The Best Recipes for Kidney Bean and Black Thai Rice Burgers

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Kidney Bean and Black Thai Rice Burgers

"A meaty veggie burger that actually keeps its shape."

Ingredients :

• 1 cup Thai black sticky rice
• 2 1/4 cups water
• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 1 (14 ounce) can kidney beans, drained
• 1 teaspoon chile powder
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 2 tablespoons ketchup
• 1/2 cup nutritional yeast
• 1 cup bread crumbs
• 3/4 cup vital wheat gluten

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H1M

• Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
• Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
• Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

Notes :

• The patty texture should be slightly softer than Play-Doh®. Add a bit of water or bread crumbs to adjust the texture as needed.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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