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Black Bean Rice Burgers Recipe

Black Bean Rice Burgers Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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.

Reviews for Black Bean Rice Burgers

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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. :)"

MY REVIEW
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."

MY REVIEW
Reviewed Aug. 3, 2008

"After baking at 350d. F for approx. 35 min, they were firm enough for me to not fall apart so easily, and reminded me more of real burgers. I added 1 tbsp. finely chopped chipolte pepper (in sauce), and a few shakes of granulated garlic. Nice and spicy. Next time I will reduce the amount of salsa and add more garlic.

HTH
Shelley"

MY REVIEW
Reviewed Aug. 3, 2008

"I am having the same problem as Sharan, with the burgers falling apart. I am going to try browning and baking them at 350 d. F. until they are firm. Even after browning them for 4 min/side, they are still "soft". Will post back my results!

Shelley"

MY REVIEW
Reviewed Aug. 3, 2008

"I tried this recipe the other night, it was very good and easy to make, the sauce was very good. The only problem I had was that they fell apart. I thought maybe I had put too much rice in it, but when my daughter made them they did the same thing for her. Maybe if the patties were smaller it would help any suggestions?

Sharan"

MY REVIEW
Reviewed Jul. 26, 2008

"I'm going to try this...sounds delicious. I'm also going to switch the egg for egg white. Also, if you want your nonstick pans to last...never use cooking spray on them. It will eventually damage your pans."

MY REVIEW
Reviewed Jul. 25, 2008

"With the price of meat getting so high, I'm always looking for receipes that use meat substitutes. This one sounds very good. I will try it!

Phyllis"

MY REVIEW
Reviewed Jul. 25, 2008

"Since I have been diagnosed with food allergies, I have been searching for new recipes. This sounds like it might work for me (minus the salsa, and the bun. Katie R"

MY REVIEW
Reviewed Jul. 25, 2008

"Wow! This just sounds great. I'm going to try this for super tonight ."

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Wine Pairings

Medium-Bodied Red Wine

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