Reggae Burgers Recipe
- Annie B. Bond
- March 31, 2002
- 12:18 pm
This vegetarian burger with a Jamaican twist will please even the most devoted meat-eater: it’s loaded with nourishment from black beans and rice, with a super dose of flavor from hot peppers, fresh ginger, and Caribbean spices.
A perfect match for Jamaican Sweet Potato Salad or Joe’s Zesty Corn Salad. And what a great way to use up leftover cooked rice! These burgers are Rasta heaven.
4 slices stale bread (or toasted sandwich bread)
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, pressed or finely minced
1 tablespoon fresh ginger, finely minced
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1 15-ounce can black beans, drained and rinsed
1 1/2 cups cooked rice
1/2 Scotch bonnet or habanero pepper, or 1 jalapeno pepper, chopped
salt and freshly-ground black pepper to taste
1. Using a food processor, pulse bread to make crumbs, then place them in a large bowl.
2. In a large skillet, heat 1 tablespoon of the oil over medium heat and add onions. Saute them, stirring occasionally, about 5 minutes or until softened. Add garlic, ginger, allspice, and nutmeg, and saute for 2 minutes more. Put this mixture in the food processor, then add black beans, rice, and chopped pepper. Pulse ingredients until they are chopped but not pureed, then transfer mixture to a bowl.
3. Add breadcrumbs to bowl, salt and pepper to taste, and stir thoroughly with a spoon. Add more bread crumbs if mixture is too wet.
4. In a large skillet, heat remaining oil over medium heat. Form mixture into 4 patties and cook about 4 minutes per side until burgers have formed a dark brown crust.
5. Serve with your favorite rolls and lettuce, tomato, and ketchup, if desired.
Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
Go to the Source
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.