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!

  • Servings: 5
  • Difficulty: easy
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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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