This Black Bean Veggie Burger from The Buddhist Chef looks AH!mazing-ly simple to make, double delish, and supes nutrish. Finally! I’ve found a veggie burger that I can actually make. I’m a mom and business owner. So, fast meal prep is my best friend. My girls and I are about 85-90% vegetarian. I’ve been avoiding soy and looking for healthier, easily accessible ingredients to help keep some variety and high nutritional value in our everyday meals. This recipe fits the bill in every way. Let’s hope it turns out as perfect as the video. Fingers crossed. 🙂
Recipe from website.
This recipe capture that unique hamburger texture, which is greatly lacking in so very many mushy veggie burgers. And it is so easy to make. This is the Veggie Burger Recipe You’ve Been Waiting For!
1 small onion, chopped
1 cup brown rice
1 cup breadcrumbs
2 cups cooked or canned black beans
1 tbsp chili powder
1 tsp salt
1 tsp cumin
2 tbsp ketchup
2tbsp vegetable oil
1 Preheat oven to 350°F (176°C)
2 in a food processor, pulse onion, cooked rice, breadcrumbs, black beans, chili powder, salt, cumin and ketchup and mix until well combined (about 15 Seconds).
3 Divide mixture into 4 portions and form into patties.
4 Place the patties on an oiled baking sheet.
5 Bake 12 minutes, turn over the patties and continue cooking for 10 minutes adding oil if necessary.
6 Serve on buns and garnish with tomatoes, lettuce and condiments of your choice.
7 * In a medium saucepan with a tight-fitting lid, combine 1/2 cup (110g) rice, 1 cup (250 mL) water, and 1⁄4 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 30 minutes or until all the water is absorbed (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes.