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  • Writer's pictureCheryl Ferguson

Smoky Black Bean and Brown Rice Veggie Burgers

There are so many great veggie burgers on the market right now, but there is something comforting about making your own, knowing exactly what is in the burger, and being able to look for the taste of each ingredient as you take each delicious bite! It's also a big money saver! Commercially processed veggie burgers can be up to $4 each, and this recipe makes 10 veggie patties that freeze very well...and can be made for much less than $4 each!

This recipe comes from vegan recipe superstar Angela Liddon, from the book "Oh She Glows - For Dinner". This is a great book with fabulous ideas for delicious, accessible vegan meals!


1/3 cup uncooked short grain brown rice

1 1/2 Tbsp extra virgin olive oil

1 1/2 diced sweet onion (about 1 medium onion)

3 Tbsp minced garlic

2 cups chopped cremini mushrooms (recipe calls for almond-sized pieces)

1 1/4 tsp sea salt

3/4 cup packed fresh cilantro (I leave this out by preference)

1/3 cup raw pepitas (I used sunflower seeds)

2 Tbsp tomato paste

1 1/2 tsp smoked paprika

1/8 tsp chipotle chili powder

1 can black beans, rinsed and drained (14 oz can)

1 cup panko bread crumbs

2 Tbsp gluten free oat flour

OSG House burger sauce:

6 Tbsp ketchup

6 Tbsp vegan mayo

1 Tbsp Dijon mustard

2-3 garlic cloves, minced

6 Tbsp finely chopped dill pickles


Prepare the brown rice. Preheat the oven to 350 degrees. Line a baking tray with parchment paper.

Prep all ingredients: Rinse the beans, chop the onions, chop the mushrooms, measure out the panko crumbs.

In a large frying pan, heat the oil (medium heat) and add onion and garlic; saute until the onion is softened (about 4 min).

Add mushrooms and a little salt, and then cook over medium-high heat for 6-7 minutes. (Saute until the liquid from the mushrooms is cooked off).

Put the cilantro and pepitas (or sunflower seeds) in a food processor, and add the cooked mushroom mix. Pulse in the food processor until coarsely chopped (20-25 times). Be careful not to overdo it - it can get mushy quickly!

Add the tomato paste, salt, smoked paprika, chipotle powder (only 1/8 tsp at first - it packs a punch! You can always add more if you like later), beans and cooked rice. Pulse 10 times until just combined.

Transfer to a bowl and add the panko crumbs and oat flour. At this point, you can add more salt and/or chipotle powder to taste.

Mix together and allow to set for a couple of minutes.

Form into patties (1/3 cup per patty) and place on the parchment paper-covered baking sheet. Yield: about 10 patties.

Bake for 23-25 minutes, until golden brown. I also tried barbequing half of mine, which added a nice flavour, but made them slightly more dry. Still delicious though!

For the "OSG Sauce", simply measure out all the ingredients...

...and stir.

For plating, add any toppings you like and the OSG sauce! I kept it simple with tomato, onion, lettuce and the OSG sauce. The pickles in the sauce provide a nice bite, so I didn't add more pickles, other than the pickle "fan" on the side.

Simplicity rating: ⭐⭐⭐⭐ This is fairly basic, especially if you have some pre-made rice hanging around waiting to be used. The food processor makes everything come together really easily. Also, ending up with 10 patties at the end stocks your freezer for many meals to come!

Vegan rating: ⭐⭐⭐⭐⭐ This is delicious! I really appreciate a nut-free veggie burger, as it makes the texture more authentic. The one change I would make is to change the smoked paprika for regular next time, as I found the smoky taste quite prominent. I'm sure those that love a "smoky" burger would love it though!

Carnivore rating: ⭐⭐⭐⭐ "Good for a veggie burger. I still prefer meat though."

Kid rating: ⭐⭐⭐⭐

Hope you enjoy it as much as we did!

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