Black beans burger
Healthy recipes
Vegetables
Meal
Easy
30'
Once you try these homemade black bean burgers, you're not going to want the frozen versions anymore. These burgers are rich and full of flavor thanks to GOYA® Black Beans, in addition to corn, peppers, coriander and Brown Rice, which thanks to him, we get a compact and well-made hamburger. These Black Bean Burgers are ideal anytime and a perfect choice for "vegetarians." Once you try it you will not be able to stop!
Ingredients
- 1 tablespoon of GOYA Organics olive oil
- 0.5 yellow onion
- 0.25 green pepper
- 1 tablespoon chopped garlic
- 1 can of GOYA Natural Black Beans
- 1 cup of integral rice
- 1 jar of red peppers
- 1 tablespoon of fresh coriander
- 1 tablespoon of Adobo with GOYA pepper
- 8 burger breads
- 1 fresh avocado
- 1 cup of Pico De Gallo Sauce
- 1 cup of sweet corn
Preparation
- Heat 1 tablespoon of oil in a medium skillet over medium-high heat. Add onion, green pepper and garlic. Cook, stirring occasionally, until the onions and pepper are soften, about 7 minutes, then set aside.
- In a medium deep bowl, add the black beans cooked brown rice, corn, peppers, coriander, marinade and onion mixture. With clean hands, mix them well until they are al combined. Divide the bean mixture into 8 servings by forming 8 patties with you hands. Wrap each patty in plastic wrap and put them in the freezer until they are firm, about 20 minutes. (Note: black bean burgers can be stored, wrapped and frozen up to 6 months.)
- Heat the remaining oil in the same skillet over medium-high heat. Add the black bean patties, making sure the pan is not too full. Cook for about 10 -12 minutes, turning once, until they are golden brown on both sides and cooked in the center.
- To put together the burger, place the black bean patties on the bottom burger bread. Add avocado and pico de gallo sauce and serve.
