Veggie Burgers
Prep Time
20mins
Time to Table
30mins
Servings
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
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.
- Calories:192
- Cholesterol:33
- Dietary Fiber:4
- Protein:7
- Sodium:305
- Total Carbohydrate:21
- Total Fat:9
