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black bean veggie burger

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 5 patties


  • 3/4 cup brown rice (cooked)
  • 2 cups mushrooms (finely chopped) roughly 6 oz
  • 1/2 red onion (finely chopped)
  • 2 cloves garlic
  • 1 cup oat flour
  • 1 cup black beans (roughly half of a 15oz can)
  • 3 tbsp BBQ sauce
  • 3 tbsp nutritional yeast
  • 2 tsp psyllium husks
  • salt and pepper to taste
  • 2 tsp oil to sauté veg in


  • Begin by preparing your rice. I used 1/2 cup of rice and 1 3/4 cup of water (which made just over the 3/4 cup of rice you need for this recipe). Bring to a boil and then simmer for 15 minutes. Read your rice instructions as they may differ than the package I worked from.
  • Preheat your oven to 375ºF. While your rice is simmering, chop your mushrooms and onion very finely. Heat 1 tsp of oil in a pan over medium heat. Once warmed, add the onion and mushrooms and sauté until golden brown (roughly 10 minutes). Add the minced garlic near the end to brown up.
  • Once the rice is cooked, set it aside.
  • Add the mushrooms, onion, garlic, black beans, oat flour, bbq sauce, nutritional yeast, psyllium husks and rice to a food processor. Pulse until somewhat smooth. You still want a little bit of texture left, but I made sure to process mine until the mushroom pieces were no longer (as my husband dislikes mushrooms unless they are basically a puree). Add salt and pepper to taste.
  • The batter should stick together quite well. Lining a baking sheet with parchment paper, measure the mixture into 6 patties (about 1/3 cup or 100g per patty).
  • Shape the patties, thicker is better than thin. As seen in the pictures, I kept my patties quite thick (after previously testing a thinner version) and found the texture and flavour to be better with a thick patty.
  • Lightly oil both sides of the patties. Pop in the oven for 12 minutes, then flip for 10 more minutes.
  • Let cool for a few minutes then dress your burger! I found vegan mayo, ketchup, pickles, romaine, avocado, and tomato to be pretty dreamy. And the Picky Husband had the same minus the tomato cause that’s how he rolls.
  • These patties store nicely in the fridge for a few days. And then just reheat the patties in a 300ºF oven for ten minutes. If you want to freeze them I would suggest still baking them before freezing. Then when you are ready to enjoy, take them out to thaw and reheat in the oven.