Lunchbreak: Black bean and brown rice burger from Sandwich Me In

Sandwich Me In
3037 N. Clark Street
Chicago
(773) 349-3037
www.sandwichmeinchicago.com

Black Bean and Brown Rice Burger
2 cups of brown rice
4 cups of water
2 Tablespoons oil

Combine, bring to boil, simmer for 30 minutes with lid. Let cool and puree.

1/8 Cup of Herb oil (add to rice while puree)

2 cups of roasted red peppers
Sear over flame and place in covered container for ten minutes, peel skin and remove guts, set aside

1 cup of red onion
2 cups of carrots
6 cloves of garlic

Dice and sauté. Mince in food processor with red peppers.

1 QT of black beans, soaked overnight
1 cup of bay leaves
1 teaspoon of Peppercorns

Place in metal sachet. Simmer in 2 QT water until soft. Blend 1/2.

1 teaspoon of celery seed
2 teaspoons of basil flakes
3 teaspoons of salt
1/2 teaspoon of cayenne pepper
¼ Cup of Bread crumbs

Combine all ingredients above and fold together.

To Make:
Scoop 3 oz in hot cast iron skillet with Tablespoon of oil. Form patty, sear both sides, place on roll with whole grain mustard, lettuce and tomato.

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5 comments

  • Janet and Brian Rueb

    We are personal friends of Justin Vrany and his family and have had the pleasure of eating at his establishment. The food was excellent and the service was superb. We have know Justin since he was a young boy and are very proud of him and all of his accomplishments. Best of luck to you always!

  • Mitzi

    I can't wait to try this recipe! Wish the recipe told how many burgers this recipe would make. I cook for two and wonder if 1/2 or 1/4 is enough or not enough. Will it keep in the refrigerator for a few days? I am not local to Chicago but enjoy the Wgn news every weekday. Thanks!

  • Eleanor

    I made a half recipe using two 16-oz cans of black beans simmered a short time with bay leaves and black pepper (then drained) instead of cooking dried black beans. Worked great, liked the texture and burgers were delicious. Plan to try as meatballs next, seared and added to a tomato sauce. Thanks Chef!

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