- 1 cup Thai black sticky rice
- 2 1/4 cups water
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 (14 ounce) can kidney beans, drained
- 1 teaspoon chile powder
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 2 tablespoons ketchup
- 1/2 cup nutritional yeast
- 1 cup bread crumbs
- 3/4 cup vital wheat gluten
- Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.
- Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.
- Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.
04/29/2018
recipepes.com
Kidney Bean and Black Thai Rice Burgers, recipe
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455 calories
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