Courtesy of Kristen D. of Dix Hills, NY, the winner of the Zatarain's® "Jambalaya Throwdown," these veggie burgers have New Orleans flavor from Zatarain’s Jambalaya Mix.
25m
PREP TIME
45m
COOK TIME
496
CALORIES
13
INGREDIENTS
Ingredients 8 Servings
- Step1
- 2 1/2 cups water
- 1 package Zatarain's® Jambalaya Rice Mix
- 4 tablespoons vegetable oil, divided
- 1 can (15 ounces) black beans, drained and rinsed
- 1 egg, beaten
- 1/2 cup bread crumbs
-
1
large
yellow onion, sliced into thin rings
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Substitutions available
- large Vidalia onion, sliced into thin rings
- 1 teaspoon butter
- 1 teaspoon light brown sugar
- 8 hamburger buns, grilled or toasted
- 8 slices Colby Jack cheese
- Lettuce leaves
- Tomato slices
INSTRUCTIONS
- 1 Bring water, Rice Mix and 1 tablespoon of the oil to boil in medium saucepan. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes
- 2 Meanwhile, mash black beans in large bowl until slightly chunky. Add rice mixture; stir until well blended. Add egg and bread crumbs. Mix with hands until well blended. Shape into 8 firm patties. Refrigerate patties for 30 minutes.
- 3 Heat 1 tablespoon of the remaining oil in large nonstick skillet on medium heat. Add onions; cook and stir 8 minutes or until caramelized. Add butter and brown sugar; cook and stir 1 minute. Spoon onions into small bowl. Set aside.
- 4 Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add 4 of the patties; cook 4 to 6 minutes per side or until heated through and golden brown. Repeat with remaining patties, adding remaining 1 tablespoon oil to skillet.
- 5 To serve, place burgers on bread slices. Top with cheese, caramelized onions, lettuce and tomato slices.
Black Bean and Rice Stuffed Peppers with Jack Cheese
![black Bean and Rice Stuffed Peppers with Jblack Cheese]( "black Bean and Rice Stuffed Peppers with Jblack Cheese")
