Black-Bean Burger

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Black-Bean Burger Recipe

Allow about 40 minutes extra to prepare the grains if you are making this recipe from start to finish in one day.

Course: Main Course

Cuisine: Plant Based

Main Ingredient: Vegetables

Serves: 2 Scale Update


  • 14 cup brown rice rinsed & drained (≈3⁄4 cup cooked)
  • 12 cup frozen corn
  • 14 onion chopped (≈1⁄4 cup)
  • 14 green capsicum or red, chopped (≈1⁄4 cup)
  • 1 34 teaspoons chilli powder
  • 12 cup gluten-free rolled oats
  • 2 tablespoons fresh coriander chopped, plus more for serving
  • 1 tablespoon fresh lime juice plus more for serving
  • sea salt
  • freshly ground black pepper
  • 12 avocado
  • 2 sandwich buns wholemeal
  • 14 tomato (optional), sliced


  1. Preheat the oven to 200 C. Line a baking sheet.
  3. Bring rice and 1/2 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork.
  5. Sauté corn, onions, capsicum, jalapenos (if using), and 1 1/2 teaspoons of chilli powder in a pan over medium heat, stirring occasionally, for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to the pan. (Vegetables will not be completely tender.)
  6. Using a fork, mash drained beans and cooked rice in a large bow until nearly smooth. Add cooked vegetables, oats, coriander, and lime juice. Season with salt and pepper. Mix well, then taste and adjust seasoning.
  7. Form burger mixture into patties.
  9. Bake patties on prepared baking sheet until lightly browned and heated through, about 10 minutes.
  10. Meanwhile, toast buns.
  12. Mash avocado in a bowl with remaining chilli powder. Serve burgers on toasted buns, with patties topped with mashed avocado and tomatoes, if desired. Serve with an additional squeeze of lime , green salad leaves or chopped coriander, if you’d like.
  13. Store any leftover burgers in an airtight container in the refrigerator for up to 3 days.

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