black bean burger

I haven’t gone completely clean eating, but I love to have a healthy meal every chance I can. This meal is not only healthy, but very inexpensive. I love grilled zucchini, so I added that as a side. I saw this posted on An Edible Mosaic and was very curious had it would taste. To my surprise I really enjoyed it, and will be making it again. I did adjust the spices to my taste and I saute the onions before adding them to the bean mixture.


Brown Rice:
  • 1 cup (200 g) long-grain brown rice
  • 2 tablespoons olive oil
  • 1 medium-large onion, diced
  • 1 teaspoon salt
  • 1/2 teaspoon ground smoked paprika (optional)
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf (optional)
  • 2 cups (475 ml) boiling water
  • A small handful of cilantro leaves and/or a couple fresh lime wedges, for garnish (optional)

Black Bean-Spinach Burgers:

  • 2 tablespoons olive oil, plus about 2 tablespoons more for shallow frying
  • 1 medium-large onion, diced
  • 3 large cloves garlic, minced
  • 4 oz (115 g) frozen cut-leaf spinach, thawed and squeezed to remove excess water
  • 1 (16 oz/455 g) can no-salt-added black beans, rinsed and drained
  • 1 1/2 teaspoons ground cumin (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon ground smoked paprika (optional)
  • 1/4 teaspoon ground black pepper
  • 1 large egg, lightly beaten
  • 1/2 cup plain Panko breadcrumbs (or any kind of breadcrumbs you like)


For the Brown Rice:
  1. Soak the rice in tepid water for 15 minutes; drain. While the rice is soaking, put half a kettle of water on to boil.
  2. Add the oil to a medium, thick-bottomed lidded saucepan over medium heat; once hot, add the onion and cook until softened but not browned, about 3 to 5 minutes, stirring occasionally.
  3. Add the rice and cook until it smells nutty, about 2 minutes, stirring frequently.
  4. Add the salt, smoked paprika, black pepper, bay leaf, and boiling water. Turn the heat up to high and bring it to a rolling boil.
  5. Give the rice a stir, then cover the saucepan, turn the heat down to low, and cook until tender, about 45 minutes (do not open the lid during this time).
  6. Turn the heat off and let the rice sit (covered) 15 minutes, then fluff with a fork.
  1. For the Black Bean-Spinach Burgers:
  2. Make the burgers while the rice cooks. To do so, heat the oil in a large skillet over medium heat; once hot, add the onion and cook until softened but not browned, about 3 minutes, stirring occasionally. Add the garlic and spinach and cook 1 minute more, stirring constantly. Transfer to a large bowl and cool until just lukewarm.
  3. Add the beans and coarsely mash them with a potato masher. Stir in the spices and then the egg. Add enough breadcrumbs so the mixture comes together loosely and holds its shape when formed into patties (for me, this was exactly 1/2 cup Panko breadcrumbs). Shape the mixture into 4 patties.
  4. Lightly coat the bottom of a large (preferably nonstick) skillet with oil; heat over medium-high heat. Once hot, add the burgers and cook until golden on both sides, about 6 to 8 minutes, flipping once.
  5. Transfer the patties to a paper towel-lined plate to drain any excess oil.
    For the Basic Tomato Salad:
  6. Combine all ingredients in a medium bowl.
    To Serve:
  7. Divide the rice between 4 plates and top each with a black bean burger and 1/4 of the tomato salad. If using, sprinkle on the cilantro and serve with the lime wedges to squeeze on top.