Black Bean Rice Burgers Recipe
Black Bean Rice Burgers Recipe photo by Taste of Home

Black Bean Rice Burgers Recipe

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A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1 small onion, finely chopped
  • 1 egg, lightly beaten
  • 2 tablespoons plus 1/4 cup salsa, divided
  • 1/4 cup reduced-fat sour cream
  • 4 lettuce leaves
  • 4 slices reduced-fat cheddar cheese (1 ounce each)
  • 4 hamburger buns, split

Nutritional Facts

1 burger equals 405 calories, 11 g fat (6 g saturated fat), 78 mg cholesterol, 816 mg sodium, 53 g carbohydrate, 7 g fiber, 20 g protein. Diabetic Exchanges: 3 starch, 1 lean meat 1 vegetable 1 fat.


  1. In a large bowl, mash beans with a fork. Add the rice, onion, egg and 2 tablespoons salsa; mix well. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Flatten to 1/2-in. thickness. Cook over medium heat for 4-5 minutes on each side or until firm and browned.
  2. In a small bowl, combine sour cream and remaining salsa. Place a lettuce leaf, burger, sour cream mixture and slice of cheese on bun. Yield: 4 servings.
Originally published as Black Bean Rice Burgers in Taste of Home June/July 2003, p10

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 18, 2015

"Loved these but made many tweaks to the recipe. Used leftover spaghetti sauce for tomato flavoring. Had 2 cups of brown rice and used it all. Cracked in 2 eggs. I still used taco spices from a packet, about 1/4 of it. I chopped up some fresh mushrooms and then used a mixer to syn it all, then dropped into 12 large blobs onto parchment paper, ha. Baked them at 350 degrees for 15 mins then I flipped them and pressed them flat for another 10 minutes. They stayed firm and they tasted delicious and now I have leftovers. Hurray."

Reviewed Nov. 27, 2013

"These are very tasty but like others have said they fall apart easily. Next time I will try adding an additional egg, omit the salsa, and add some bread crumbs. I will bake a bit longer than I did my first time. Also, I will make smaller patties. I made the mistake of making 4 patties since the recipe states it serves 4. Both my husband and I liked them better than some of the other veggie burgers we've tried."

Reviewed Sep. 26, 2012

"This is my daughter's go-to recipe when she has guests. They are always surprised that it is a meat-less burger."

Reviewed Jun. 6, 2011

"I'm going to try this recipe tonight using quinoa instead of brown rice, and probably baking them after browning as per reviewer Sharan's tip. I'll report back after my husband gets home from work. :)"

Reviewed May. 16, 2009

"These were absolutely delicious! If there's a problem with the burgers being soft, make sure that you're not using instant brown rice and that all of the liquid is absorbed before using. In fact, use a bit less water that is called for when preparing it. I'm sure that this will help you out a great deal. Also, the baking idea is a good one. It does help firm them up."

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