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  • Prep-time: / Cook Time:
  • Yields 6 burgers

This Mexican burger is inspired by Jeff Novick’s veggie burger line. It’s a delicious, kid-friendly, and healthy alternative to greasy beef burgers. Use your favorite salsa or you could also replace salsa with ketchup. If you enjoy the hotness, feel free to add a little bit of hot sauce. For a better hold, prepare the patties the day before and store in your refrigerator over night.

Ingredients

  • 1 cup cooked brown rice
  • 1 15-ounce can black beans
  • ½ onion, diced
  • ¼ cup corn
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ¼ teaspoon chili powder
  • ¼ cup cornmeal
  • 2 tablespoons salsa

Instructions

  1. To cook the brown rice, bring ½ cup of rice and 1 cup of water to a boil in a pot. Once boiling, reduce heat to simmer. Once water is absorbed, taste rice to see if fully cooked. If not, add a little more water and let simmer until it’s ready. Boil beans until soft or drain canned beans. Pour beans in a medium size bowl and mash them with your hands, potato masher, or fork.
  2. Preheat oven to 350º F. Lay a piece of parchment paper on sheet pan.
  3. Sweat the onion in a sauté pan. Sweat means the moisture comes from the veggies so no oil is needed. Just remember to keep a lid on the pan. If the onions do start to stick, add a little bit of water. When onions become translucent add corn and spices. Cook for a few more minutes.
  4. Add cornmeal, salsa, veggies, and rice to bean bowl. Mix everything together so there is an even consistency. Feel free to do this with your hands. Then form mixture into patties. A good thickness is about ½ inch and I like to make mine around 3 inches in diameter.
  5. Place patties onto parchment paper and bake for 15 minutes at 350ºF. Flip the patties and bake for another 15 minutes. Serve between two leaves of romaine lettuce with tomato, onion, ketchup, and mustard. Or try putting the burger on a bed of fresh spinach instead of the bun…delicious!
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Comments (11)

(4.4 from 10 votes)
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Tif6 months ago
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Turned out really well. Held together perfectly and the whole family (kids included) thought they tasted great. Upped the amount of chili power 1 tablespoon bc we like more spice.

Suzy Navarrete6 months ago
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Yum. That looks so good.

Heather Allison10 months ago
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Easy and so delicious. I used an organic quick cook brown rice and quinoa packet and it worked out fine.

Diana Lopez12 months ago
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Can i substitute corn meal with bread crumbs?

Viljami3 months ago
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I used a drop of olive oil, to saute the onions and for cooking the patty, and added salt. The best veggie patty closest to WFPBD I’ve eaten 🙂 Short grain brown rice held it together well.

Deborah12 months ago
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Quite good. A bit dried out. Do you think I baked them too long? I would make them again.

Clare1 year ago
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I don’t eat onions. Would you suggest cooking the cornmeal and spices in a bit of veg broth or should I just do them straight on the dry griddle?

Any suggestions?

Nessie1 year ago
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Can polenta be used instead of cornmeal?

Nic1 year ago
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All fell apart. I think it’s time to go back to the drawing board with this recipe.

Blaine Stephens1 year ago
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Looked questionable at first, but this is the best black bean burger I have ever had.

Donna L.1 year ago
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Made just like the recipe but added chopped green peppers and they were good!

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Katie Mae

Chef Katie Mae is the founder of The Culinary Gym, an online hub for learning, practicing, and mastering whole-food, plant-based cuisine. Since 2011, she has been teaching at TrueNorth Health Center and Dr. McDougall’s residential health programs. Witnessing patients radically transform their health inspired her to create an in-depth culinary curriculum to help people embrace a whole-food, plant-based diet at home. With a master’s degree in nutrition from Bastyr University and a personal passion for flavor science, Mae teaches how to prepare food that’s both health-promoting and mouthwatering. Find her on Instagram and Facebook.

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