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Mains

Vegan Black Bean Burgers

February 2, 2018 by Alexandra Daum
Vegan and gluten free black bean burgers with rice for a solid, easy to handle veggie burger. Topped with a rainbow of winter vegetables including pickled onions and shredded root vegetables.
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A black bean burger on a plate with vegetable toppings.

A tasty, solid gluten free and vegan black bean burger recipe is a bit tricky to find. No longer! The trick here is to use slightly sticky short grain (brown) rice to hold everything together without eggs or strange binding ingredients, and bake the burgers instead of frying them.

If you’re like me and keep containers of cooked rice and beans in the freezer, these take no time at all to pull together. If not, you can use canned beans and use leftover rice or cook it ahead of time. The flavours in the burgers are pretty simple, but you could add some herbs or extra spices as you’d like, as long as the base stays the same. No flour, no oats, nothing. Super simple stuff.

I sandwich the burgers in these spelt buns and top them off with plenty of crunchy seasonal veggies and red cabbage salad, some sweet potato lentil hummus, and pickled onions. A rainbow in the middle of winter, all with local ingredients! You can, of course, also top with some ketchup and mustard and call it a day.

For some more great black bean recipes (cook a big pot! Freeze them for later!) try my black bean sweet potato chili, vegan black bean meatballs, or, if you’re reading this in the warmer months, a summery vegan burrito bowl.

Table of Contents hide
Ingredient Notes and Substitutions
Recipe Notes
How to Store
Expert Tips
More Burgers and Patties
Black Bean Rice Burgers with Rainbow Toppings

Ingredient Notes and Substitutions

  • Black beans: use canned or cooked, it doesn’t matter. If using canned, drain and rinse well before adding to the mixture.
  • Rice: short grain brown rice is perfect for this recipe, but other types of rice can be used in a pinch. Note that you may need extra binding ingredients (like chickpea flour( if using something like long-grain rice, which is less sticky. Don’t rinse the rice before cooking it.
  • Sunflower seeds: to add a bit of texture, and can be subbed with other seeds if preferred, or left out altogether.
  • Spices: adjust the spices to your personal preference. This is a fairly typical combination with black beans – a hint of cumin, a little spice – but you could add some fresh herbs or something like garam masala.

Recipe Notes

If your burger mixture is too soft, add a tablespoon or two of chickpea or spelt flour to thicken it. This might be due to a higher water content in the rice, for example.

Of course you can shape the patties to be the same size as your buns, just adjust the cooking time accordingly.

While you can take the extra time to cook the onion and garlic before adding, it’s an unnecessary step as the burgers are baked for half an hour. If you want to boost the onion flavour more, try adding some caramelised onions to the mix.

How to Store

Storage: if you know that the baked burgers will be too much for you, I recommend storing the unbaked mixture in a sealed container in the refrigerator for up to three days and baking when needed. The cooked burgers tend to dry out a bit when stored.

Freezing: shape the mixture into patties and freeze on a parchment-lined tray until solid, then transfer to an airtight container and freeze for up to a month. Bake from frozen, adding a few minutes extra onto the cooking time.

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Expert Tips

  • Use day old rice: this is perfect, and great if you’re looking to use up some leftovers. Day old rice is a little dryer than fresh, so you get good solid burgers.
  • Don’t over-bake: keep an eye on the burgers close to the end of the baking time – if you cook them for too long they’ll become dry.
  • No food processor, no problem: while it’s harder to make these without a food processor, you can do it by hand. Simply chop the onion and garlic very finely, then mix in the other ingredients with your hands, squeezing to crush about half of the beans, until the mixture holds together well.

More Burgers and Patties

Chickpea Sweet Potato Burgers
Vegan Cauliflower Burgers (Bombay Burgers)
Lentil and Greens Patties
Quinoa and Greens Patties

If you make these Black Bean Burgers or any other vegetarian mains on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.

