Red Beans and Rice Burgers are the portable version of the classic creole comfort food. These burgers are hearty, filling, and perfect for a portable Mardi Gras meal.
Add bell pepper, onion, and celery to a saucepan. Cook over medium heat until veggies have softened. Add in rice and stir for 30 seconds. Pour in broth. Bring to a boil, and reduce heat to simmer. Stir often until cooked, about 20 minutes.
Meanwhile, fill the saucepan with water and add the sausage. Bring to a boil, and cook for about 10 minutes until sausage is cooked. Chop into small pieces and stir into bean & rice mixture.
Also, mash kidney beans into a medium bowl, and add garlic, egg, paprika, garlic powder, salt, cayenne pepper, and lemon pepper. Set aside.
When the rice is done, transfer to the mashed beans.
Shape into 8 patties. If possible, refrigerate the patties for at least 20 minutes to help them hold together. However, this step is optional if you do not have the time.
Add one tablespoon oil to a large skillet and heat over medium-high heat. Add 4 patties to the skillet. Cook until crispy on both sides, about 5-7 minutes per side.
Repeat with remaining tablespoon of oil and patties. Enjoy!
Notes
*The patties can be made in advance up to 24 hours. Keep covered in the fridge until ready to cook.*Leftovers can be frozen or refrigerated.*Based on this recipe from Southern Living