Bean + Rice Burgers

I really love a good veggie burger, but I don’t always love what they are filled with. After making quinoa kale, sweet potato cakes a few times and loving the recipe,  I decided to modify that recipe into a bean and rice burger.

Makes 12 burgers


1 1/2 cups cooked wild and brown rice (or brown rice, white rice, or quinoa)

2 tablespoons ground flax  + 6 tablespoons water

1 1/2 cups cooked orca beans (or black beans)

1/2 cup oat flour, brown rice flour or almond meal

1 cup grated sweet potato

1/4 cup sunflower seeds or pumpkin seeds (optional) 

2 tablespoons finely diced onion or scallions

1 clove garlic, minced

1 tablespoon tahini

1-2 Tablespoons dried herbs

1 1/2 teaspoons cider vinegar (or red wine vinegar, balsamic etc)

1/8-1/4 teaspoon fine grain sea salt, or to taste

3 tablespoons gluten-free all-purpose flour or your favorite GF four (or regular all-purpose flour for a non-GF version)


  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Mix the ground flax and water in a small bowl and set aside for 5 minutes or so to thicken.
  3. Combine all ingredients together in a large bowl, including the flax mixture. Stir well until the mixture comes together.
  4. Shape mixture into patties with wet hands. Pack tightly so they hold together. Place on baking sheet.
  5. Bake for 15 minutes, then carefully flip patties, and bake for another 10-15 minutes until browned and firm.



One Comment Add yours

  1. Julie says:

    Definitely excited to try this one!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s