5-Star Rice & Black Bean Burger Recipe

Real talk: We’ve never met a black bean burger we’ve liked. In our experience, they tend to be bland and dry. So, so dry.

We want to like them because we know black beans are really good for us-they’re loaded with fiber, protein, zinc and iron. And lord knows life would be easier if we liked them since the vegetarian option at every wedding and event is a black bean burger.

But as it turns out, there is a secret ingredient that helps do away with the cardboard-y texture of black bean burgers: Rice. By mixing brown rice with mashed black beans, we were able to keep the burgers much more moist (we know, it’s an awful word, but it’s the only way to describe these burgers!). And adding breadcrumbs, corn and salsa certainly ups the flavor ante.

Plus, by adding all of these tasty ingredients to our black bean burger recipe, we also gave it a nutritional boost. Rice and beans together are a complete protein.

Of course, feel free to sub in any of your favorite burger toppings. The more, the merrier!

Ingredients:

• 1, 15 oz. can low sodium black beans, rinsed and drained
• 1 cup brown rice, cooked
• 1/2 cup cooked corn
• 1 egg, lightly beaten
• 1 cup breadcrumbs
• 1/4 cup salsa
• 6 slices reduced fat cheddar cheese
• 6 whole wheat burger buns
• 6 lettuce leaves
• 1 Roma tomato, sliced
• 1/2 cup guacamole
• Optional: Bean sprouts, red onion, ketchup, pickles

Directions:

1. Preheat the oven to 350 degrees.

2. In a medium sized mixing bowl, mash the beans.

3. Stir in rice, egg, breadcrumbs, corn, breadcrumbs and salsa.

4. Spray a baking sheet with cooking spray. Divide burger mixture into six patties and place on baking sheet then cook for 15 minutes, flipping halfway through. Note: Cooking times may vary; burgers are done when a toothpick inserted in the center comes out clean.

5. When burgers are done cooking, add slice of cheese to each, and leave in oven until melted.

6. Remove and add to burger bun with lettuce, tomato, guacamole and toppings of choice.