Ingredients
Scale
- 1 15-oz. can black beans, drained and rinsed
- 1/2 cup roasted, salted cashews
- 1 – 2 mini sweet peppers, roasted and chopped
- 1 teaspoon avocado oil
- 1/2 of a large sweet onion, chopped fine
- 2 cloves garlic, peeled & chopped
- 1 1/4 cups of cooked rice (I used basmati rice)
- 1/2 teaspoon cumin
- 1/2 teaspoon Red Robin Seasoning (or your favorite seasoned salt)
- 1 egg
- About 1/2 cup shredded Mexican or cheddar cheese (optional)
- Rice chex, finely ground in a mini food processor or handi chopper
- About 2 Tablespoons avocado oil
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray and spread the beans out on the sheet in a single layer. Bake the beans to dry them slightly for about 20 minutes or until most of the beans are cracked open and a bit dried. Remove and let cool a bit.
- Meanwhile, put the cashews in a mini food processor or spice grinder and process until they are very finely chopped.
- Heat the teaspoon of avocado oil in a frying pan over medium heat. Add the onion and garlic and saute until the onion is soft and translucent. Remove from heat and let cool a bit.
- In a medium mixing bowl, mash the beans a bit with a fork, then add the cashews, roasted peppers, onion, garlic, rice, seasonings, egg, and cheese and mix until well mixed. Form into patties. Put the ground rice chex into a flat bowl and dip each patty in the rice chex to give it a crunchy coating.
- Pan-fry the burgers in a couple Tablespoons of avocado oil until nicely browned on the bottom. Flip and cook until browned on the other side. Enjoy just as they are with a side salad or serve on a bun with your favorite condiments (salsa, Sriracha ranch, guacamole, sauteed onions and peppers, tomato, lettuce, cilantro, or whatever your heart desires). I drizzled mine with creole remoulade – recipe here and cilantro almond salsa – recipe here with sauteed onion, peppers & fresh cilantro.
Notes
You can prep the black bean and rice mixture ahead of time, then dip in rice chex crumbs and pan-fry at serving time.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.