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Southwest Black Bean + Rice Veggie Burgers

Print Recipe
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!
Course Mains & Entrees
Cuisine Tex Mex
Keyword black beans, brown rice, burgers, chili powder, Cumin, green bell pepper, red bell pepper, sweet corn, vegetarian
Prep Time 20 minutes
Cook Time 16 minutes
Additional Time 9 minutes
Total Time 45 minutes
Servings 8 burgers
Calories 212
Author Laurie McNamara

Equipment

Ingredients

FOR THE BURGERS:

  • 1 teaspoon 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 garlic minced
  • 1 (15 ounce) can black beans rinsed and drained
  • 1½ cups lightly packed cooked brown rice
  • 3/4 cup fresh or frozen thawed if frozen sweet corn
  • 1¼ teaspoon kosher salt
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 pinch cayenne pepper
  • 1/3 cup breadcrumbs
  • 1 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

  • In a 10-inch skillet add in the tablespoon of olive oil.
  • 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.
  • 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.
  • 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.
  • 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.
  • Form into 8 patties, forming them well so they hold together when cooking.
  • 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.
  • Serve on or off a bun with as many toppings as you desire.

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 37g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 614mg | Potassium: 190mg | Fiber: 3g | Sugar: 4g | Vitamin A: 276IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg