Black Bean Rice Veggie Burgers
Bite into the hearty, wholesome goodness of Black Bean Rice Veggie Burgers—a satisfying, plant-based delight that's packed with flavor and nutrient-rich ingredients. This easy-to-make recipe combines protein-packed black beans, hearty brown rice, and a vibrant blend of red onions, bell peppers, and spices like chili powder, cumin, and smoked paprika for a smoky, savory kick. Bound together with a nourishing flaxseed "egg," these veggie patties are pan-seared to crispy perfection and perfect for sandwiching between toasted burger buns. Complete your creation with fresh toppings like creamy avocado, crisp lettuce, and juicy tomato slices for a customizable vegan meal that's ready in just 35 minutes. These veggie burgers are perfect for weeknight dinners, meal prep, or a crowd-pleasing addition to your next cookout!
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Recipe Information
Ingredients
- 450 grams Black beans, canned (rinsed and drained)
- 200 grams Cooked brown rice
- 1 small Red onion, finely diced
- 1 medium Red bell pepper, finely diced
- 2 cloves Garlic cloves, minced
- 120 grams Breadcrumbs
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 pieces Burger buns
- 1 assortment Optional toppings (lettuce, tomato, avocado, etc.)
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to create a flax egg.
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving some chunks for texture.
Add the cooked brown rice, red onion, red bell pepper, minced garlic, breadcrumbs, chili powder, cumin, smoked paprika, salt, black pepper, and the prepared flax egg to the mashed black beans.
Mix the ingredients thoroughly until a cohesive mixture forms. If the mixture seems too wet, add a small amount of additional breadcrumbs. If it feels too dry, add a tablespoon of water.
Divide the mixture into 6 equal portions and shape each into a patty about 3/4-inch thick.
Heat olive oil in a large skillet over medium heat. Once hot, place the patties into the skillet, ensuring there is enough space between them.
Cook the patties for 4-5 minutes on each side, or until they are golden brown and heated through. Handle gently when flipping as the patties are delicate.
Toast the burger buns, if desired, and assemble the burgers with your choice of toppings such as lettuce, tomato, avocado, or a vegan mayonnaise.
Serve immediately and enjoy your homemade black bean rice veggie burgers!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 853 mg | 37% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 5.4 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
