I’m not anal retentive about much. In fact, I’m quite okay with disorder in my daily life. Just ask my car.
However, when I eat, I try to keep things as neat as possible. I try to not let any peas touch any of my mashed potatoes, or to let any toppings come out of my sky-high sandwiches. Furthermore, one can empathize with my frustration while eating black bean burgers.
I’ve found that black bean burgers can get a bit messy and crumbly. Therefore, I wanted to make the yummy black bean burger a little more enjoyable to eat, you know, to quiet the irritating voice in my mind. So, here’s a black bean burger all wrapped up.
This also seems to be a better option for the GF crowd, as well. Matt has seemed to have better palatable luck with GF wraps than GF burger buns, so hooray for the Spicy Black Bean Burger Wrap!
Spicy Black Bean Burger Wraps
Prep Time: 50 minutes
Cook Time: 20 minutes
Yield: 8 patties / 8 wraps
For the patties:
- 1-15 ounce can black beans, drained and rinsed
- 1 C cooked brown rice (1/2 cup dried with 1/2 cup water)
- 1/2 onion, chopped
- 1 Tbs chili powder
- 1 Tbs cumin
- 2 tsp garlic, minced
- Salt and pepper to taste
- 1/8-1/4 C gluten-free bread crumbs
- 1 package of wraps
- Condiments: mustard, ketchup, Sriracha sauce
- Toppings: avocado, sliced tomato, kale/spinach, red onion, pickle
STEP 1: Cook the brown rice.
Brown rice takes forever to cook, so start that now. Use the package instructions to guide you.
STEP 2: Hand-mash the black beans.
While the brown rice is cooking, hand-mash the black beans. I like my patties to have a lumpy texture, not a mushy one, so go easy on the mashing. In other words, don’t think of something you hate (like the traffic you had to battle on the way home) while you mash these black beans.
Place the onion and garlic in the food processor. Again, same mentality with this as the black beans; we want some texture, so don’t ground the poor onions to a pulpy soup. Give them a quick spin and they’ll be read to be placed on top of the black beans.
STEP 4: Mix all patty ingredients.
Place the food processed onion/garlic mix on top of the black beans, along with breadcrumbs, chili powder, cumin, salt, and pepper. Stir it all together with the cooked brown rice. Stir together, form into patties, and drizzle hot sauce (with salt & pepper) on top of them.
STEP 5: Cook the patties.
Place burgers on the “grill” (or George Foreman). I placed mine on for about 20 minutes, flipping one time halfway in-between.
STEP 6: Cut up all your fresh toppings.
STEP 7: Assemble!
Get the wraps together, pile on the toppings, wrap it up, and enjoy!
By the way, these wraps make EXCELLENT leftovers. In fact, the leftovers might even be better than the original dinner!
Place the patties in the toaster oven to be toasted for 5 minutes. This way, they come out a lot more crumbly, which gave a more ham-burgery, even feel.