I have two different veggie burger recipes and found that mixing them into one created the ULTIMATE veggie bean burger. My meat-and-potatoes firefighter husband LOVES these and says he could eat them every week!

Recipe Summary

prep:
25 mins
cook:
16 mins
total:
41 mins
Servings:
6
Yield:
6 patties
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.

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  • Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.

  • Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.

  • Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.

  • Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.

Cook's Note:

To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.

Nutrition Facts

317 calories; protein 18.2g 36% DV; carbohydrates 49.4g 16% DV; fat 5.8g 9% DV; cholesterol 71mg 24% DV; sodium 1703.9mg 68% DV. Full Nutrition
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Reviews (144)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/01/2009
Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac lettuce and salsa. I'll definitely make again. These were totally Tex-Mex so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil oregano thyme sundried tomatoes grated parm) Asian (soy ginger broccoli) Mediterranean (chickpeas olives garlic oregano feta) etc. Read More
(234)

Most helpful critical review

Rating: 3 stars
05/06/2009
It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search. Read More
(28)
181 Ratings
  • 5 star values: 89
  • 4 star values: 60
  • 3 star values: 20
  • 2 star values: 5
  • 1 star values: 7
Rating: 4 stars
06/01/2009
Great veg burger! The veggie-bean-spice flavors melded quite nicely. Alterations: I substituted corn for mushrooms and didn't use mozzarella or as much bread crumbs. My burgs needed to cook for a bit longer than was recommended. Served them on wheat buns with guac lettuce and salsa. I'll definitely make again. These were totally Tex-Mex so I might try to change ingredients and toppings to make different "themed" veggie burgs: Italian (basil oregano thyme sundried tomatoes grated parm) Asian (soy ginger broccoli) Mediterranean (chickpeas olives garlic oregano feta) etc. Read More
(234)
Rating: 5 stars
03/24/2009
I have not tried this but have heard it is a good sub for eggs as a binder in recipes like meatloaf so I'm sure it would work here for these burgers as a sub for those that are lacto-vegetarian The Recipe: Flaxseed Egg-Substitute 1/2 cup flaxseed 1 1/2 cup water Directions: Grind flaxseed to a fine powder in an electric coffee grinder. Mix flaxseed and water in blender and blend on high for 2 minutes. Chill for 1 hour to set up. It can be used now but it has a more egg-like consistency if allowed to chill. Keep refrigerated up to 3 days. Using the Flaxseed Mixture: 1/4 cup of flax mixture = 1 Egg 1 cup of flax mixture = 4 Eggs Read More
(227)
Rating: 4 stars
03/30/2009
I substitute flaxseed and water all the time for eggs. One egg is equal to one tbsp ground flaxseed plus 3 tbsp water. Works great - but gives a slightly nuttier flavour than eggs. Read More
(206)
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Rating: 5 stars
04/14/2009
These were really delicious! I baked them and they looked beautiful. I had to add about twice the amount of bread crumbs but followed everything else exactly and then when cooked topped them with mashed avocado tomato and American cheese and they were great:-). Very filling too! Read More
(114)
Rating: 5 stars
03/29/2011
This is one of the BEST burger recipes I have made!! I read a lot of the reviews before I made these and noted that a lot of people said they did not hold together well. I did not want to add a lot more bread crumbs like many people had to do because that meant more calories and I am on a diet so this is what I came up with and it worked great. For starters I sauteed the peppers onions and mushrooms in a little olive oil then added them to the beans. Secondly I found that instead of putting everything in a food processor mash the beans by hand so you get a courser mix not mush. Lastly I formed them into patties and put them in the refrigerator for a few hours before cooking. The result was a veggie patty that held together great. I did cut down on the cumin and chili pepper as others suggested as well. All in all it is a great recipe!! Read More
(92)
Rating: 5 stars
05/01/2009
My family loved these burgers! I made 8 small patties from the recipe. I cooked them all and then froze 4 of them for later. I just reheated them in the oven at 425 for 6 min on each side. They we great! I didn't use the hot sauce but followed all the other ingredients exactly. You definitely need to top them off with lots of fresh veggies.( lettuce onion tom....ect)I will be making a huge batch to freeze for sports nights when I need to have a fast healthy meal. Thank you for the great recipe! To make the patties I lined a small container with saran wrap and then pushed the filling in and made them as big as I wanted. Then I just dropped them onto the pan. It works great. Read More
(86)
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Rating: 5 stars
04/13/2009
This is so delicious! I made it for a backyard get together and even the "meat loving men" loved them! They are so yummy especially if you top them with avocado. Read More
(30)
Rating: 3 stars
05/06/2009
It was just ok. Tasted mostly the chili powder. When i think of veggie burgers i imagine a "meatier" texture kinda like the morning star brand veggie burger. This should be called a black bean burger. It was edible but nothing i would make again. Will continue my search. Read More
(28)
Rating: 4 stars
07/01/2009
I also added grilled veggies and onions. My aluminum caught fire but didn't harm anything. Found it nessacary to spray canola oil on spatula to flip them.Also used cayenne instead of chili powder and added fresh cilantro. Read More
(25)
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