Yield: 6

Black Bean Rice Burgers with Rainbow Toppings

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
4.80 from 5 votes

Ingredients

Metric – American
  • 1 small yellow onion ~60 grams
  • 3 cloves garlic
  • 300 grams cooked black beans
  • 200 grams cooked short-grain brown rice
  • 40 grams raw sunflower seeds
  • 2 tablespoons olive oil
  • 1 tablespoons apple cider vinegar
  • 1 teaspoon sea salt
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon pepper
  • ½ teaspoon cayenne pepper to taste
  • ½ teaspoon maple syrup or honey

Toppings:

  • Sweet potato lentil hummus
  • Dijon mustard
  • Cabbage salad or very thinly sliced red cabbage
  • Shredded carrots
  • Shredded beets
  • Rucola or another winter green
  • Pickled onions

Instructions

  • Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper.
  • Place the onion and garlic into the bowl of a food processor fitted with the blade attachment. Blend until finely chopped. Add the beans, rice, seeds, olive oil, vinegar, spices, and maple syrup. Pulse until a thick mixture with some texture forms. It should be slightly sticky and hold together very easily.
    1 small yellow onion, 3 cloves garlic, 300 grams cooked black beans, 200 grams cooked short-grain brown rice, 40 grams raw sunflower seeds, 2 tablespoons olive oil, 1 tablespoons apple cider vinegar, 1 teaspoon sea salt, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon maple syrup or honey
  • Form large balls, about 1/3 cup each, and flatten them into large patties about 2 cm thick and 10 cm wide. Place them onto the prepared baking sheet and bake for 30-35* minutes, or until the outside is golden and slightly crispy.
  • Serve immediately with buns and plenty of toppings.
    Sweet potato lentil hummus, Dijon mustard, Cabbage salad, Shredded carrots, Rucola or another winter green, Pickled onions

Notes

* Keep an eye on the burgers close to the end of the baking time – if you cook them for too long they’ll become dry.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1 Calories: 208kcal Carbohydrates: 26g Protein: 7g Fat: 9g Saturated Fat: 1g Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Sodium: 400mg Potassium: 333mg Fiber: 6g Sugar: 3g Vitamin A: 164IU Vitamin C: 4mg Calcium: 39mg Iron: 2mg

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Main Course, Mains, Pantry Recipes
Cuisine: American
Diet Gluten Free, Vegan, Vegetarian
Print

More Mains:

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Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

Previous Post: « Vegan Cream Scones with Bergamot
Next Post: Beetroot Soup with Lentils »

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Comments

  1. Amanda says

    January 17, 2023 at 8:10 pm

    5 stars
    Finally found a winning patty that my teen boy will devour, regardless of the meatless content. Smells great while cooking ! I use soaked and cooked spiced black beans that I make in the Instapot.
    17 years a vegetarian, these are Super yummy thanks for sharing!

    Reply
  2. Eithne says

    June 14, 2019 at 12:11 pm

    This looks like a great recipe. I love that it is metric – makes a pleasant change. Can they be made in advance – day before for example – and then cooked. Also, can they be frozen with uncooked or cooked.

    Reply
    • Alexandra | Occasionally Eggs says

      June 14, 2019 at 1:12 pm

      Hi Eithne! I make these often ahead of time and put the mixture in a sealed container in the fridge for a day or two before cooking. If freezing, I recommend forming them into patties and freezing on a parchment-lined tray before placing in a sealed container. Then bake from frozen. When cooked, it is possible to freeze them, but they tend to be a little dry after thawing. Hope that helps!

      Reply
      • Eithne says

        June 14, 2019 at 4:15 pm

        Thank you. Making them right now!

        Reply
  3. Ruby says

    February 6, 2018 at 8:54 am

    I love this recipe! I am always looking for a good foolproof black bean burger to make and these ingredients sound perrrfect. I also can so relate with the photography- it's such a process of trial and error and discovery! Your photos are truly beautiful, though!

    Reply
  4. Aysegul Sanford says

    February 5, 2018 at 1:43 pm

    This is such a stunning burger Alexandra. I am hungry looking at it.

    Reply
  5. Heidi | The Simple Green says

    February 3, 2018 at 4:15 am

    5 stars
    I just finished making these and they all disappeared into various tummies, lol. Thanks for a great recipe 🙂 xo

    Reply
  6. Jessica Hoffman says

    February 3, 2018 at 4:03 am

    This burger looks so good and I love the addition of sunflower seeds!

    Reply

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