Instead of using traditional burger buns, which are made with refined white flour and are high in salt, I will eat these veggie burger patties as shown below or halved, in romaine lettuce leaves (making a “burger boat”). The burger patties also make great leftovers, crumbled onto a green salad or over a baked potato, or packed as a hearty traveling or hiking snack.
- 1 cup water
- ½ cup dry/uncooked short-grain brown rice
- 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
- 1 cup old-fashioned rolled oats
- ½ large yellow or white onion, chopped (about 1½ cups)
- 6 medium white or cremini mushrooms, chopped (about 2½ cups)
- ¼ cup tomato paste or ketchup
- 2 teaspoons granulated garlic
- 2 teaspoons dried oregano
- 1½ teaspoons chili powder
- 1 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- Optional extras: sliced tomato, avocado, onion, lettuce, ketchup, and/or mustard
- Optional preparation note: While it’s not necessary, cooking the rice the night before and refrigerating it will make the burger mix firmer and easier to shape. Or make the entire recipe and refrigerate it the day before cooking, which allows the flavors to blend thoroughly.
- Bring the water and rice to a boil in a medium saucepan over high heat, uncovered. Reduce the heat to low, then cover and simmer for 50 minutes. Remove from the heat and let stand for 10 minutes with the lid still on.
- Add to a large bowl: the cooked rice, beans, oats, onion, mushrooms, tomato paste or ketchup, garlic, oregano, chili powder, granulated onion, cumin, and basil. Stir until the ingredients are evenly mixed.
- So as not to overload the food processor, transfer only half of the burger mix into it and pulse a few times, just until everything sticks together. (If you do not have a food processor, see Notes.) Place this processed mixture into another bowl. Process the remaining half of ingredients in the same way, and then add to the first batch.
- Shape the mixture into patties 3 to 4 inches wide and about ½-inch thick. Preheat a nonstick frying pan over medium heat. (If you do not want to use a nonstick pan, see Notes.) Depending on the size of your pan, cook 2 to 4 patties at a time, cooking each side for 5 to 8 minutes or until browned. Serve on romaine lettuce leaves with traditional burger toppings, such as tomato, avocado, onion, lettuce, ketchup, and/or mustard.
If you do not own a nonstick pan (or don’t want to use one), bake the patties on a baking sheet lined with parchment paper at 400°F for 10 minutes each side. They will not brown in the same way as in a frying pan, but they will still taste great!
Serving suggestion: I love making these burgers with Potato Salad, 4-Bean Salad, and Baked French Fries and Ketchup.
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