Easiest Black Bean Burgers

It’s the weekend! Just about. Lately, life’s perpetual motion and constantly compounding list of to-dos makes the lines between work week and weekend less distinguishable. I need a ritual or two to reset mentally and freshen up my outlook for less focus on productivity and more fun. And one of the easiest places to do this is in the kitchen.

What better way to put weekend vibes out there than pizza and burger nights? That’s the back-to-back duo we’re going with this week, and just thinking about it is already making today feel a little big more relaxed. Relaxation isn’t the first thing that comes to mind with homemade veggie burgers, though. Often, they’re fairly finicky when it comes to prepping ingredients—unless your patties are pure portabello. There’s a good chance they are, I guess, because mmmmmmushrooms. But if you have a Very Important Person at home who is exceptionally particular about mushroom consumption like I do, or you’re just in more of a black bean burger mood, this recipe is for you.

This mouthwatering black bean and brown rice burger is made from just a few simple ingredients: canned or cooked black beans, cooked brown rice, and salsa. I include one slice of whole grain bread for added bulk (I like to use the day old Sunflower wheat from our local Bavarian Bakery), but you can swap in a slice of gluten-free bread or leave it out if you like. If I have fresh salsa on hand, or time to make it, I use that. If not, I have no qualms about going with jarred (because, weekend vibes, even if it’s a Wednesday).

These easy burgers are a great way to use up leftover cooked rice, if that’s ever an thing in your household. Having that on hand is probably the more time-consuming part of the prep, and it’s not even really all that active. Feel free to throw other addends of choice into the food processor—a handful of walnuts, some flaxmeal, garlic powder and other spices. Feel free not to as well. The results are not meaty, but they’re hearty. They’re not juicy—but who really longs for juicy bean/veggie burgers, anyway? In fact, let’s avoid thoughts of “bean juice” while cooking, eating, or in general, lest we lose our appetites. And after all, while there are a few typical burger qualities that these are not, they nail the most important, being altogether tasty and satisfying, especially loaded up with all your favorite toppings. Have a wonderful weekend! xo

Simple and satisfying!

Print

With ImageWithout Image

Easiest Vegan Black Bean Burgers

Yield: 4

Author: Wendy McMillan

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

• 1 15-ounce can black beans, drained and rinsed
• 1 1/2 cups cooked brown rice
• 1/2 cup salsa
• 1 slice wholegrain bread
• Favorite toppings and buns, to serve

Instructions

1. Preheat the oven to 400 F. Place all ingredients in a food processor and pulse or blend on low to form a moldable mixture.
2. Shape the mixture into 4 patties and place on a baking sheet lined with parchment paper.
3. Bake for 30 minutes, using a spatula to flip halfway through.
4. Serve on buns with all your favorite toppings!

Nutrition Facts

Calories

232.09

Fat

1.55 g

Sat. Fat

0.21 g

Carbs

45.24 g

Fiber

9.52 g

Net carbs

35.72 g

Sugar

2.33 g

Protein

9.95 g

Sodium

696.84 mg

Cholesterol

0 mg