Kidney Bean and Black Thai Rice Burgers

Kidney Bean and Black Thai Rice Burgers A meaty veggie burger that actually keeps its shape.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 36 mins

    TOTAL : 10 mins

    SERVING : 8

    YIELD : 8 patties

  • Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.

  • Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

  • Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.

  • Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.

Per Serving: 281 calories; protein 17.6g; carbohydrates 44.8g; fat 3.5g; sodium 257.4mg. The patty texture should be slightly softer than Play-Doh(R). Add a bit of water or bread crumbs to adjust the texture as needed.