Please make this recipe, its incredibly delicious. Thats all I can say. I was going to make this recipe and freeze half of it, but we’ve eaten it all. The brown rice in this burger is filling and adds great, chewy texture. The black beans are luscious and creamy. And taco seasoning in the patties takes this to a whole new level of yumminess. Pair the burgers with my chilled sweet corn and roasted poblano salsa and you will be in heaven. Make this NOW!!
Also check out Alanna’s black bean burger recipe, and this southwestern brown rice and black bean burger recipe on feed the moose.
To roast poblanos, place them over an open flame. Keep turning till they are charred all over.
Keep roasted poblano wrapped in foil for about 5 minutes. Then using a paper towel, wipe off the charred skin. Roasting poblanos gives them great flavor which is wonderful in this roasted poblano sweet corn salsa.
Serving suggestions for vegan southwestern black bean and brown rice burger patties:
Serve with your choice of chipotle mayonnaise, avocado slices, sour cream, ketchup, barbeque sauce, tomato slices, red onion, pickled jalapeno, lettuce, lime wedges, roasted poblano and sweet corn salsa ( recipe below)
- as a southwestern veggie burger with toasted burger buns
- as a sandwich with bread slices
- as a tortilla wrap
- in pita bread pockets
- my favorite – in a salad with shredded lettuce, carrots, roasted poblano and sweet corn salsa (recipe below) and my cumin vinaigrette recipe
- lettuce wraps- serve burger patties and salsa with large, un-cut pieces of iceburg lettuce
I like RiceSelect brand’s Royal Blend brown and red rice for this recipe. Its nutty, chewy, and just perfect.
Vegan Southwestern Black Bean and Brown Rice Veggie Burger Patties Recipe
makes 8 patties
1/2 cup brown rice, uncooked. I recommend RiceSelect Royal Blend brown & red rice
One 15 oz can black beans
sauté
1/2 tablespoon olive oil
1 small onion, diced
1 small red (or green) bell pepper, diced
2 cloves garlic, minced
1 tablespoon store bought taco seasoning (substitute with 1/2 tablespoon cumin powder + 1/2 tablespoon paprika or red chile powder)
salt
to cook the patties
1 tablespoon corn starch
6 tablespoons olive oil
In a large pot, bring plenty of water to boil. Generously salt the water. Add brown rice and cook uncovered till the rice is done, about 20 minutes. Rice should be cooked through, but still chewy and not mushy. When done, drain the rice, run some cold water over it to stop the cooking. Make sure the rice is drained very well before using. Spread it on a kitchen towel to absorb moisture if needed.
Drain the canned black beans. Again, make sure it is drained very well.
While the brown rice is cooking, work on the satueeting. Heat a large non-stick skillet with the oil. Add onion and red pepper. Cook till onions are soft. Add garlic, stir for about 30 seconds. Add taco seasoning and drained black beans. Stir on high heat for about a minute. Turn off heat. Add salt (remember store bought taco seasoning already has some salt).
Using a potato masher or fork, mash the black bean mixture. Mash roughly, so that some black bean pieces remain. Add cooked, drained brown rice. Using a spatula, mix everything together. Taste and adjust salt and taco seasoning.
When the black bean brown rice mixture is cool enough to handle, divide it into 8 equal portions. Dust your hands with corn starch and make 8 balls. Flatten the balls down to shape into burgers. Dust a little corn starch on the patties; not too much, just a sprinkle. (You can freeze the patties at this point in a single layer in air tight containers).
Heat about 1 tablespoon oil in a non-stick skillet. Place 2 burger patties on the skillet. Cook for 1-2 minutes on medium-high heat on each side. Remove when a crispy golden crust forms on both sides. Add more oil to the skillet and fry up 2 more patties at a time. Repeat till all patties are cooked.
Roasted Poblano and Sweet Corn Salsa Recipe
enough to serve with about 4 burgers
1 poblano pepper (substitute with bottled roasted red pepper or sauteed jalapenos or canned New Mexican green chile)
1 can drained sweet corn
1 cup chopped tomatoes
zest of 1/2 a lime, optional
2 tablespoons lime juice (juice of about 1 large lime)
1-2 tablespoon chopped cilantro
salt and pepper
Roast the poblano pepper over an open flame either on your stove or an out door grill. Char the pepper on all sides. Then wrap it in foil and let it sit for about 5 minutes. When the pepper is cool enough to handle, open the foil and peel off the charred poblano skin. Wipe off any remaining charred skin with a paper towel. Remove the seeds inside. Dice the roasted poblano.
