I’m a big, BIG veggie burger fan. It’s such a fun way to get plants! I don’t think I really have a favorite, but I do have a go-to recipe that I make the most often. This is it! These red beans & rice plant-based burger patties are so easy to make—and tasty, nourishing, and versatile. They look pretty darn close to the “real thing,” too.
How To Make These Plant-Based Burgers
Pulse everything together in a food processor except the avocado or sunflower oil. That’s it. Really simple! But remember to make the short-grain brown rice in advance, like the day before. I prefer using short-grain rice here since it’s stickier than long-grain rice when cooked–which helps to make these veggie burgers “stick” together.
Other than the brown rice, these patties include kidney beans, extra-virgin olive oil, sweet potato puree (you can use a canned version), chickpea flour, ground chia seeds, lime juice, nutritional yeast, and seasonings—sea salt, cumin, chipotle chili power, and black pepper. You can adjust seasonings as you like—or add others if you wish, like onion powder, paprika, or Cajun seasoning. The seasoning amounts I list for the recipe result in a flavorful, yet mild tasting burger, which lets you easily add on to it without going overboard on spice.
Then to make the red beans & rice plant-based burger patties, I like to pack a 3/4-cup dry measuring cup with the mixture and tap it out onto a silicone mat-lined baking sheet. You can use 1/2 cup + 1/4 cup dry measuring cups, too. Spread these mounds out with a flexible spatula to form patties. Then using a culinary brush, lightly brush with the avocado or sunflower oil and roast until fully cooked through and crisp. That’ll take about 40 minutes. While roasting, you can prepare the rest of the meal, clean, or do whatever you wish … maybe dance like no one’s watching!
How to Serve These Plant-Based Burgers
You can serve these vegan patties however you want. Here I made them two ways. One is with vegan mayo, grilled zucchini, tomato, avocado, and fresh basil. The other is with chipotle vegan mayo, plant-based cheese, tomatoes, and guacamole. They’re also scrumptious served all-American-style—ketchup, mustard, plant-based cheese, lettuce, tomato, and red onion. Do try these veggie burger patties in new ways for culinary intrigue, like with Middle Eastern flair stuffed in a whole grain pita with extra-thinly sliced cucumber, tomato, a pickled veggie (or pickles), microgreens (or parsley or mint leaves) and a lemony tahini sauce.
Roast the plant-based patties in advance and chill. Then, when it’s cookout time, lightly brush both sides of the patties with avocado oil and grill until heated through and grill marks form. Easy peasy!
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I’m a big, BIG veggie burger fan. It’s such a fun way to get plants! I don’t think I really have a favorite, but I do have a go-to recipe that I make the most often. This is it! These red beans & rice plant-based burger patties are so easy to make—and tasty, nourishing, and versatile. They look pretty darn close to the “real thing,” too
1 (15-ounce) can no-salt-added red kidney or aduki beans, well drained, do not rinse
1/2 teaspoon ground cumin, or to taste (I like spice so I use a bit more!)
1/4 teaspoon chipotle chili powder, or to taste (I use a bit more of this, too!)
Freshly ground black pepper, to taste
1 tablespoon avocado or sunflower oil
Preheat the oven to 400°
Add all ingredients except the avocado or sunflower oil to a food processor and pulse until well combined, yet still plenty of texture.
Silicone mat– or unbleached parchment paper-lined baking sheet, form the mixture into 4 patties, about 3/4 cup each and about 4 1/2- to 5-inch diameter. Using a culinary brush, lightly brush just the top of each with the avocado or sunflower oil.
Roast in the oven until crisped and fully cooked through, about 40 minutes, no flipping required. Serve in buns with toppings as desired.