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Rice and Bean Burgers

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Rice and Bean Burgers
  • Prep 30 min
  • Total 30 min
  • Servings 4
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Searching for an awesome veggie burger? Look no further than this rice and bean patty that's ready to be devoured in 30 minutes.
Updated Sep 20, 2016

Ingredients

  • 1 can (15 oz) red kidney beans, drained, rinsed
  • 1 medium onion, finely chopped (1/2 cup)
  • 1/4 cup finely chopped celery
  • 1/4 cup soft whole wheat bread crumbs
  • 2 tablespoons chopped fresh cilantro
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried oregano leaves
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup cooked brown rice
  • 4 whole wheat hamburger buns, split, toasted
  • 2 tablespoons fat-free mayonnaise
  • Fresh spinach leaves, sliced tomato and red onion, if desired

Steps

  • 1
    In medium bowl, coarsely mash beans with potato masher or fork. Stir in chopped onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt and pepper. Stir in rice. Shape mixture into 4 patties, 1/2 inch thick.
  • 2
    Heat grill pan or large skillet over medium heat. Add patties; cook 10 to 12 minutes, turning once, until thoroughly heated.
  • 3
    Spread cut sides of bun bottoms with mayonnaise; top with burgers, tomato, spinach and red onion. Cover with bun tops.

Nutrition

300 Calories, 3g Total Fat, 14g Protein, 53g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Burger
Calories
300
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
580mg
24%
Potassium
530mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
10g
42%
Sugars
7g
Protein
14g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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