These burgers are inspired by one of my favorite black bean burgers from Café Gratitude in California. When I ate this meal, I sat there enjoyed myself, took notes and knew I had to recreate at home. My rendition uses 4 main ingredients with a few spices and is so simple to make. The best part is, one batch makes about 6 patties so you can have leftovers for the week or freeze to enjoy at a later time. These burgers are completely vegan, gluten-free, nut-free and made using whole real-food ingredients leaving you with just the good plant stuff.
Ingredients
1 cup uncooked forbidden rice
1-15 oz can black beans-drained not rinsed
3 tbsp extra-virgin olive oil
2 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
½ tsp chili powder
Directions
1. Preheat oven to 400 degrees
2. Cook rise according to directions on package. Set aside to cool
3. Add black beans, tomato paste, oil & spices to food processor and pulse until evenly combined
4. Put mixture in large bowl and fold in rice with a spatula until fully combined
5. Cool mixture in fridge for 30 minutes. Line a baking sheet with parchment paper
6. Form into patties, each about 4” in diameter (there should be enough mixture to form about 6 patties)
7. Bake patties for 10-12 minutes each side
8. Let cool for a few minutes before serving
I love to enjoy these on either a sprouted Ezekiel bun or on cooked Portobello mushrooms as buns with “the works” (melted vegan cheddar, onion, pickles, lettuce & ketchup). you can even make a little “special sauce” with equal parts vegan mayo and ketchup. I’d say “I hope”, but I KNOW you’ll enjoy these!
