Rice and Bean Burger

This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
Body+Soul, January/February 2010
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  • 2 1/2 cups diced onion
  • 1 tablespoon minced garlic
  • Olive oil
  • 3/4 teaspoon cumin
  • 1 tablespoon tomato paste
  • 1 1/2 cups cooked beans
  • 1 cup cooked brown rice
  • Salt and pepper
  • Hot sauce
  • 2 1/2 cups breadcrumbs
  • Yogurt
  • Lemon juice
  • Shredded mint


  1. Saute onion and garlic in olive oil over medium heat until soft. Stir in cumin, cook 1 minute. Stir in tomato paste, cook 30 seconds. Coarsely puree with beans and rice. Season with salt, pepper, and hot sauce. Stir in breadcrumbs. Form into patties. Heat oil in a nonstick skillet over
    medium. Add patties, cook until heated through and browned. Serve with yogurt seasoned with
    salt, pepper, lemon juice, and shredded mint.

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