Black Bean Burgers with saute'd vegetables, Creamy Cilantro Rice

Black Bean Burger ingredients:

• 2 (14-ounce) cans black beans, rinsed and drained, divided
• 3 tablespoons mayonnaise
• 1/3 cup plain dry bread crumbs
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 1/4 teaspoon cayenne
• 1/4 cup finely chopped cilantro
• 3 tablespoons vegetable oil
• 
  

preparation

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. 

I thought these turned out pretty well.  I made them way smaller than the recipe called for since we aren't doing them on buns.  I made them a long time ago and made them big and they were good on a crisp toast. This time I decided to serve them with chips, saute'd red peppers and onions and creamy cilantro rice.

Rice ingredients:

1 block firm tofu

lemon juice

cilantro

1 clove garlic

olive oil

This recipe called for sour cream, but I substituted a vegan sour cream recipe I found on vegweb.com to make it dairy free.  All ingredients go into the blender until smooth, then stir in the rice.  I was really hesitant to sub tofu for sour cream, but I actually really like the way it turned out!  I highly recommend it and will make it again for sure!