Truth be told, I do love a good veggie burger. Sautéed peppers, onions and garlic are mixed with spices, smashed black beans and cooked brown rice. This southwest black bean and rice veggie burger is absolutely delicious and satisfying!

Southwest Black Bean + Rice Veggie Burger l SimplyScratch.com

Truth be told, I do love a good veggie burger.

In fact, I sometimes keep those Morning Star veggie burgers in my freezer and quite often make one into a quesadilla for breakfast in the morning. With that being said, I wanted to save me a little dough, make my own and uh-duh, share them with you!

But don’t think for a second you need to eat these with the buns. I actually prefer these burgers open-faced or even without the bun… it sort of complicates things. I really could happily eat this burger bun-less, piled high with all the fixings and never miss the bun, like at all. But my family likes their burger patties in between buns. So I obliged.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com ingredients

To Make These Southwest Black Bean and Rice Veggie Burgers You Will Need: 

  • yellow onion
  • green bell pepper
  • red bell pepper
  • 2 cloves of fresh garlic, minced
  • cooked black beans
  • cooked brown rice
  • olive oil
  • olive oil spray
  • sweet corn
  • kosher salt
  • cumin
  • chili powder
  • cayenne pepper
  • breadcrumbs
  • egg – lightly beaten

Southwest Black Bean Veggie Burgers www.SimplyScratch.com chopped onion

Start by dicing up 1 small to medium onion, keeping it on the small side, so you have about 3/4 cup.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com diced peppers

Then dice up a 1/4 cup of both green and red pepper.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com minced garlic

And mince up 2 cloves of fresh garlic.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com Peppers and Onions

Throw the onion and peppers into a 10-inch skillet with a teaspoon of olive oil.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com saute

Sautee the veggies until soft and the onions are translucent.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com add black beans

Meanwhile, drain and rinse 1 (15 ounce can) black beans and add them to a large bowl.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com reserve a quarter cup

If you want the burgers flecked with black beans then just reserve about a quarter cup.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com smash

Then mash those up.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com mashed

Until they’re as smooth as they’re going to get.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com brown rice

Earlier in the day I cooked up some brown rice in my rice cooker. A rice cooker is a total life saver. Especially for those that are like me and cannot make rice to save my life. And if you have some leftover brown rice, that works wonderfully too!

Southwest Black Bean Veggie Burgers www.SimplyScratch.com add in the brown rice

You’ll need 1-1/2 cups cooked brown rice. I gently press the rice into the measuring cup so those are semi-packed measures.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com once soft add garlic

Once the veggies are soft and the onions are translucent, I added in the minced fresh garlic. Cook for a minute until the garlic is fragrant.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com add corn and black beans

Add in the 3/4 cup of thawed sweet corn and the 1/4 cup of the reserved black beans.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com cayenne, chili powder and cumin

Season with a 1-1/4 teaspoon of kosher salt, 1/2 teaspoon of chili powder, 1 teaspoon of cumin and a pinch or two of cayenne pepper. Or you can use 2 teaspoons of my homemade southwest seasoning.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com stir and scoot off to cool

Stir that all together and scoot the pan off of the burner to cool for a few minutes.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com add in the peppers, onions and garlic

Once the pepper and onion mixture has cooled a bit, add it into the bowl with the beans and brown rice.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com bread crumbs

Add in the 1/3 cup of bread crumbs.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com combine

Then just give it a quick stir to combine, break up any clumps of beans as you go.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com egg collage

Beat one egg and add that into the mixture.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com combined

Stir to incorporate the egg.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com patties

Form the mixture into 8 equal sized burger patties. I won’t lie, it’s messy. Try to form them into tight patties the best you can so they will stay formed when you flip them.

Southwest Black Bean Veggie Burgers lightly oil griddle

I like to use a griddle or a skillet, I’m not quite sure how these would hold up on an actual grill or grill pan. So I play it safe and use my trusty old griddle. Spray with olive oil spray or add a teaspoon or so and use a spatula to spread the oil around so it’s lightly coated.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com griddle time

Add the patties and cook for 6-8 minutes a side.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com press gently

I use my spatula and gently press the patties.

