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Cremini Brown Rice Veggie Burger

May 30, 2017
Close up image of a vegan burger on a market stall at the famous Borough Market in London, UK. Extremely shallow depth of field with lights and the commotion of the busy market blurred out of focus in the background. Horizontal colour image with copy space.

A beloved comfort food meal gets a delicious makeover. Try this cremini brown rice veggie burger to impress all your vegetarian friends. 

Veggie Burger Patty




30 min


15 min


1 c. uncooked organic brown rice

2 Tbsp. organic olive oil, separated

1/2 organic red onion, chopped

2 organic garlic cloves

1/4 lb. organic cremini mushrooms

2.5 c. cooked organic black beans*

1/2 tsp. organic chili powder

1/2 tsp. sea salt

*It's cheaper to buy dry beans and cook them yourself than to buy beans by the can.


Cook brown rice per the instructions on the package.

Heat 1 Tbsp. of the olive oil in a pan over medium-high heat. Add onion and garlic and sauté until the onion is transparent. Add mushrooms and sauté until soft and starting to brown, about 5 minutes.

Place 3/4 of your black beans in a food processor and blend until smooth. Add mushroom mixture, brown rice, chili powder and sea salt. Pulse until coarsely mixed together. Empty contents of food processor into a bowl and gently stir in the remaining black beans. With slightly wet hands, form mixture into four patties.

Heat remaining oil in a pan over medium-high heat. Cook the patties on each side until golden brown, about 2 minutes per side. Serve with your favorite condiments such as whole grain mustard, organic ketchup, sauerkraut, sriracha, or olive oil and vinegar.

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