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Kidney Bean and Black Thai Rice Burgers


"A meaty veggie burger that actually keeps its shape."
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2 h 1 m servings 281 cals
Original recipe yields 8 servings (8 patties)

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  • Prep

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  1. 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.
  2. 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.
  3. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  4. 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.
  5. 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®. Add a bit of water or bread crumbs to adjust the texture as needed.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 281 calories; 3.5 g fat; 44.8 g carbohydrates; 17.6 g protein; 0 mg cholesterol; 257 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Wonderful burger... I wasnt able to find sticky black rice so I used black japonica and cooked it with more water to see if I could get it a little "sticky" I liked the addition of the vital w...