{"id":13794,"date":"2021-06-16T23:39:12","date_gmt":"2021-06-17T06:39:12","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=13794"},"modified":"2022-08-25T03:20:36","modified_gmt":"2022-08-25T10:20:36","slug":"red-bean-black-rice-burger-recipe","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/red-bean-black-rice-burger-recipe\/","title":{"rendered":"Red Bean and Black Rice Burger Recipe"},"content":{"rendered":"\n

Red Bean and Black Rice Burgers <\/strong>are hearty, pack a lot of flavour with nice texture, and one of the key factors is that they don\u2019t fall apart. I\u2019m pretty confident you\u2019ll love this freezer-friendly vegan red bean burger recipe<\/strong> which is relatively easy to make. Pan-fry, grill or bake the bean burgers, and enjoy on a bun, on their own, or with a side salad.<\/p>\n\n\n\n

\"\" <\/picture><\/figure><\/div>\n\n\n\n

A few weeks ago I made a batch of these red bean and rice burgers, and both Kevin and I, as well as a few friends, absolutely loved them. Bean burgers are one of the most convenient foods to keep on hand, and these ones freeze well too. In fact, they are much nicer when cooked after being frozen. One of the problems with bean burgers is that they tend to fall apart, but not these ones; they hold well on the grill too!<\/p>\n\n\n\n

A few points to note when making these Red Bean and Black Rice Burgers<\/strong><\/h3>\n\n\n\n

Dried vs canned beans<\/strong> \u2014 I like to use dried beans as this gives me more control on how much to cook them. For the burgers not to turn out mushy, the beans are best cooked to al dente, or palatably soft, but not too soft that they become mushy.<\/p>\n\n\n\n

If you are using canned beans, make sure you drain them well, and only coarsely mash them so that they don\u2019t become pasty.<\/p>\n\n\n\n

I\u2019ve used red beans in this recipe but black beans will also work perfectly.<\/p>\n\n\n\n

\"Red <\/picture><\/figure><\/div>\n\n\n\n

Texture <\/strong>\u2014 The addition of black or brown rice, as well as the shiitake mushrooms, provide some \u2018bite\u2019 or meatiness, and a nice overall texture that balance out the softness of the beans. <\/p>\n\n\n\n

To save time, you may use leftover rice. Cold black or brown rice will work great.<\/p>\n\n\n\n

If you\u2019d like to use white mushrooms instead of shiitake mushrooms, make sure to cook them first with a little salt, and evaporate their liquid in a pan.<\/p>\n\n\n\n

\"Red <\/picture><\/figure><\/div>\n\n\n\n

Flavour combo<\/strong> \u2014 What makes these burgers taste great is the flavour combination. I find cumin to really bring out a somewhat meaty taste, combined with miso paste and soy sauce for some umami boost. Paprika, black pepper and chilli sauce add some kick without making these bean burgers too spicy.<\/p>\n\n\n\n

Binder <\/strong>\u2014 In previous vegan burger recipes featured on this blog, some of the binders that I\u2019ve made use of are oats (as in these Chickpea and Eggplant Burgers<\/a>), a combination of chickpea flour and starch (in these Vegan \u2018Tuna\u2019 Patties<\/a>), potatoes (in these Lentil Burgers<\/a>) and brown rice flour (in these Vegan TVP [Textured Vegetable Protein] Meatballs<\/a>).<\/p>\n\n\n\n

During one of my recent experimentations using a gluten free flour mix, mainly to keep the burgers gluten-free, I found that the patties held exceptionally well together with a good texture to them. I figured it\u2019s thanks to the xanthan gum in the flour mix. I\u2019ve not attempted the recipe using my own flour mix and incorporating the xanthan gum separately. So, I can\u2019t advise on the amount of xanthan gum that you\u2019d need on its own. <\/p>\n\n\n\n

If you want to avoid gums in this recipe, simply use a flour mix that doesn\u2019t contain any gums. Or you can also substitute with some oats. As with the previous burgers mentioned above, they will still hold their shape.<\/p>\n\n\n\n

\"Red <\/picture><\/figure><\/div>\n\n\n\n

Freezer-friendly<\/strong> \u2014 The recipe yields a big batch that’s great for freezing. Make sure to separate each burger with a layer of parchment paper so that they don’t stick to one another when frozen. Having these burgers on hand make lunches or dinners very convenient. Feel free to halve the recipe if you want to make a smaller batch.<\/p>\n\n\n\n