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Servings: 5

Weight Watcher Smart Points: 8

Preparation Time: 50 Minutes

Cooking Time: 15 Minutes

Ready In: 65 Minutes

Ingredients

  • ¼ teaspoon black pepper
  • 1 cup brown rice
  • 1 can black beans, drained and rinsed
  • thin slices of white cheddar cheese
  • ½ teaspoon liquid from chipotle peppers in adobo
  • 2 Tablespoons cider vinegar
  • 1 teaspoon coriander
  • Dijon mustard
  • 2 Tablespoons all-purpose flour
  • 4 cloves garlic, minced
  • juice from ½ lemon
  • ¾ teaspoon kosher salt
  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon olive oil
  • 1 onion
  • 2 Tablespoons parsley, minced
  • 3 large red beets, rinsed and scrubbed
  • salt and pepper
  • ½ teaspoon smoked paprika
  • Tomato slices
  • 1½ cups water

Instructions

  1. Place rice in a large pot along with 1 cups water
  2. Set over high heat and bring to a boil uncovered
  3. Reduce heat to a simmer, cover, and let simmer for 25-30 minutes or until firm but not mushy
  4. Drain off any excess water and set aside.Meanwhile, either dice the onion and beets small or use a food processor to pulverize them into tiny bits
  5. I used the food processor and it worked well and seemed to cut back on my cooking time.Heat a teaspoon of olive oil in a saute pan set over medium heat
  6. Add onion and cook until translucent, about 5 minutes
  7. Add beets and cook until softened, another 5-6 minutes
  8. Add garlic and stir until fragrant, about 1 minute.Pour the cider vinegar into the pan and use a spatula to scrape up any bits that have stuck to the bottom of the pan
  9. Set this mixture aside.Place the black beans into a large bowl and use a pastry cutter to mash them up
  10. They don't have to be a paste, but you want them to be broken up a bit
  11. You shouldn't have many whole beans left.To the beans, add the cooked rice, the onion mixture, lemon juice, oil, parsley, coriander, paprika, salt, pepper, and chipotle sauce
  12. Stir together with a wooden spoon or with your hands (I prefer to just take off my rings and have at it!).Taste
  13. This is the beauty of a veggie burger
  14. There's no raw meat so you can taste and adjust the seasonings as you like
  15. Want it a little spicier/smokier--add chipotle and paprika? Needs more salt or a little tang? Add lemon juice or vinegar.When the taste is right, add the flour and mix it in until no white remains
  16. The mixture should thicken slightly.Use your hands to shape the mixture into 5 patties and place them on a baking sheet.To cook on the grill: Place burgers on a veggie tray on a preheated grill
  17. Cover and cook for 7 minutes
  18. Flip the burgers, add slices of cheese, cover, and cook for an additional 5-7 minutes or until heated through.To cook in a cast iron skillet: Heat skillet over medium high heat
  19. Add a teaspoon of oil and allow it to warm up (it should look shimmery and flow easily throughout the pan)
  20. Add the patty to the skillet (it should sizzle!) and cook for 3 minutes
  21. Flip, add the cheese, and cook an additional 3 minutes on the opposite side.To serve, place burgers on grilled or toasted buns with a slice of tomato, fresh greens (if you have them), and Dijon mustard.Patties keep well in the fridge or freezer.

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