Red Beans and Rice Burgers (TNT)

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Red Beans and Rice Burgers (TNT)

Post by pstarkoski on Sun Jan 23, 2011 12:50 am

We loved the red bean and rice burgers....and they are so healthy for us too! I love kidney beans any way I can get them!
I put the burger on a seedless rye sandwich thin (made by Arnolds). They make a great bun....just thin enough to hold the burger, but not so big that you can't taste anything except bread!
The recipe made 4 burgers and the two of us ate all of them! Yum! We had tomato slices, red onion slices, and some fresh spinach leaves to put on the burgers.

Red Beans and Rice Burgers


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)


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.

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

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.

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

Nutrition Facts

Servings Per Recipe 4 burgers


Total Fat (g)2,

Sodium (mg)392,

Carbohydrate (g)48,

Total Sugar (g)5,

Fiber (g)12,

Protein (g)12,

Vitamin C (DV%)8,

Calcium (DV%)16,

Iron (DV%)17,

Percent Daily Values are based on a 2,000 calorie diet

Recipe source:




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