Mini Black Bean and Rice Burgers

These kid-friendly burgers are great cold, so perfect for packing in lunches. I love them dipped in salsa or mustard, or crumbled into pita pockets for on-the-go.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

Mini Black Bean and Rice Burgers

2 teaspoons coconut oil, divided
1/2 red pepper, chopped
1/2 small red onion, chopped
1 can (14 oz) unsalted black beans, drained and rinsed
1 cup cooked brown basmati rice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon arrowroot flour
2 tablespoons ground flaxseed

Heat one teaspoon of oil in a skillet and sauté the pepper and onion together, just until they start to soften. Remove from heat.

In a medium bowl, use your hands to mash the black beans — it’s the most effective way — then add the peppers and onions. Mix well, then add the remaining ingredients, combining well. Let mixture sit for half an hour or more — this step can be made in advance.

Heat the grill to medium. Use your hands to form patties. Put the patties on the grill and cook for about five minutes until fragrant with grill marks, then turn once, cooking through on the other side. Serve on a bun with your favourite condiments.

Hummus-Flavored Chickpea Burgers

Because everyone loves hummus, these chickpea burgers are a favourite alternative for something new between the bun. Because they are delicate, they need to be panfried, but for that bbq flavor, re-heat them on a grill tray or piece of foil before serving.

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Hummus Flavored Chickpea Burgers

3 tablespoons warm water
1 tablespoon ground flaxseeds
2 cups cooked chickpeas
1 medium carrot, grated using a hand grater
3 tablespoons red onion, diced
1 clove garlic, minced
1 tablespoon ground cumin
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon chickpea flour (or other gluten-free flour… but chickpea flour has the best flavor here)
Zest from 1 small lemon
Sea salt and fresh ground pepper to taste
2 to 4 tablespoons coconut oil, for frying

Line a plate with waxed paper.

Mix together the warm water and flaxmeal. Set aside for 5 minutes, until thickened. Put the chickpeas, carrot, onion, garlic, cumin, lemon juice, tahini, flour, zest, and a pinch of salt and pepper in the food processor. Pulse until the mixture is chunky but sticks together if you press it in your hand. If you find that the mixture is getting too smooth but the ingredients aren’t well mixed, use a spoon to incorporate them. Adjust seasonings to taste. Use your hands to form the mixture into 6 patties, putting each one on the waxed paper. Refrigerate for 45 minutes.

Heat a stainless steel or nonstick skillet over medium heat. Add about 1 tablespoon of the oil, making sure the bottom of the skillet is covered. Once the oil is hot, cook patties, 3 at a time (depending on the size of your skillet), for about 5 to 8 minutes per side, until crisp and browned. Carefully flip the burger, adding more oil beforehand if necessary, and continue to cook until browned on the other side and warmed through, about 5 more minutes. Serve immediately or let cool and store leftovers in the refrigerator or freezer.

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