Rice Bean Burgers

Recipe Information

Total Time: 

20 minutes



Leftover beans and rice are the basis for Hilah Johnson’s easy veggie burgers.


  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1/2 cup sunflower seeds
  • 1/2 cup cooked brown rice
  • 1/2 cup quick oats
  • 1 teaspoons red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 2 tablespoons whole wheat flour
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 cup red onion, minced
  • 1/2 cup grated sweet potato
  • 1/2 cup breadcrumbs
  • 1-2 tablespoons vegetable oil, for cooking


  1. Place the beans into a medium-sized bowl. Using a potato masher or large spoon, mash beans to a coarse paste.
  2. Add the remaining ingredients (except the bread crumbs and oil) and mix well. If mixture is dry, add a little more water until mixture binds together.
  3. Shape the sticky bean mixture it into four large patties. Coat both sides of the patties in the bread crumbs and set aside.
  4. Heat the oil in a non-stick skillet over medium-high heat, and fry patties 1-2 minutes on each side until very crisp and brown.

Serving Suggestion

Serve on whole wheat buns with your favorite burger fixings. Try chutney or salsa as a topping.

Nutritional Information

316 Calories, 13 g. fat, 0 mg. cholesterol, 326 mg. sodium, 40 g. carbohydrate, 7 g. fiber, 12 g. protein