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Nutrition Facts
Serving Size 1 (106g) Recipe makes 8 servings
Calories 122
Calories from Fat 7		(6%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 70mg		2%
Potassium 238mg		6%
Total Carbohydrate 24.2g		8%
	Dietary Fiber 5.0g	20%
	Sugars 1.6g
Protein 5.2g		10%
detailed view... how is this calculated?

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Mexican Bean Burgers

Recipe #68789 | 20 min | 10 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: spatchcock
Aug 11, 2003

This recipe was originally posted by Zenith. This member is no longer an active participant at Zaar, but I was a huge fan of her recipes, so when they went up for adoption I grabbed as many as I could. Here are her original comments: "A tasty vegetarian burger. Fairly mild — increase spices to your taste. Adapted from 'The Vegetarian Gourmet's Easy Low-Fat Favorites.'"

SERVES 8 , 8 burgers (change servings and units)

Ingredients

2 cups cooked black beans (or canned)
2 cups cooked brown rice, preferably warm
1/4 cup finely chopped onion
3 tablespoons ketchup
2 teaspoons chili powder, more, to taste
1 teaspoon dried oregano
1 garlic clove, pressed
1/2 teaspoon ground cumin, more, to taste
salt and pepper, to taste
1 tablespoon nutritional yeast (optional)

Directions

1
Mix all ingredients together in a large bowl.
2
Mash with a potato masher until mashed well and thoroughly combined.
3
Divide mixture into 8 balls.
4
Form each ball into a thick patty.
5
(This is easier if you wet your hands first.) Fry burgers in a skillet sprayed with nonstick cooking spray (or lightly greased).
6
Cook until browned on both sides, turning several times.
7
Serve on buns with toppings of your choice.

Questions about this recipe?

Featured Reviews for This Recipe

From: Finicky

On Jun 29, 2009

I thought these were excellent. I substituted mesquite A1 sauce for the ketchup, and skipped the pepper. I made 6 patties while the rice was hot and tried to leave them alone while they were frying. I didn't have any trouble with them falling apart. I will definitely make these again! Next time, I'll saute some onions and maybe some mushrooms for the top though.

0 people found this review helpful

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From: Chef Romilon

On Feb 19, 2008

I didn't care for this. The flavor was strange and they didn't hold together very well.

0 people found this review helpful

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From: lehaushe

On Sep 11, 2006

Very tasty. Based on the "very mild" comment, I increased the chili powder to 1 Tbsp. and the cumin to 1 tsp. Rather than mashing the mixture with a potato masher, I gave it a few pulses in the food processor. It seems that making the patties flatter helps them firm up and hold together when frying.

4 people found this review helpful

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From: SaraStar

On Sep 28, 2006

I prepared this recipe for Hubby and myself last night. Following previous suggestions, I used the food processor to combine the ingredients. That seemed to work quite well; I had no problems with the patties crumbling when turned. I also made six burgers rather than eight, because making eight seemed to wind up with some pretty small burgers. They were a HUGE success. Hubby finished his off quickly and asked for seconds! This is definitely a recipe that will become a regular feature at our dinner table. It's easy, it's tasty, it's nutritious--what more can you ask for?

3 people found this review helpful

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