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Black Bean Black Rice Veggie Burger
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Black Bean and Black Rice Burger

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main
Cuisine: American
Servings: 8 burger patties
Calories: 152kcal


  • 3/4 cup dry black beans, substitute with 2 cups canned. Be sure to drain and rinse
  • 1/2 cup black rice
  • 1/2 large eggplant
  • 1 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 2 tbsp tamari, use soy sauce by all means
  • 1/2 cup brown rice flour
  • Oil or oil spray for cooking


  • Cook black beans by rinsing them, then placing in a large pot with enough water to cover by an inch. When the water starts to boil, lower heat to a simmer, slap on a lid, and let the beans cook about an hour or until tender. You can also do this in a pressure cooker which would expedite the process. Drain the beans and set aside.
  • Cook the black rice by adding it to a pot with 1 cup of water. Bring to a boil, slap on a lid, and let the rice cook 25-30 minutes until all the water has been absorbed. Let it stand, covered, for another 10 minutes.
  • Roast the eggplant by spraying both sides with some oil and then placing, cut side down, on a baking sheet covered with tinfoil (not necessary but makes for way easy cleanup). Roast in a preheated oven at 350 degrees Fahrenheit for 30 minutes or until the eggplant is really tender and a knife pierced in the thickest part goes cleanly through. Cool the eggplant and then peel off the charred skin.
  • Scoop the flesh of the eggplant into a food processor bowl along with the black rice and black beans.
  • Add the remaining ingredients. Pulse five to ten times until the ingredients are evenly mixed but still textured and not pasty.
  • Check seasoning, and add salt if needed.
  • Remove to a bowl and mix in the rice flour.
  • Shape into eight flat patties. These are quite hefty and you can make them smaller if you wish, for slider buns or just because.
  • Heat a cast iron or nonstick griddle. Spray with some oil and cook the burgers, about four minutes on either side or until they are nice and charred.
  • You can freeze these by separating with wax paper and throw them on the grill for the cookout.
  • I served these with some onions, leafies, and avocado atop by whole-wheat hamburger buns and they were perfect.


Calories: 152kcal | Protein: 6.6g | Fiber: 4.7g