Salsa Veggie Burgers

Burgers without all the beef guilt. This is a great variation to the old American classic. These are very flavorful and will definitely be a crowd favorite!

[recipe servings=5 time=50 Minutes difficulty=easy]


1 15-oz Can Black Beans, Rinsed and Drained

1 Cup Cooked Brown Rice

½ Cup Quick Oats

½ White Onion, Diced

1 Teaspoon Ground Cumin

½ Teaspoon Red Pepper Flakes, to Taste

½ Teaspoon Kosher Salt, to Taste

1 Small Tomato, Roughly Chopped

½ Cup Corn Kernels, Fresh or Frozen

¼ Cup Cilantro, Roughly Chopped, Plus More,
for Serving

¼ Cup Bread Crumbs for Dredging

2 Tablespoons Olive Oil, for Cooking

Hamburger Buns, for Serving

Lettuce, Tomatoes, and Lime, for Serving



  1. In a food
    processor, pulse together beans, brown rice, oats, onion, cumin, pepper
    flakes, and salt a few times, being careful not to over-process. Mix with
    a rubber spatula as necessary to ensure everything is well combined. Add
    the tomato and corn and pulse until just combined.
  2. Form the
    mixture into 5 patties, arrange on a baking sheet or plate, and chill in
    the fridge for at least 30 minutes.
  3. Place the
    breadcrumbs on a plate and dredge each side of the burgers, gently
    pressing down to coat.
  4. Preheat a
    skillet with 1 tablespoon olive oil over medium heat. When the oil is hot,
    gently place the burgers (as many as will fit comfortably in your skillet)
    and cook, undisturbed, until golden, 4 minutes. Add another tablespoon of
    oil, flip, and cook for 4 minutes on the other side.



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