I’m excited to share this one, because it’s one of my staple recipes! I haven’t eaten meat in so many years that I don’t have a great comparison point, but my meat-loving hubby, daughters, and even my dad really love these flavorful black bean burgers, so I am hoping you will too if you give them a try! Another reason these are on frequent rotation is that we almost always have all the ingredients on hand and they come together really quickly once the rice is cooked. Mix up the other ingredients while the rice cooks and you’re ready to go! If you’ve been vegetarian for any amount of time, you know that veggie burgers are often dry and bland, but I’ve tweaked these over time to (hopefully!) avoid those traps.
Cooking Methods
There are really two ways to make these, and I mix it up depending on how much time I have. Both have the same great flavor! (The details for both methods are posted in the recipe cards at the bottom of this post.)
- The baking method uses flaxseed instead of egg, has no added breadcrumbs, and takes a bit longer due to the 30 minute bake time. This version is best if you’re looking to avoid added oils (from pan frying) or if you eat vegan. Flaxseed is commonly used in vegan baking/cooking to replace egg. Here, you add 3 Tbsp warm water to 1 Tbsp flaxseed meal in a small bowl, stir, and allow to sit for 10 minutes to thicken:
2) To cook them in a skillet (which is what I do most often because it’s quicker), you use all the same ingredients but replace the flaxseed mixture with one egg, add 1/3 – 1/2 cup whole wheat breadcrumbs (just enough to form them into patties), and cook in an oiled skillet over medium for 4 minutes each side. Also so good! These have a little more moisture because of the small amount of oil used in the pan and the shorter cooking time, but they do have added breadcrumbs which are pretty much just used to hold it all together and don’t bring much to the table flavor-wise. When I cook them this way, I use Whole Food’s 365 brand breadcrumbs, which have just 2 ingredients: whole wheat flour and yeast. Also, when you flip them, if they come apart slightly, just use your spatula to gently re-shape them and they’ll firm up as the other side cooks.
When I use the baking method, I use a mold that I found for a few dollars at Bed Bath and Beyond, but you can definitely just form them into patties with your hands too. No fancy tools required!
Now Let’s Talk Toppings….
The patties are really good on their own, but everyone in our family likes to customize them a bit with their toppings. I always think that toppings can really take a veggie burger to the next level, and for this one, I recommend cheese (I love white cheddar on them), lettuce, tomato, avocado, red onion if you like it, and sauce (see below). It kind of kills me a little inside when the kids smother these with ketchup (seriously?!), because they have a Mexican flair and are so much better with other sauces, but at least everyone’s eating the same meal, so we’ll call it a win.
I recommend either cilantro sauce or the spicy chipotle sauce. My basic recipe for cilantro sauce is simple, creamy and flavorful – just Greek yogurt, cilantro, jalapeno, salt and optional garlic processed in a blender until smooth. It’s amazing and we use it all the time when we eat veggie burgers or all kinds of Mexican.
And the spicy chipotle sauce is so easy it’s not even a recipe! Just take sour cream and mix it together with some sauce from a can of chipotle peppers in adobo sauce. That’s it. The adobo sauce is pretty spicy, so add a little at a time and taste as you go. Another option would be to use Greek yogurt if you don’t like sour cream, but I can’t say that it will taste as good. Just saying.
Once you add some sauce, these get the best kind of messy once you start biting into them….
Although these are really good on your favorite bun, if we don’t have buns on hand, we’ll roll them up in a whole wheat tortilla or just eat the patty plain, with melted cheese and whatever toppings and sauces we want to mix up with them (ketchup anyone?!) I serve them with a cooked bag of frozen sweet potato fries (homemade is even better but time saving is key some days! Most days?!) for a healthier twist on a burger and fries.
Final notes: I recommend toasting the buns in a toaster or just sticking them into the oven for a few minutes (assuming it’s on if you baked the burgers). Also, I usually use homemade salsa for this (see the recipe in this post), because we typically have a batch in the fridge, but if I don’t, I just use a can of Rotel tomatoes + cilantro processed in the blender until it’s not chunky. If you decide to use store bought salsa, I would also puree it in the blender to avoid chunks in the burgers.
If you make these, tag me on Instagram @feed_me_greens or #feedmegreens!
Here are recipes for both methods of cooking these, in the oven or in a skillet:
These vegetarian burgers pack a ton of flavor and come together quickly once the rice has cooked. I highly recommend using the toppings for the most messy and delicious results! See the other recipe card in this post for details on how to bake these burgers.
