Red bean is the star of this veggie burger, an easy, natural and flavorful recipe that proves vegetarian cooking doesn't have to be boring. This vegetable burger combines the creamy texture of red beans with brown rice, creating a firm and juicy base. Cumin and cilantro add an aromatic touch that enhances the flavor of the legumes, while spring onion and carrot provide freshness and a crunchy bite.
Perfect for those looking to reduce meat consumption without giving up the pleasure of a good burger, this recipe is ideal for vegetarians and for the curious who want to try healthy alternatives. It's also rich in plant protein, fiber and cholesterol-free, making it a nutritious option for the whole family.
You can serve it in a soft bun with homemade guacamole and strips of red onion, as the original recipe suggests. It also admits variations: try adding sweet corn, roasted pepper or a touch of hot sauce for a different twist. If you have leftover mixture, shape mini burgers and freeze them for a quick dinner ready in minutes.
Prep
30 min
Cook
4 min
Servings
4
Calories
300 kcal
Wash the red beans and drain them well. Put it in a bowl and mash it with a fork.
Then add the rice, tomato concentrate, scallions, carrots, cumin, coriander and extra virgin olive oil. Salt and pepper.
Mix everything well until you get a malleable dough.
Form round hamburgers with your hands.
Cook in a lightly greased pan with olive oil for about 2 minutes on each side over high heat.
For the guacamole: mash the avocado with a fork until you get a lumpy paste, add the rest of the ingredients, mix well and add salt to taste.
Finally, place the veggie burger inside the bread and serve with guacamole and some onion strips.
