Black beans and rice make a wonderful combination. Here we have paired them to create the perfect burger. Serve them with your favorite mustard or catsup.
Number of Servings: 8
1 cup dried black beans
½ cup uncooked white basmati rice
¼ teaspoon salt
1 teaspoon chili powder
½ teaspoon ground cumin
2 drops COLGIN NATURAL LIQUID SMOKE
¾ cup fine dry bread crumbs
2 teaspoon canola oil
8 whole grain burger buns
1 large ripe tomato, thinly sliced
8 butter lettuce leaves
Sort and rinse the beans, then soak them for several hours or overnight. Drain and rinse well, then place in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to medium and simmer for about 1 & ½ hours, until very soft. Drain beans, reserving the cooking liquid. Return the drained beans to the pot. Add water, if necessary, to the bean cooking liquid to measure 2 cups. Add it to the pot along with the rice. Stir in the salt, chili powder, cumin, cayenne, and liquid smoke flavoring and bring to a simmer over medium-high heat. Reduce heat to low, cover and simmer for 15 minutes, stirring frequently during the last 5 minutes. If rice is not yet tender, add another ¼ cup water and continue cooking and stirring until it is absorbed. Mixture should be very soft and well combined. Remove the pan from the heat. When the bean mixture is cooled enough to handle, form into 8 patties. Coat with the bread crumbs. (If you are not serving 8 burger, uncooked patties may be frozen between layers of waxed paper. Simply defrost before cooking.) Heat 1 teaspoon of canola oil in a cast-iron skillet over medium-high heat. Cook the patties about 4 minutes per side, until golden brown. Add a little oil to the skillet as needed. You should need no more than 2 teaspoons total if using a well-seasoned cast-iron skillet.