It’s common for modern “veggie burger” recipes to use grain-and-bean bases for their patties, so what could be more perfect for a Gulf Coast variation than our own classic bean dish, red beans & rice? This po’boy-style burger features a filling of pan-fried patties of our traditionally slow-cooked “Laundry Monday” dish, spiked with traditional seasonings (sautéed onion, bell pepper, garlic) and topped with grilled onions and crunchy/tender fried bell pepper rings. A cooling layer of mayonnaise on the crunchy French bread is a nod to an old-school red beans garnish. Other traditional “in the bowl” garnishes would also go well as additions: butter, vinegar, chopped green onions, spicy chow-chow or pickled white onions. It’s a flavorful canvas and a chance to play with your food.
Red Beans & Rice Veggie Burger
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped bell pepper
- 1/4 cup finely chopped celery
- 1 clove garlic, minced
- 3/4 cup cooked white or brown rice
- 1 (15-ounce) can red kidney beans, rinsed
- 1/4 cup soft whole wheat bread crumbs
- 1 ounce green onion, chopped
- 2 tablespoons snipped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 loaf French bread, split and toasted
- Light mayonnaise
- Caramelize the onion, bell pepper, celery and garlic in vegetable oil over medium heat.
- Using a food processor, pulse the rice and beans until smooth. Fold the caramelized vegetables, bread crumbs, green onion and parsley into the rice and bean mixture. Season with salt and black pepper. Shape the bean mixture into four 1/2-inch-thick patties.
- Preheat a large, nonstick skillet over medium heat. Cook patties in skillet for 6 to 8 minutes or until heated through, turning patties once. Serve patties on toasted French bread with mayonnaise and fried green pepper rings.