Mix together the roasted poblano and all other ingredients. Refrigerate till ready to serve.
I’m certainly making this. A and I love burgers and the kind of veggie/vegan burgers that we find in stores is miserable.
We’ve tried several versions too and find brown rice seems to be the best option. We ourselves haven’t tried it before, but would love to! Great pic of the roasting poblano, Sala!
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Yum. You can never have too many homemade veggie burger recipes. This looks like a great one!
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Sala,
I was looking for veggie burger recipe. This one looks good. I need to try.
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Very innovative and healthy recipe, love this combo and your clicks are amazing. Thanks for visiting, hope to see you again..
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beautiful recipe …looks healthy n tasty too ..must try it
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Hi thanks for visiting my blog and giving a nice comment. you too have a nice blog.you r welcome to my blog any time to give ur valuable comments.
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Tasty recipe….looks too gud!
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Oh that looks super! Will make it and soon.
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This looks so delicious. Lunch now please! I love your photography! I hope you will submit this (and more) to http://www.FindingVegan.com
~Kathy
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Carving for those delicious patties right now…. wonderful presentation…….
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I love love love veggie burgers and was scouting around for a good recipe. This is looks so easy. Thanks for the inspiration!
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this may very well be the perfect vegetarian meal. well done!
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That burger looks amazing! You should submit the recipe to the Recipe4Living Juiciest Burger Contest here!
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Love my veggie burgers hearty and the salsa looks to be a perfect accompaniment.
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I have the final 4 patties frying up in the skillet right now. The scent is heavenly! The little pieces I’ve been nibbling on are delicious. Wondering if I could add some cremini mushrooms to it, too, without the patties falling apart?
And let me tell you, the cornstarch on the hands is IMPERATIVE to not ending up with a patty attached to your fingers.
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Sala @ Veggie Belly Reply:
August 8th, 2010 at 7:29 pm
Tiffany, enjoy the patties! Yes, I think you could add some chopped crimini. If you want to cook the mushrooms first, do it on high heat, so that they dont realease any liquid.
Yes, the cornstarch helps a lot!
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Tiffany Reply:
August 8th, 2010 at 7:52 pm
Then that will be an addition for the next time. These are fabulous!
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JNStevens Reply:
October 8th, 2012 at 3:58 pm
FANTASTIC!
I made these with cremini mushrooms thanks to this comment- AMAZING!
I am already excited for the next time these are in my meal rotation =)
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I’m so behind on your wonderful posts. This looks so delicious!
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Hi Sala,
Just want to let you know that I made the burgers, and they’re delicious. I just used some leftover, ordinary brown basmati rice and substituted some ground cayenne and paprika, oregano, and cumin for the taco powder, but followed the recipe other than that. It’s somehow light and fluffy! Crispy on the outside–I used plenty of cornstarch.
Thanks for the warning about draining the beans! Definitely sticky even so.
Wonderful–thanks! So easy too. Had mine with slices of tomato, avocado, and corn on the cob–yum.
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Sala I am going to link this to my burger post and your portobello one too . I thought I saw something in your blog, but could not remember.
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I just made these. Haven’t even tasted them yet! But they were very simple to make and look delicious. The one thing I found was that I had to add some raw egg as a binder. They weren’t sticking together without it!
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Excellent recipe! I just made it tonight and was very happy with the results. I did not try the salsa but it sounds great too! The only problem I had was that the burger did not hold together at all, that is probably because I did not follow the directions perfectly. Instead of making fresh rice I used leftovers, I didn’t use any corn starch, and my veggie mixture was still pretty soggy from sauteeing them in water. So next time I might try and follow your instructions better but nonetheless an amazingly tasty burger!
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wow…i made this and my entire family liked it…. thanks for the great recipe
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These burgers looks so good, I’m trying to be healthier and am going to make them tomorrow. I would like to know if the can of black beans are rinsed and drained or just drained. You don’t mention rinsing, but sometimes the liquid is kinda thick. Just want to get it right. Thanks so much for the recipe.
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Sala @ Veggie Belly Reply:
April 13th, 2014 at 9:37 pm
Yes, you should drain the beans.
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Forgot one more thing, what about using a foreman grill, cook both sides at once for about 2 minutes? Has anyone tried that?
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Sala @ Veggie Belly Reply:
April 13th, 2014 at 9:37 pm
I haven’t tried grilling it
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These sound great but they do not stick together!! I added bread crumbs to make the patty and hoping for the best once I cook them
disappointed
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