Ingredients
- Meat-free Burgers
- For the Sauce
Instructions
- Start by toasting your walnuts gently in a pan for a few minutes over a medium heat. Move them around frequently and keep a watch on them so they don't burn. Once looking golden and smelling toasty, remove from the heat and set aside.
Sauté the onion with a tablespoon or two of water until it is starting to turn golden brown. Add the garlic and cook for another minute or two. Remove from the heat and set aside.
- In a large bowl, add the drained kidney beans and mash them with a potato masher. They don't need to be pureed, just smushed up, some more than others is good for texture.
- Use a fork and take the chipotle peppers out of the can, leaving as much sauce as you can behind. Chop them finely and add them to the kidney beans. Reserve the liquid for the sauce. Be sure to wash your hands well after handling them.
- Add all of the other ingredients (the walnuts, garlic, onion, rice, flax, spices, arrowroot and cilantro) and stir really well until they are all combined.
Take scoops of the mixture (I used a ¾ cup measure) and squeeze them together into balls REALLY well in your hands. Once in a compressed ball place on some parchment paper on a tray and fatten the tops with the palm of your hand so that they are burger shaped. Smooth around the sides once you have flattened them if any cracks appear. You can make them as thick or thin as you like, mine were about an inch high. Once they are all shaped pop them in the fridge to chill for at least 30 minutes but you can leave them for longer, even up to a few days if they are covered.
- Once the burgers have chilled, you can cook them either by using a griddler or a skillet over a medium heat, or bake them in the oven.
- If using a griddler with the top down they should take no more than 10 minutes. Keep an eye on them and when they are golden brown and marked up they are done.
- If using a skillet, cook them for about 5 minutes on each side, or until the outsides are golden and crispy. You can do this in a dry pan or use a little oil if you prefer.
If oven baking, cook them at 400°F for about 25 minutes or until they are piping hot all the way through and crunchy on the outside.
Adobo Sauce
Our flavorful adobo sauce is a take on the Mexican and Tex-Mex staple. This rich, smoky sauce is created using chipotle peppers and a touch of sweetness. To achieve the perfect consistency, we’ve included arrowroot powder, a common thickening agent.
If you like a bit less spice in your food, consider adding a dollop of sour cream.
Texmati Brown Rice
This dish wouldn’t be complete without RiceSelect® Texmati® Brown Rice! This unique grain boasts a delightful aroma, nutty flavor, and satisfying texture. A hybrid of long-grown brown rice and Basmati, it’s bound to become a household staple.
Vegetarian Meal Inspo
For the vegetarian foodies, try our recipe for Brown Rice & Shiitake Pilaf. Next time you’re in the mood for Tex-Mex, try a Brown Rice and Black Bean Burrito or Quinoa Pulled Jackfruit Burrito Bowl. The later recipe also features adobo sauce for an extra kick of flavor.
Grilling Ideas For Foodies
It’s hard to resist cooking over an open flame on the grill, especially when grilling season comes around! These Mexican Rice and Bean Burgers with chipotle peppers in Adobo Sauce are an incredible way to impress your guests along with other grilled dish ideas.
Looking for recipe ideas to pair with these vegetarian burgers? Try a Mediterranean Orzo Salad or a Grilled Shrimp and Corn Salad. You might also want to try one with Israeli Couscous, also known as Pearl Couscous, like this Green Goddess Salad. If you are celiac, a gluten free Arborio Rice recipe also makes a great side.
Note: Find everything you need to know about this variety and Israeli Couscous nutrition on our product page!
