Combine black beans, rice flour, green and red bell pepper, hot sauce, water, and cumin in a medium bowl. Mix well to combine; season with salt and black pepper. Divide mixture into even patties, about 3-to-4-inches in diameter. Refrigerate patties for 20 minutes.
Chef Rob Urzal is serving up a vegetarian black bean and quinoa burger that might be the best ever. Watch how it comes together on HSTV.com!
Servings and Ingredients
|4 c.||Hy-Vee no-salt-added black beans|
|1 c.||rice flour|
|1||medium red bell pepper, seeded and chopped|
|1||medium green bell pepper, seeded and chopped|
|4 ½ tbsp.||hot sauce, such as Cholula|
|1 tbsp.||Hy-Vee cumin|
|Hy-Vee ground black pepper|
|Hy-Vee guacamole, for serving|
|Hy-Vee shredded lettuce, for serving|
|Tomato, sliced, for serving|
|Onion, sliced, for serving|
Things To Grab
- Medium bowl
- Baking sheet
- Parchment paper
- Skillet or griddle pan
Preheat oven to 350 degrees. Place burgers on a parchment-lined baking sheet and bake for 10 minutes or until heated through.
If desired, heat a skillet or griddle pan to medium heat and sear patties on both sides until crispy on both sides. Remove from pan.
Serve burgers on a ciabatta bun topped with guacamole, lettuce, tomato, and onion, if desired.
HSTV.com; What's Cooking; Courtesy of Chef Rob Urzal, Bubba - Southern Comforts