Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A meaty veggie burger that actually keeps its shape.


Recipe Summary

1 hr 36 mins
10 mins
2 hrs 1 min
15 mins
8 patties


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.

  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.

  • Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

Cook's Note:

The patty texture should be slightly softer than Play-Doh(R). Add a bit of water or bread crumbs to adjust the texture as needed.

Nutrition Facts

281 calories; protein 17.6g; carbohydrates 44.8g; fat 3.5g; sodium 257.4mg. Full Nutrition