- Prep-time: / Ready In:
- Makes 7 to 8 palm-size burgers
- Serving size: 1 burger
- Print/save recipe
An expanded version of the basic plant burger recipe, this burger has been specifically hailed as a huge hit with families transitioning to plant-based eating. Try serving with sliced tomatoes, sweet onions, ketchup, mustard, barbecue sauce, and pickles or relish!
Ingredients
Base
- 1 (15-ounce) can pinto beans, rinsed and drained (about 1 ½ cups)
- 1 cup cooked short-grain brown rice
Vegetables/Nuts
- ½ cup grated carrot
- ½ cup chopped onion
- ½ cup chopped mushrooms
- ¼ cup chopped walnuts
Binder
- 1 cup quick-cooking oatmeal or bread crumbs
Seasonings
- 1 clove garlic, crushed, or ½ teaspoon garlic powder
- 1 tablespoon vegetarian Worcestershire sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon chopped fresh dill, or 1 teaspoon dried
- 2 teaspoons smoked paprika
- ¼ teaspoon liquid smoke
Moistener
- 2–3 tablespoons ketchup or barbecue sauce
Crisp Coating
- ¼ cup cornmeal or garbanzo flour (more as needed)
Instructions
- Lightly pulse the beans in a food processor, leaving some chunks for texture, or partially mash them with a potato masher. Place the beans into a large bowl, along with the rice.
- Finely chop the raw vegetables. I use my food processor, first cutting the vegetables into 1-inch pieces and then pulsing until finely chopped. Add the vegetables and nuts to the bowl with the beans and rice.
- Add the binder and seasonings to the bowl, and knead to make the mixture workable for forming burgers. Add the moistener, 1 tablespoon at a time, if the burgers don’t hold together well. Chill for an hour or more, if time allows.
- Form the mixture into palm-size patties about ⅜-inch thick.
- Place the cornmeal or chickpea flour coating on a plate. Gently coat both sides of each burger, one at a time. Roll the edges against a flat surface to make a round shape with flat sides, and pat the coating onto the sides as well. This adds a nice crispy surface and helps the burgers keep their shape.
- Cook the burgers in a nonstick pan over medium heat for 5 minutes, then turn and cook the other side for 4 to 5 minutes more. You can also bake the burgers on a baking sheet at 350°F for about 20 minutes.
- Serve on buns or alone with your favorite condiments. Expect a savory, soft texture and a thin, crisp crust.
Notes:
Rice: Short-grain brown rice has a stickiness that holds the burgers together; substituting long-grain rice or another grain may result in a burger that falls apart more easily. For a more savory flavor, cook the rice in vegetable broth instead of water.
Nuts: While the nuts add texture and flavor, you can eliminate them to reduce fat content.
Nutritional Information:
Per serving (1 burger): 182 calories, 31 g carbohydrates, 8.3 g protein, 3.5 g total fat, 0.5 g saturated fat, 0 g cholesterol, 68 mg sodium, 7.4 g fiber, 2.3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (4)
(5 from 2 votes)The picture looks amazing, but it also shows obvious quinoa in the burger. Is there another recipe for this? Thanks!
Hi Kurt, Yes, this is the correct recipe. I think it's just short grain rice, which can look a bit like quinoa.
Okk
I love this burger. Perfect with or without a bun. The flavors are perfect for summer!