Cilantro and Black Bean Veggie Burger


  • Equivalent of 2 cans Black Beans
  • 3 Cups Precooked Long Grain Brown Rice
  • 2 Medium Carrots (raw)
  • 1 Onion
  • 1 Bunch Kale
  • 2-3 Large handfuls Spinach
  • Cilantro (the more the better)
  • 1 1/2 Cups Whole wheat flour
  • 1/2 Cup Nutritional Yeast
  • 1/2 Tbsp Cumin
  • 1/4 Tbsp Garlic powder OR 1-2 cloves fresh Garlic
  • Black pepper (to taste)

We can’t say that we don’t buy prepared vegan foods, but we do try to make the majority of our vegan meals ourselves. One way to save on a great staple for vegans is to make a large batch of veggie burgers and freeze them for future use. Put them on wax paper or in foil and pop them in the freezer. They can be reheated in a pan, toaster oven or microwave later. This recipe is vegan/vegetarian, dairy free, and egg free.

Pulse vegetable ingredients in food processor. Next, add beans and rice and pulse until chunky but dough like. Pour into a mixing bowl and add flour, spices and nutritional yeast. Create patties and cook covered in a pre-heated nonstick pan over medium-high heat. Turn after 3-4 minutes per side.

Wipe a small amount of avocado oil onto the cooking surface with a paper towel to help achieve a golden brown.

Serve with avocado, hummus or tahini and hot sauce for a kick! Great in sandwiches or over a salad.

See Nutrition Facts