Two dinners, same ingredients, half the work, and TOTALLY different results. Double dinners do not equal double trouble! This month’s Recipe Redux theme is all about the Two for One Meals, the Double Dinners, the Cook it Once + Eat it Twice, so if you’re a person with a busy schedule (who isn’t busy these days?!), be sure to pin this recipe and all the others in the collection. There’s still always time for Pinterest, of course 🙂
Remember a couple of days ago when I shared a recipe for Black-Eyed Pea Burrito Bowls? If you haven’t tried the recipe yet, go ahead and prepare to save half of what the recipe makes OR better yet, just double the recipe so you can make these delicious burgers later in the week!
I used the Cuisinart Griddler® to cook my burger, but whether you use a similar appliance, a griddle pan, or a skillet, just make sure each side of the burger ends up golden and crispy.
Black-Eyed Pea + Brown Rice Burgers
Ingredients
- 1 cup cooked brown rice cooled to room temperature
- 1 cup black-eyed pea burrito bowl veggie fixin’s cooled to room temperature
- Sriracha Cilantro Yogurt Spread
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon sriracha
- 1 tablespoon chopped cilantro leaves
Instructions
- 1. In a food processor or blender, process the brown rice and black-eyed pea veggie mixture together just until the peas become chopped and the mixture holds together. Using a spatula, pour mixture into a bowl.
- 2. Heat Griddler® or skillet over medium-high heat and coat with cooking spray. Evenly divide black-eyed pea mixture to form two patties and place on griddle. Cook for about 12 minutes on each side so that the burger patty is golden brown and crisp on the outside.
- 3. While the burgers are cooking, prepare the Sriracha Cilantro Yogurt Spread by combining all the ingredients in a small bowl. Keep refrigerated until ready to use.
- 4. Serve burgers on buns, on top of a salad, or by themselves!
Nutrition
Click the blue frog below to see all the other Recipe Redux Double Dinners!
