Black Bean Rice Burgers with Rainbow Toppings

Close up of two black bean burgers on buns with various burger toppings.

Black Bean Rice Burgers with Rainbow Toppings

Easy baked gluten-free and vegan black bean burgers are made with brown rice, flax seed, and plenty of black beans for a flavourful, solid, easy-to-handle veggie burger.

Course Main Course, Mains, Pantry Recipes

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings patties

Calories 169kcal

Author Alexandra Daum

Ingredients

2 tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
1 tablespoon tomato paste
300 grams (1 ½ cups) cooked or canned black beans drained and rinsed
200 grams (¾ cup) cooked rice preferably day-old
1 bunch parsley finely chopped
1 tablespoon ground flax seed
1 tablespoon apple cider vinegar
1 teaspoon sea salt to taste
½ teaspoon sweet paprika
½ teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon black pepper
¼ teaspoon hot pepper flakes to taste

Instructions

Heat the oil in a frying pan over low-medium heat. Once hot, add the onion and garlic. Cook for 8 to 10 minutes, stirring occasionally, reducing the heat if it starts to brown too much or stick. Stir the tomato paste and cook for another minute.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper then lightly oil with a little extra olive oil. Set aside.
2 tablespoons olive oil, 1 medium onion, 3 cloves garlic, 1 tablespoon tomato paste
Add the cooked onion mixture to a large mixing bowl with the beans, rice, parsley, flax, vinegar, salt, paprika and smoked paprika, cumin, pepper, and hot pepper. Mix well to combine.
300 grams (1 ½ cups) cooked or canned black beans, 200 grams (¾ cup) cooked rice, 1 bunch parsley, 1 tablespoon ground flax seed, 1 tablespoon apple cider vinegar, 1 teaspoon sea salt, ½ teaspoon sweet paprika, ½ teaspoon cumin, ½ teaspoon black pepper, ¼ teaspoon hot pepper flakes, ½ teaspoon smoked paprika
Take ⅓ of the mixture out of the bowl and puree in a food processor, then return to the bowl. Alternatively, mix with an immersion blender or mash with a potato masher until the mixture holds well and is about one-third pureed.
Form six burgers. Form balls from the burger mixture, about ⅓ cup each, and flatten into patties about 1.5cm (¾ in.) thick. If it's sticking, rinse your hands and don't dry before continuing. Place the burgers onto the prepared baking sheet and bake for 25 to 30 minutes, carefully flipping at the halfway mark.
Cool five minutes on the baking sheet before serving with buns and desired toppings.

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.

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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