Black Bean Burgers
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!
Total Time
60m
Prep Time:20m
Yields:8 Servings
Ingredients
1 tbsp.
½
<p><span>medium yellow onion, finely chopped (about ½ cup)</span></p>
¼
<p><span>green bell pepper, finely chopped (about ¼ cup)</span></p>
1 tsp.
1 can
(15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can
(16 oz.)
1 cup
cooked GOYA® Brown Rice
1 can
GOYA® Golden Corn, drained and rinsed
1 jar
(4 oz.)
GOYA® Fancy Pimientos, finely chopped (about ¼ cup)
1 tbsp.
<p><span>coarsely chopped fresh cilantro</span></p>
8
<p><span>hamburger buns</span></p>
1
<p><span>avocado, thinly sliced</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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).</p>
Step 3
<p>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.</p>
Step 4
<p>To assemble burgers, place black bean patty on bottom hamburger bun. Top with avocado and pico de gallo. Serve.</p>
Main Dish
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Side Dish
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Main Dish
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Main Dish
Lentil & Roasted Broccoli Rice Bowl
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Black Bean Burgers
Prep Time: 20m
Total time: 60m
Yields: 8 Servings
<h2 class="subheader">Veggie Burgers</h2>
<p>Once you try these homemade Black Bean Burgers, you’ll never buy the frozen kind, again! Rich and flavorful, thanks to GOYA® <a title="Black Beans (1)" href="https://goya.com/en/products/black-beans-can" data-id="5436">Black Beans</a>, corn, pimientos and cilantro; and tidy and compact thanks to GOYA® <a title="Brown Rice" href="/en/products/rice/brown-rice#brown-rice">Brown Rice</a>, these Black Bean Burgers are the perfect option for the vegetarians in your family. We bet you’ll get hooked, too!</p>
Ingredients
1 tbsp.
½
<p><span>medium yellow onion, finely chopped (about ½ cup)</span></p>
¼
<p><span>green bell pepper, finely chopped (about ¼ cup)</span></p>
1 tsp.
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
1 can (16 oz.)
1 cup
cooked GOYA® Brown Rice
1 can
GOYA® Golden Corn, drained and rinsed
1 jar (4 oz.)
GOYA® Fancy Pimientos, finely chopped (about ¼ cup)
1 tbsp.
<p><span>coarsely chopped fresh cilantro</span></p>
8
<p><span>hamburger buns</span></p>
1
<p><span>avocado, thinly sliced</span></p>
Directions
Step 1
<p>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.</p>
Step 2
<p>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).</p>
Step 3
<p>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.</p>
Step 4
<p>To assemble burgers, place black bean patty on bottom hamburger bun. Top with avocado and pico de gallo. Serve.</p>
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