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Veggie Burgers
Once you try these homemade Black Bean Burgers, you’ll never buy the frozen kind, again! Rich and flavorful, thanks to GOYA® Black Beans, corn, pimientos and cilantro; and tidy and compact thanks to GOYA® Brown Rice, these Black Bean Burgers are the perfect option for the vegetarians in your family. We bet you’ll get hooked, too!
Ingredients
1 tbsp.
GOYA® Extra Virgin Olive Oil
½
medium yellow onion, finely chopped (about ½ cup)
¼
green bell pepper, finely chopped (about ¼ cup)
1 tsp.
GOYA® Minced Garlic
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (16 oz.)
GOYA® Refried Black Beans
1 cup
cooked GOYA® Brown Rice
1 can (7 oz.)
GOYA® Sweet Kernel Corn, drained and rinsed
1 jar (4 oz.)
GOYA® Fancy Pimientos, finely chopped (about ¼ cup)
1 tbsp.
coarsely chopped fresh cilantro
¼ tsp.
8
hamburger buns
1
avocado, thinly sliced
1 cup
GOYA® Pico de Gallo
Directions
Step 1
Heat 1½ tsp. oil in medium skillet over medium-high heat. Add onions, bell pepper and garlic. Cook, stirring occasionally, until onions and pepper soften, about 7 minutes; set aside.
Step 2
In medium mixing bowl, add black beans, refried black beans, cooked brown rice, corn, pimientos, cilantro, Adobo and reserved onion mixture. Using clean hands, mix thoroughly until combined. Divide bean mixture into 8 portions; using hands, form into 8 patties. Wrap each patty in plastic wrap; transfer to freezer until firm, about 20 minutes. (Note: Black bean patties can be stored, wrapped and frozen, for up to 6 months).
Step 3
Heat remaining oil in same skillet over medium-high heat. Add black bean patties, making sure not to crowd pan. Cook, flipping once, until dark golden brown on both sides and warm in center, 10-12 minutes.
Step 4
To assemble burgers, place black bean patty on bottom hamburger bun. Top with avocado and pico de gallo. Serve.
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