The Best Veggie Burger
Say goodbye to bland, crumbly store-bought patties! This Hearty Vegetarian Black Bean Burger recipe is a game-changer, proving that a meat-free burger can be just as satisfying, flavorful, and robust as its traditional counterpart. Crafted from a wholesome blend of pantry staples, these burgers are the real deal, perfectly textured, beautifully seasoned, and absolutely delicious.What makes this recipe stand out is its incredible texture. By combining protein-rich black beans with fluffy rice, we create a patty that holds together beautifully and doesn't turn to mush. Each bite offers a satisfying crispness on the outside, giving way to a tender, savory interior bursting with the aromatic flavors of onion, garlic, and a hint of smoky cumin and warm seven spices. It’s a burger that you’ll look forward to sinking your teeth into.Serve these delicious burgers hot off the grill or out of the oven, nestled in a soft bun with your favorite toppings like lettuce, tomato, and onion. A dollop of creamy sauce, like a homemade garlic mayo, takes it over the top. Get ready to impress vegetarians and meat-eaters alike with a burger that tastes this good!
Ingredients
Equipment
Instructions
Cook the Rice:
- In a small saucepan, heat 1 tbsp of oil over medium heat. Add the washed and drained rice, and stir for a minute or two to toast it lightly.1 Tbsp oil, ½ Cup Long White Rice
- Season with a pinch of salt, then add the hot water. Bring the water to a full boil, then immediately reduce the heat to a low simmer, cover the pot with a lid, and cook for 15-20 minutes (or according to package directions) until the water is absorbed and the rice is tender.Pinch of salt, 1 Cup Hot Water
- Transfer the cooked rice to a large bowl or baking sheet and let it cool completely before using. This is crucial for a non-mushy patty.
Prepare the Burger Mixture:
- In the bowl of a food processor, add the onion, garlic, and green pepper. Pulse until the vegetables are finely chopped, but not puréed.1 Medium Onion, 4-6 Garlic Cloves, 1 Medium Green Bell Pepper
- Season with salt, seven spices, cumin, white pepper and any other optional seasonings.½ Tsp Salt, ½ Tsp Seven spices, ½ Tsp Ground Cumin, ¼ Tsp White Pepper, 1 Tsp Hot sauce, 1 Tsp Chili powder
- Add the sliced mushrooms and shredded cheese and pulse a few times to combine.100 G Fresh sliced mushrooms, ¾ Cup Shredded Mozzarella cheese
- Add the rinsed and drained black beans to the mixture and pulse just a few times until the beans are broken up but still have some texture.400 G about 14 oz Canned Black Beans, rinsed and drained
- Add the cooled rice, eggs, and 1 cup of breadcrumbs.1 Cup Dry Breadcrumbs, 2 Eggs
- Pulse all ingredients together until well combined.
- Transfer this mixture to a large bowl.
- Check Consistency: The mixture should be sticky but hold together when you press it. If it feels too wet, add more breadcrumbs, one tablespoon at a time, until the mixture is firm enough to shape into patties.
Shape and Bake the Burgers:
- Preheat Oven: Heat your oven to 375°F (190°C).
- Prepare for Shaping: Lightly drizzle a plate with a little oil to dip your hands in. This will prevent the mixture from sticking and make shaping much easier.1-2 Tbsp Oil
- Form Patties: Take a desired amount of the mixture and shape it into a firm, round patty about 1/2-inch thick. Place the patties on a baking tray.
- Bake the patties for 20 minutes, flipping them gently halfway through (at about 10 minutes) to ensure even cooking and browning on both sides.
- Add Cheese (Optional): If using, remove the burgers from the oven, place a slice of mozzarella cheese on top of each patty, and return to the oven for a few minutes until the cheese is melted and bubbly.Mozzarella cheese slices
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