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Black Bean Rice Burgers

A salsa and sour cream sauce helps dress up these hearty vegetarian burgers. "My fiance, who's a confirmed meat-and-potatoes man, loves these sandwiches and asks for them often," relates Laura Wimbrow of Ocean City, Maryland.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 burgers


  • 1 small onion, very finely chopped
  • 2 tablespoons vegetable oil, divided
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup cooked brown rice
  • 1/4 cup dry bread crumbs
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons plus 1/4 cup salsa, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup reduced-fat sour cream
  • 4 lettuce leaves
  • 4 slices reduced-fat cheddar cheese (1 ounce each)
  • 4 hamburger buns, split
  • Optional: Sliced tomato and sliced red onion


  • In a large nonstick skillet, cook onions in 1 tablespoon oil over medium heat until translucent but not browned, 2-4 minutes; remove from heat and set aside. In bowl of a food processor fitted with blade attachment, pulse half the beans and rice until mixture forms a thick paste. In a large bowl, add processed bean mixture, remaining black beans and rice, cooked onion, bread crumbs, egg yolks, 2 tablespoons salsa, salt and pepper; mix well with hands, squeezing until mixture holds together. Form bean mixture into 4 patties. Cook burgers over medium heat in remaining 1 tablespoon oil until firm and browned, 4-5 minutes on each side.
  • In a small bowl, combine sour cream and remaining salsa. Layer a lettuce leaf, burger, cheese and sour cream mixture on each bun bottom, adding tomato and red onion as desired. Replace bun tops.
Nutrition Facts
1 burger: 482 calories, 18g fat (6g saturated fat), 101mg cholesterol, 1070mg sodium, 55g carbohydrate (7g sugars, 6g fiber), 21g protein.

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