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
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
- 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.
NUTRITION INFORMATION
(per Serving)
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