Basic Bean and Rice Burger
Beans and rice are excellent for long-term storage and food security because they are cheap, nutrient-dense (forming a complete protein when combined), and have an exceptionally long shelf life (decades) when stored correctly in air tight containers with oxygen absorbers in cool, dry conditions, providing essential energy and protein for sustenance.Beans provide protein, fiber, and micronutrients, while rice offers crucial carbohydrates for energy. Together, they form a complete protein of 9 amino acids, making them a balanced meal and that is why today we'll be making our basic bean and rice burgers.This recipe can be made vegan by skipping the eggs (which is optional) or mixed with real ground beef up to 50:50 to be used as a meat extender turning 1 pound of ground beef into 2 pounds.
Equipment
- 1 set measuring cups and spoons
- 2 medium saucepans or pots with lids
- 1 mixing bowl
- 1 fork
- 1 frying pan or skillet
Ingredients
- 1/2 cup uncooked beans pinto, black beans, navy beans...
- 1/2 cup uncooked rice any white or instant rice
- 1 tbsp dried onion flakes or minced onion
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 egg (optional but helps with binding)
Instructions
- If needed, like with kidney beans, soak the beans over night and rinse thoroughly the next day.
- Boil the beans and rice until they are completely cooked then allow them to cool.
- Mash the beans completely with a fork, making sure they are all broken.
- Combine the mashed beans and rice in a mixing bowl.
- Mix in the onion flakes, smoked paprika, salt and pepper until they are thoroughly combined.
- Optionally, mix in 1 egg to help with binding.
- Form this mixture into 4 equal sized balls and flatten them into 4-5 inch patties.
- Pan or skillet fry them for 5-10 minuets on each side or until well browned on both sides.
Video
Notes
If the mixture feels too wet to form workable patties, bread crumbs can be added to take up the extra moisture.
These burgers can be made in advance and refrigerated for up to a week or can be frozen for up to a year. They can then be reheated on a grill, pan fried, cooked in the oven or microwave.