Southwest Black Bean Veggie Burgers www.SimplyScratch.com flip and repeat

Flip ever-so-carefully once a nice, golden crust forms on the bottom. Continue to cook for another 6-8 minutes.

toppings collage

Then just prep the toppings you want for your burgers.

Southwest Black Bean + Rice Veggie Burger l SimplyScratch.com

All that’s left to do is top them with more veggies and devour!

These healthy veggie burgers are where it’s at. I love the spices and the bites of sweet corn and black beans. So SO good! My picky husband even gave me a thumbs up. Which says A LOT!

Southwest Black Bean + Rice Veggie Burger l SimplyScratch.com

As you can see I like mine with red onion, slice fresh tomato, avocado and a few fresh cilantro leaves.

However these would be excellent with pretty much any combo you want or none at all. They are definitely good in between two toasty tortillas and lots of gooey cheese. But hey, that’s just me. Don’t be like me. Be healthier than me.

I packed the rest away in the freezer and plan on having those breakfast quesadillas over the next few weeks… if I can hide them from the rest of my family (wish me luck).

Southwest Black Bean + Rice Veggie Burger l SimplyScratch.com

Enjoy! And if you give this Southwest Black Bean Veggie Burger recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Southwest Black Bean + Rice Veggie Burger l SimplyScratch.com

Southwest Black Bean + Rice Veggie Burgers
Yield: 8 burgers

Southwest Black Bean + Rice Veggie Burgers

Sautéed peppers, onions and garlic are mixed with spices, smashed black beans and cooked brown rice. This southwest black bean and rice veggie burger is absolutely delicious and satisfying!

Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 9 minutes
Total Time 45 minutes

Ingredients

FOR THE BURGERS:

  • 1 teaspoon of olive oil
  • 1 small yellow onion, diced small (about 3/4 cup)
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper
  • 2 cloves of fresh garlic, minced
  • 1 (15 ounce) can (or about 1-1/2 cups soaked and cooked) black beans, rinsed and
  • 1-1/2 cups (lightly packed) cooked brown rice
  • 3/4 cup fresh or frozen (thawed if frozen) sweet corn
  • 1-1/4 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 or 2 pinches of cayenne pepper
  • 1/3 cup breadcrumbs
  • 1 whole Egg, lightly beaten
  • olive oil spray, for griddle
  • 8 whole wheat hamburger buns

OPTIONAL BURGER TOPPINGS:

  • tomato slices
  • avocado slices
  • red onion slices
  • torn lettuce
  • cilantro
  • salsa

Instructions

  1. In a 10-inch skillet add in the tablespoon of olive oil.
  2. Sauté the onions and peppers over medium low heat until they are soft and the onions are translucent. Add in the minced fresh garlic and cook for one minute.
  3. Add in the 3/4 cup of thawed (or fresh) sweet corn kernels and the 1/4 cup of reserved black beans. Season with salt, chili powder, cumin and cayenne pepper. Stir and remove off of the heat to cool slightly.
  4. Into a large bowl add the remaining black beans. Smash the black beans until mostly smooth and add in the cup and a half of cooked brown rice.
  5. Add in the cooled peppers and onion mixture, the third cup of bread crumbs and stir to combine. Add in the beaten egg and stir once more to combine.
  6. Form into 8 patties, forming them well so they hold together when cooking.
  7. Heat a griddle to 375° or a skillet over medium heat. Lightly coat with more olive oil. Once hot, place the veggie patties (I worked in batches of four} and cook for 6-8 minutes a side. Flip {ever-so-carefully so you don't break the burgers) once a golden crust forms on the bottom and repeat for 6-8 more minutes.
  8. Serve on or off a bun with as many toppings as you desire.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 281Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 1455mgCarbohydrates: 47gFiber: 6gSugar: 8gProtein: 11g

The estimated nutritional value is for the burger and bun and DOES NOT include any toppings. All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.