Barbecue Baked Bean Burgers

When I first saw this post pop up, I knew I had to try it. It’s such a great alternative to meat patties, and it was really filling to boot! We usually have baked beans in the pantry, and this was a good way to use it vs. our usual heat and eat method. I ate this plain the first night. The next day, I reheated it and added a slice of cheese to it during the last 30 seconds of nuking. It tasted great the next day too!

I made several changes to this recipe. It was originally vegan, but I used an egg, which deveganized it. I also used white jasmine rice instead of the brown rice and omitted the jalapeños since we don’t have and we don’t like heat in our food. Instead of adding oil, I sprayed a pan with nonstick spray instead.

Barbecue Baked Bean Burgers
adapted from: about.com
printable recipe

ingredients:
1 15 oz can vegetarian baked beans, drained (mine was 16 oz)
1/2 cup finely chopped onion
1 cup cooked rice
2/3 cup cornmeal
1 egg
1/4 cup nutritional yeast
3 TBSP barbecue sauce, store-bought or homemade (I used honey BBQ)
1/2 tsp salt, plus more to taste

directions:
1. In a medium sauce pan over high heat, combine all the ingredients except, mixing constantly until beans are slightly mashed and mixture holds together, about 3-4 minutes. Remove the mixture from heat, transfer to a bowl or dish and let sit for 10 minutes.

2. Form the mixture into 4-6 patties and set aside. In a nonstick skillet or frying pan over medium heat, spray with non stick spray. Once the pan is hot, cook the patties, flipping once, until golden brown on both sides, about 5 minutes total. Serve as sandwiches or on buns with desired vegetables and toppings.

I made 4 patties, but I found it still very filling with just the patty. I recommend dividing it into 6 patties rather than 4. BTW, I’m looking at the picture again, and it looks totally unappetizing, but I swear it tastes good!

This recipe is also being submitted to My Legume Love Affair, hosted by The Well-Seasoned Cook.