Black Bean Rice Burgers with Rainbow Toppings |

Black Bean Rice Burgers with Rainbow Toppings

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.

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 large burgers


  • 1 small yellow onion ~60 grams
  • 3 cloves garlic
  • 300 grams / 1 1/2 cups cooked black beans
  • 200 grams / 3/4 cup cooked short-grain brown rice
  • 40 grams / 1/4 cup 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 to taste
  • 1/2 teaspoon maple syrup or honey


  • Sweet potato lentil hummus
  • Dijon mustard
  • Finely sliced red cabbage or cabbage salad
  • Shredded carrots and beets
  • Rucola or another winter green
  • Pickled onions see notes


  1. Preheat the oven to 190C / 375F and line a baking sheet with parchment paper.
  2. 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.
  3. 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.


• If, for some reason, your burger mixture is too soft, add a tablespoon or two of chickpea or spelt flour to thicken it.
• Of course you can shape the patties to be the same width as your buns, just adjust the cooking time accordingly.
• I make these all the time without buns, too, and just make them a little smaller and more rounded, like falafel. They make great bean balls for pasta, too.
• To make pickled onions, slice a red onion very finely and place it into a jar with a pinch of salt and the juice of a lemon. Shake to distribute the lemon juice and leave the jar to sit for at least two hours, or until the onions are pink throughout, shaking occasionally.
• Here's the sweet potato lentil hummus recipe,  and this is the cabbage salad.
* 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.