Veggie Burgers
Prep Time:
20 Minutes
Total Time:
30 Minutes
Serves:
8
Ingredients
-
2 cups cooked brown rice
-
1 cup canned pinto beans, rinsed, drained, and smashed
-
1/2 cup finely grated carrots
-
1/4 cup finely diced celery
-
1/4 cup diced red onion
-
1/4 cup diced red bell pepper
-
1/4 cup unsalted pumpkin seeds
-
3/4 teaspoon ground coriander, toasted
-
3/4 teaspoon ground cumin, toasted
-
1/2 teaspoon kosher salt
-
1/4 teaspoon black pepper
-
1 large egg
-
1 large egg white
-
2 tablespoons olive oil
-
1 cup Daisy Light Sour Cream
-
1 tablespoon finely diced jalapeno pepper
-
1 teaspoon minced garlic
-
1 teaspoon lemon juice
-
1/4 teaspoon ground cumin
-
1/8 teaspoon salt
Directions
In a large mixer bowl add the brown rice, pinto beans, carrots, celery, onion, red bell pepper, pumpkin seeds, coriander, ¾ teaspoon cumin, Kosher salt, ¼ teaspoon black pepper, and eggs. Mix on medium speed, scraping the bowl often, until the mixture is well mixed (30 to 60 seconds). In a 10-inch non-stick skillet, heat 1 of tablespoon olive oil. Meanwhile, form the burger mixture into small 1/3 cup patties. Place about 4 patties into the skillet and flatten slightly. Cook the patties over medium-high heat until golden brown on the first side (4 to 5 minutes). Turn the patties over and continue cooking until the second side is golden brown (2 to 3 minutes). Remove the patties from the skillet and keep warm. Repeat with the remaining patties, adding 1 additional tablespoon of olive oil to the skillet, if needed. In a small mixing bowl stir together the sour cream, jalapeno, garlic, lemon juice, ¼ teaspoon cumin, and salt. Serve the burgers on top of miniature buns and serve with a dollop of the sour cream sauce. Refrigerate leftovers.