Hearty Brown Rice and Black Bean Burgers

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IMG_4976I recently did a post on how you need to accept that you need a grocery list as the first step to meal planning.  In that post I did a theme for each night of the week to help get the ideas flowing for potential dinners.  For Monday I did “Meatless Monday”–there was also Taco Tuesday, Wacky Wednesday, Throwback Thursday and Fishy Friday.  We have done meatless Mondays many times, but not due to the global movement that has become Meatless Monday, but more because it’s nice to take a break from the regular “meat and potatoes” and it’s fun to say!  But now that I know more about the whys behind Meatless Monday, I’m all for it!

So for today’s meatless Monday, I made brown rice and black bean burgers.  I used this recipe from the EverydayVeggie.com site as inspiration and to help me with my rice to bean ratio.  If making it again, I would amp up the spice and salt just a bit, but overall they were excellent.  They were a big hit with my husband and my nine year old.  My five year old was intrigued enough to take it, but they proclaimed that it looked disgusting and it was making him miserable (word for word).  And since he was a late talker, I will take that level of articulation any day–he also has my flair for the dramatic!

Here is a photo of them right before dinner, I should have snapped a shot of one stacked up–but we were hungry!  We ate them on toasted gluten free rolls with lettuce, tomato, onion and a variety of condiments.  You could easily make these with any combination of veggies that you have.  I used carrot, onion and yellow pepper because it was in my crisper.IMG_4981

Hearty Brown Rice and Black Bean Burgers


  • 2 cups Black Beans (drained)
  • 1 1/2 cup Brown Rice (cooked)
  • 1/2 Onion (chopped)
  • 1/2 Pepper of choice (chopped)
  • 2 teaspoons Garlic (minced)
  • 3 tablespoons Coconut Oil (divided)
  • 1 teaspoon Cumin
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt
  • 1/4 cup Carrots (shredded)


Step 1
You need 1 1/2 cups of cooked brown rice, so if you don't have any left over, you can make the rice per the directions. One half cup of rice will make the amount of rice needed.
Step 2
In a large skillet, melt 1 1/2 tablespoons of coconut oil (or your oil of choice) and once heated, add your onion, pepper, garlic and shredded carrots. Saute until tender. You can use any combination of veggies that you have, i.e. zucchini, spinach, green pepper, etc.
Step 3
Add the spices and salt to the saute mixture and then add the beans. Once the beans are warmed up, transfer the entire mixture to a food processor and process until the beans are sticky. While the bean mixture was out of the pan, I deglazed the hot pan with a splash of stock to get off all of the crispy goodness out of the bottom of the pan. You could use a bit of water as well. This also adds a bit more moisture to the mixture.
Step 4
Return the bean mixture to the pan and add the brown rice. Heat on medium low until the mixture is warmed through. Then set it aside to cool off a bit so that you can form it into patties.
Step 5
Divide the mixture into 8 portions and create the patties. Either clean out the skillet that you were using, or in a new skillet, melt the remaining coconut oil over medium high heat. Once sizzling, place the patties into the skillet and brown for 3 minutes on both sides.
Step 6
Enjoy the patties just like you would a burger. We had toasted gluten free rolls with lettuce, tomato, onion and condiments--varied by person.


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