One of my favorite homemade veggie burgers is my Black Bean and Brown Rice Burger. This is a delicious, filling plant-based burger that makes a wonderful substitute for a ground beef burger. Plus you get all the health benefits to go along with the taste.
This recipe is rather quick and simple with only a few key seasonings and spices to make this burger pop! Add in your favorite toppings (i.e. lettuce, tomato, onion, etc.), a whole grain bun, and a little mustard or Worcestershire (no anchovy) sauce and you’ve got yourself a burger barbecue.
Black Bean and Brown Rice Burgers
Prep time: 15 minutes
Cook time: 10 minutes
1 15-ounce can no-salt-added black beans, drained
1 cup cooked brown rice
1 small onion, diced
3-4 mushrooms, finely chopped
½ cup rolled oats
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon no-salt seasoning
½ teaspoon pepper
½ teaspoon red pepper flakes (optional)
Whole grain or whole wheat buns or pita pockets
Sauté onions and mushrooms in a cooking pan until soft. While waiting for onions and mushrooms to tenderize, mash beans in a large bowl until almost smooth. Add onions, rolled oats, and all seasonings together with the beans and mix. Add small portions of cooked brown rice to form a thick consistent mixture. If the mix is too wet, add small amounts of additional rolled oats to absorb some of the moisture. This is your patty mix.
Form bean and brown rice mixture into patties approximately one-quarter to one-half inch thick. Place patties in fridge or freezer for 5-10 minutes to help solidify them. This will help keep the patties from breaking apart so easily. Fry patties in a nonstick skillet. Serve with 100 percent whole grain buns or pita pockets. Top with lettuce leaf, tomato, mustard, Worcestershire (no anchovy) sauce, or other toppings of choice. Enjoy!
If you like this recipe then check out my other recipes here.
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