- Makes: 4 Servings
- Ready In: 25 mins
- Prep Time: 15 mins
- Cook Time: 10 mins
A lower fat option to meat burgers, this tasty recipe is a healthy substitute for all those summer barbecues!
- Calories: 222
- Fat: 2g
- Protein: 10g
- Sodium: 365mg
- Carbohydrates: 39g
- Fiber: 9g
Nutritional Information (per serving)
- Canola oil cooking spray
2 bunches finely chopped scallions, both white and green parts
1 red pepper, seeded and cut in 1/2-inch pieces
2 cloves garlic, finely chopped
1 can (15-oz) black beans, drained and rinsed
1 cup cooked brown rice
Dash hot pepper sauce, or to taste
1 tsp. cumin, or to taste
Salt and freshly ground black pepper to taste
1 large egg white, lightly beaten
1/2 cup whole grain breadcrumbs
- Heavily coat medium skillet with cooking oil spray.
- Heat over medium-high heat until hot.
- Add scallions, red pepper and garlic.
- Reduce heat to medium-low and sauté until very soft, about 5 minutes. Do not let vegetables brown.
- Remove vegetables from heat and mix in beans and rice.
- Transfer to food processor or blender and process until mixture is coarsely chopped. Be careful not to over-process.
- Transfer mixture to medium bowl. Season to taste with hot pepper sauce, cumin, salt and pepper.
- Add egg white and mix in lightly with fork until just blended.
- Mix in breadcrumbs with fork until lightly blended.
- Form mixture into eight patties. (Patties will hold their shape better if refrigerated, covered, at least 30 minutes.)
- When ready to sauté patties, lightly coat skillet with cooking oil spray and heat over medium-high heat until hot.
- Add patties and sauté on both sides until nicely browned – about 4 minutes per side.
- Serve plain or with lettuce and tomato on whole grain buns.