Veggie Burgers

prep time icon

Prep Time

20mins

time to table icon

Time to Table

30mins

serves icon

Serves

8

shop nowprint recipe
Share:

Ingredients

  • 2 cups cooked brown rice
  • 1 cup canned pinto beans, rinsed, drained, and smashed
  • 1/2 cup finely grated carrots
  • 1/4 cup finely diced celery
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup unsalted pumpkin seeds
  • 3/4 teaspoon ground coriander, toasted
  • 3/4 teaspoon ground cumin, toasted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons olive oil
  • 1 cup Daisy Light Sour Cream
  • 1 tablespoon finely diced jalapeno pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt

Ingredients

  • 2 cups cooked brown rice
  • 1 cup canned pinto beans, rinsed, drained, and smashed
  • 1/2 cup finely grated carrots
  • 1/4 cup finely diced celery
  • 1/4 cup diced red onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup unsalted pumpkin seeds
  • 3/4 teaspoon ground coriander, toasted
  • 3/4 teaspoon ground cumin, toasted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons olive oil
  • 1 cup Daisy Light Sour Cream
  • 1 tablespoon finely diced jalapeno pepper
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt

Directions

  1. In a large mixer bowl add the brown rice, pinto beans, carrots, celery, onion, red bell pepper, pumpkin seeds, coriander, ¾ teaspoon cumin, Kosher salt, ¼ teaspoon black pepper, and eggs. Mix on medium speed, scraping the bowl often, until the mixture is well mixed (30 to 60 seconds).
  2. In a 10-inch non-stick skillet, heat 1 of tablespoon olive oil.
  3. Meanwhile, form the burger mixture into small 1/3 cup patties. Place about 4 patties into the skillet and flatten slightly. Cook the patties over medium-high heat until golden brown on the first side (4 to 5 minutes). Turn the patties over and continue cooking until the second side is golden brown (2 to 3 minutes).
  4. Remove the patties from the skillet and keep warm. Repeat with the remaining patties, adding 1 additional tablespoon of olive oil to the skillet, if needed.
  5. In a small mixing bowl stir together the sour cream, jalapeno, garlic, lemon juice, ¼ teaspoon cumin, and salt.
  6. Serve the burgers on top of miniature buns and serve with a dollop of the sour cream sauce. Refrigerate leftovers.
  • Calories:192
  • Cholesterol:33
  • Dietary Fiber:4
  • Protein:7
  • Sodium:305
  • Total Carbohydrate:21
  • Total Fat:9

Recommendations