Easy Brown Rice & Kidney Bean Burgers

These vegan burgers come together with whatever’s already in your pantry: a can of kidney beans, leftover brown rice, and a handful of dried herbs. No flax egg, no breadcrumbs, no fuss. The starch from the rice and the natural creaminess of mashed beans hold the patties together on their own.

The seasoning lineup is what keeps these from tasting like a sad health-food relic. Oregano and sage give a savory, almost sausage-like backbone, garlic powder rounds out the umami, and a couple tablespoons of ketchup adds a quiet sweetness plus the acid that brightens the whole mix.

Mash everything well, but stop short of pureeing. You want a few visible chunks of bean and grains of rice for texture. A non-stick pan is a must here since there’s no fat in the mix to keep the patties from sticking.

Pro Tips

• Drain and rinse the beans thoroughly. Excess liquid makes patties fall apart in the pan.
• Chill formed patties for 15 minutes before cooking so they hold their shape better.
• Press patties about ½ inch thick. Thicker means longer cook time without much benefit.
• Brown one side fully before flipping. Flipping too early breaks them apart.

Variations

• Swap the kidney beans for black beans and add a teaspoon of cumin for a Tex-Mex spin.
• Stir in shredded carrot or grated zucchini (squeezed dry) for extra vegetables.
• Top with avocado, sliced tomato, and a smear of hummus instead of mayo for a fully plant-based meal.