Black Bean Rice Burger with Zesty Ketchup and Heirloom Spinach
| Serves | 24 |
|---|---|
| Ingredients | Bread, Rice, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: UConn (Storrs, Conn.)
Spices give this burger flavor while brown rice makes it filling.
Ingredients
3/4 lb brown rice
2 cups water
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. red crushed pepper
2 lb.canned black beans, drained
1 cup chopped fresh basil
3 tbsp. chopped garlic
6 oz. chopped red onion
1 oz. finely chopped serrano pepper
1 1/4 lb. diced tomatoes
1 1/2 tsp. kosher salt
2/3 cup chopped cilantro
2 tsp. lime juice
8 oz. finely ground rice chex (plus extra for dredging)
1/4 cup white rice flour
2 slices gluten free bread/bun
1/4 oz. heirloom spinach leaves
For Zesty Ketchup
2 1/2 cups ketchup
2 1/2 tbsp. sriracha sauce
Steps
- In hotel pan mix together brown rice, water, 1/4 teaspoon kosher salt, black pepper and red pepper flakes. Place in steamer and cook for 35-40 minutes until water is absorbed and rice is tender. Turn rice out onto sheet pan and allow to cool.
- In large bowl, combine rice with remaining ingredients until blended. Mixture should be stiff and can easily be formed into patties (If mixture is too moist, add more finely ground rice chex and white rice flour)
- Form 4 oz. patties, dredge in extra ground rice chex crumbs and cook on lightly oiled flat top. About 3 minutes per side, until cooked through. Cook non-meat entrees, vegetables and fruit to 140°F for 15 seconds.
- Place toasted bread slices on cutting board.
- Place burger on one slice bread, top with spicy ketchup, heirloom spinach and second slice toast.
For Zesty Ketchup
- In small bowl whisk together ingredients until blended.