I was craving a veggie burger and decided instead of going to one of my favorite burger spots I would attempt to make some myself. This recipe was so easy to make and also so delicious. The patty, unlike many veggie burgers I’ve made, actually stuck together very well. I tossed together a simple spinach salad for a nice side with some homemade balsamic vinaigrette.
Serves 4
Ingredients:
1 cup cooked brown rice
1 cup vegetarian refried black beans
2 Tbs medium salsa
1 tsp onion powder
1 Tbs olive oil
4 gluten-free rolls
optional burger toppings (avocado, sliced onion, sliced tomato, lettuce…)
Directions:
- In a small bowl, combine the rice, beans, salsa, and onion powder until thoroughly blended. Form into 4 patties.
- In a large nonstick skillet, heat the oil over medium heat. Add the patties and, with spatula, flatten to ½-inch thickness. Cook until brown, approximately 5 minutes per side.
- Serve patties on buns with optional toppings.
Nutritional Facts: per burger (without roll and toppings)
161 cal; 5g protein; 4g total fat (1g sat fat); 26g carb; 0mg chol; 290mg sod; 4g fiber
*This recipe is based off of a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein
