Ingredients:
4 teaspoons canola oil, divided
2 cups chopped onions
1 cup chopped red bell peppers
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
3/4 teaspoon ground allspice
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 cup cooked rice
2/3 cup dry breadcrumbs, divided
1 (15 ounce) cans black beans, rinsed and drained
1/4 cup light mayonnaise
4 whole wheat hamburger buns, toasted
4 boston lettuce leaves
4 slices red onions
Directions:
Heat 1 teaspoon oil in a large nonstick skillet over medium heat until hot.
Add chopped onion, bell pepper, ginger, and garlic; cook 7 minutes or until tender, stirring occasionally.
Add allspice, coriander, salt, and red pepper; cook 1 minute, stirring constantly.
Place the onion mixture, rice, 1/3 cup breadcrumbs, and black beans in a food processor; pulse 15 times or until finely chopped.
Divide bean mixture into 4 equal portions, shaping each portion into a 1-inch-thick patty.
Place remaining 1/3 cup breadcrumbs in a shallow dish, and dredge patties in breadcrumbs.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat.
Add patties to the pan, and cook for 3 minutes on each side or until browned and crisp.
Spread 1 tablespoon mayonnaise on top half of each bun.
Place patties on bottom halves of buns; top each serving with 1 lettuce leaf, 1 onion slice, and top half of bun.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.