- 1 can black beans, drained, rinsed, and patted dry
- 3/4 cup corn (I used thawed frozen) (dry thoroughly/remove moisture with paper towel)
- 1 cup cooked brown rice
- 1/2 cup salsa (see recipe notes)
- 4 Tbsp cilantro, chopped
- 1 egg
- 2 tsp onion powder
- 1 Tbsp ground cumin
- 1/2 tsp salt
- 1/3 - 1/2 cup whole wheat breadcrumbs (I like Whole Foods 365 brand)
- 1/2 cup sour cream
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce, found in the Mexican section of the grocery)
- sliced avocado
- sliced tomato
- sliced red onion
- lettuce
- cheese (white cheddar is good!)
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Add the black beans to a mixing bowl and pat dry with a paper towel. Use a fork or wooden spoon to smash the beans. (Note: they don't need to be fully smashed, maybe 60/40 smashed versus none. See the pic of the mixing bowl in my post.)
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For the corn, I use frozen corn and run hot water over it in a colander. Then I wrap a paper towel around it and squeeze the water out. Add the corn to the bowl with the beans.
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Add brown rice, salsa, cilantro, spices, and salt, and stir to combine. Mix in the egg and then the breadcrumbs. Note: Start by adding 1/3 cup breadcrumbs. At this point, it should be "moldable" into patties. If it feels too loose to form into patties, add the rest of the breadcrumbs.
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Heat a skillet over medium (I like cast iron but not necessary). Add a little bit of olive oil (1 - 2 tsp) and ensure the oil is lightly coating the bottom of the skillet. I form the burgers into patties using my hands right before I add them into the skillet. You should get 4 - 5 burgers out of this recipe, depending on the size you form.
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Cook each burger for 4 minutes per side. Note: if the burgers start to fall apart when you flip them, use the spatula to push them back together. They'll be fine as the other side cooks! If you want to add melted cheese, add it once you have flipped them. I cover the skillet with a lid to help the cheese melt if I'm using.
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Once done, add the burgers to a bun (optional) and top with lettuce, tomato, avocado, and sauce!
Regarding the salsa: I usually use homemade salsa for this, because we typically have a batch in the fridge, but if I don’t, I just use a can of Rotel tomatoes + cilantro processed in the blender until it’s not chunky. You can definitely use your favorite store bought salsa, however, I recommend pureeing it in the blender or food processor to avoid chunks in the burgers.
These vegetarian burgers pack a ton of flavor and come together quickly once the rice has cooked. I highly recommend using the toppings for the most messy and delicious results! See the other recipe card in this post for details on how to cook these burgers in a skillet.
- 1 can black beans, drained, rinsed, and patted dry
- 3/4 cup corn (I use frozen, thawed) (dry thoroughly, remove moisture with a paper towel)
- 1 cup cooked brown rice
- 1/2 cup salsa (see recipe notes)
- 4 Tbsp cilantro, chopped finely
- 2 tsp onion powder
- 1 Tbsp ground cumin (use a little less if you don't love cumin)
- 1/2 tsp salt
- 1 Tbsp ground flaxseed
- 1/2 cup sour cream
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce, found in the Mexican food aisle of the grocery)
- sliced avocado
- slices of tomato
- sliced red onion
- lettuce
- your favorite cheese (white cheddar is good here!)
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Preheat the oven to 450 degrees.
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In a small bowl or cup, mix the ground flaxseed with 3 Tbsp warm water. Set aside for 10 minutes to thicken.
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Add the black beans to a mixing bowl and pat dry with a paper towel. Use a fork or wooden spoon to smash the beans (Note: they don't need to be fully smashed, maybe 60/40 smashed versus not. See the pic of the mixing bowl in my post.)
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For the corn, I use frozen corn and run hot water over it in a colander. Then I wrap a paper towel around it and squeeze the water out. Add the corn to the bowl with the beans.
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Add brown rice, salsa, cilantro, spices, salt, and thickened flaxseed mixture, and stir to combine.
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Form into patties and place on a baking sheet sprayed with cooking spray. Bake at 450 for 20 - 25 minutes. (Using my oven, they are ready to flip after 23 minutes.) Using a spatula, carefully flip the burgers (re-shaping slightly with the spatula if needed) and continue to cook for another 5 - 8 minutes. If you are using cheese, I add it in the last minute of cooking to allow it to melt on the burgers.
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To make the sauce, mix the sour cream and adobo sauce together in a small bowl. Adjusting the amount of adobo sauce will control how spicy this ends up. Once done, add the burgers to a bun and top with lettuce, tomato, avocado, and sauce!
Regarding the salsa: I usually use homemade salsa for this, because we typically have a batch in the fridge, but if I don’t, I just use a can of Rotel tomatoes + cilantro processed in the blender until it’s not chunky. You can definitely use your favorite store bought salsa, however, I recommend pureeing it in the blender or food processor to avoid chunks in the burgers.
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