g) 5,
  • pro. (g) 12,
  • vit. A (IU) 194,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • sodium (mg) 392,
  • Potassium (mg) 93,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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