[Disclosure: “I received a gift card to purchase the rice used in the development of the recipe in this post. By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.”]
Lately I’ve been HUNGRY. Long days make a girl want to eat eat eat until the cows come home. Actually what keeps happening is I won’t think I’m hungry until I actually sit down and start eating. Then once I’ve finished a normal amount of food my body goes, “omg. i’m starving. keep feeding me plz.” and so I oblige and munch the night away.
So on nights like those nights – after a long work day or maybe a day I went on a run (which hasn’t been in a while but whatevs), I want something to fill me up for more than 10 minutes, which isn’t always an easy task. I tend to be a nibbler and grazer as apposed to what biology refers to as a “bulk eater” but every so often I just need a burger, ya feel me? And since I don’t eat meat and/or dairy, the word “burger” has a slightly different meaning than it may to another human being.
To me, burger means a (meatless) hearty, spicy, nourishing and satisfying tasty savory thing that tastes good with hot sauce and ketchup. Those are my only requirements. Other than that I’m pretty open to many different types of veggie burgers. I grew up eating lots of frozen veggie burgers and always loved them for taste and convenience reasons, and recently, I’ve been more and more curious about experimenting with making my own.
I think one of the keys to a good veggie burger is the addition of some grains of goodness. And y’all know by now that black rice is one of my FAVORITE grains of all times. I love Black Rice Salads, like the Rainbow Black Rice Salad and this Autumn Black Rice Salad, as well as in pudding, so today, I decided to put it in a burger.
Black rice is not only full of protein and fiber, it is naturally gluten free, convenient, and has been shown to lower the risk of diabetes and heart disease when part of a healthy diet. It’s no secret that I adore healthy carbohydrate sources, and black rice is such a powerhouse I can fully endorse others to Think Rice when looking for a nourishing grain option. I especially love black rice for it’s unique nutty taste and al dente texture, and gorgeous purply hue. In fact, this huge inspired me to pair it with beets to make a 50 shades-of-purple-type burger, and rounded out the root veggies and rice with some hearty black beans for an added boost of protein, fiber, and flavor. I used U.S. grown rice for this recipe.
The result? A delicious, hearty, healthy veggie burger that is sweet, spicy, and satisfying. The recipe makes about 6 veggie patties, making it the perfect meal to make for dinner one night and have leftover lunches ready to go for the next few days. That is, if you can prevent yourself from eating all 6 at once.
Prep Time: 20 minutes
Cook Time: 1 hour (includes cooking rice and baking burgers)
makes about 6 burgers, serving 3-6 depending on hunger level
- 1 1/2 cup cooked US-grown black rice (approximately 3/4 cup uncooked)
- 1 15 ounce can black beans, drained and rinsed
- 1 cup cooked beets
- 1/2 onion or 1 scallion, chopped
- 2 tablespoons ground flax
- 1/2 cup walnuts, almonds, or pecans (or other nut, I used walnut)
- 2 teaspoons cumin
- 1/2 teaspoon chili powder (reduce or omit if you don’t like spice!)
- 1/2 teaspoon cayenne pepper (reduce or omit if you don’t like spice!)
- 1 teaspoon-1 tablespoon Sriracha or other hot sauce based on personal spice level preference
1. Cook black rice according to package. I usually use a 2:1 ratio of water:rice and cook for about 30 minutes until al dente. Meanwhile, preheat oven to 375 F.
2. Chop onion or scallion and rinse and drain beans. Cook beets if needed as desires (can be cubed and roasted at 425 for about 25-35 minutes and/or boiled whole for 45-60 minutes). Peel beets. Personally I just used a steamed peeled package from Trader Joe’s. Canned would also work). Once beets are cooked, process in a food processor or blender into fine pieces.
3. In a food processor or blender pulse walnuts into a crumbly meal. Stop before it becomes the consistency of a nut butter.
3. In a large bowl combine cooked rice, beet shreds, beans, onion, flax, walnut meal, cumin, chili powder, cayenne pepper and Sriracha. Mash slightly (I like my beans a little chunky in the burgers still, but it’s up to you!) with a potato masher and/or whisk and mix together until well combine.
4. Using your hands, take about 1/4th to 1/3rd cup mixture at a time and shape into a patty, about 1/4th inch thick. Place on a parchment paper lined baking sheet. Repeat with rest of mixture.
5. Bake on a middle rack for 30-40 minutes until crisped lightly on edges. Remove from oven and enjoy on a delicious bun with toppings of your choice, or as is.
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