This recipe makes enough to serve four as a main course. The patties can also be served as appetizers or vegetarian burgers for eight.
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Rating: 4 stars
I had to bind the patties with corn flour, and I added sauteed onion and shredded carrot, and lizano sauce for more flavor
Rating: 1 stars
Not good at all, no flavor, so bland. Plus they fell apart in the pan. Simple to make but needs sooo much tweaking. Won't make again, will come up something better on my own.
I really liked this recipe, and even better, so did my two and four year old kids. I added about half a roasted beet to the purée and also about a 1/4 cup of gluten free bread crumbs, and used roasted red pepper because I didn't have jalapeño. Will definitely make this again.
Super tasty! ...but mine kinda fell apart. I think I will add an egg next time to keep them together better.
What is the nutritional information for this recipe?
I, too, was worried about the heat a jalapeno might add to the burgers but one seeded, de-ribbed jalapeno added only the barest hint of spice (I wouldn't even call it heat and I'm a tenderfoot). The burgers and sauce were delicious. Next time, for easier eating since the bean and rice burgers are just a touch more tender than beef, I plan to shred the lettuce, dice the tomato and mash the avocado I put on top. The addition of a nice thin slice of crisp onion would also be nice.
delicious and easy. loved it. i used poblano peppers instead of jalapenos because I dont like really spicy and subbed quinoa for brown rice to up the protein.Came out perfect