Add black bean burger and then top with about ¼ cup (or desired amount) of slaw. Toast rolls and spread equal amounts of mayo.Fry the cooked brown rice with black beans, shredded red bell pepper, and olive oil. Bake for 14 minutes and flip burgers about halfway through. Cook the brown rice after soaking it overnight. Place on presprayed pan, and spray the tops of the burgers as well. Ingredients 1 cup long-grain white rice 2 tablespoons olive oil 4 cloves garlic, chopped 1 15.5-ounce can kidney beans, rinsed, or a heaping 1/2 cup dried kidney beans, soaked and cooked teaspoon Cajun seasoning or blackening spice mix kosher salt and black pepper 4 scallions, sliced Directions Cook the rice according to the package directions. Dust black bean burgers with flour and remove excess.In another small bowl, mix mayonnaise and remaining 2 tablespoons of vinaigrette and set aside.In a small bowl, add all but 2 tablespoons of vinaigrette to slaw mix, and gently mix, then set aside in fridge. Charring the corn gives it a really deep flavour, so I definitely recommend not skipping this step This dish would also be great with kidney beans instead of. Make vinaigrette by mixing vinegar, 1 tablespoon of cilantro, sesame oil and lime juice.Mold about ½ cup of mixture into burgers and freeze or refrigerate until firm (not frozen).In a medium-sized bowl, mix black beans, bulgur wheat, ground black pepper, granulated garlic, smoked paprika, Worcestershire sauce, onion flakes, beef bouillon, onions and the ½ cup of scallions.
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