When I think of summertime, I can’t help but think about all those warm evenings sitting outside enjoying a delicious dinner with family and friends.
And what’s a better summer dinner than vegan burgers?!
You’re not going to break a sweat slaving over the stove, you can pack them with refreshing veggies, and you eat them with your hands! What’s not to love?
You may be thinking that this would be a great veggie burger recipe to whip up as a treat or if you feel like eating something “bad”, but this plant-based burger is healthy enough that you could eat it any day of the week and know you’re doing your body good.
In fact, with ingredients like brown rice and apple cider vinegar, this veggie burger is actually good for you!
Go ahead, take a look at the ingredients. Every.single.one of them is healthy.
Now that I’ve got your attention and you’re hoping you have all the ingredients to make this tonight, let me share a couple tips and notes to help you make the best burgers!
For the rice, I used 1 pack of Trader Joe’s frozen pre-cooked organic brown rice. I love frozen rice because it seriously cuts down on cook time.
You can also find frozen rice at Whole Foods, and likely your neighborhood grocery store.
You can totally cook your rice from dry if that’s your style. Just make sure you end up with about 1½ – 2 cups cooked.
If brown rice isn’t your thing, try jasmine rice. It get’s super sticky so that’ll help you when building your patties, too!
Sometimes when I eat burgers, I feel like I get a mouthful of bun and can barely taste the good stuff in the middle! So I started using sandwich thins instead of burger buns.
That way I still get the bun, but I’m not overwhelmed by it (and I don’t fill up on bread)!
OK. Enough chit chat. Let’s get cooking!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total time: 35 minutes
Makes about 6 veggie patties
You may end up with more or fewer depending on how large and thick you want to make them.
- 1 pack (about 2 cups) frozen pre-cooked brown rice
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 cup shredded carrots
- ¼ cup oats
- 1 15-ounce can pinto beans, drained
- ¼ cup nutritional yeast
- 3 teaspoons dried parsley
- 1 teaspoon dried onion
- 1 teaspoon garlic
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 450 degrees.
- Add rice, lime juice, olive oil and apple cider vinegar to a small saucepan and heat on low until warm, stirring occasionally. Be careful not to heat it too hot or you won’t be able to form the patties with your hands.
- Meanwhile, chop your shredded carrots further into small pieces. It’s doesn’t need to be too fine.
- Add your oats to a food processor or blender and blend until it forms a powder. Again, it doesn’t need to be super fine, just enough so the oats are broken down.
- Add all ingredients, including the warmed rice, to a large bowl. Mix and mash the ingredients with your hands or a soft spatula. You want to mash it enough that you break open the beans and the rice grains so it gets really sticky.
- Scoop out 1/6 of the mixture (about a small handful) and tightly pack it and form it into a patty. Repeat until you have no mixture left.
- Place your patties on a baking sheet lined with parchment paper and bake for 10 minutes, then flip each patty and bake for another 10 minutes.
- In the last few minutes of your patties baking, toast your buns to your liking.
- Once the patties are out of the oven and your buns are toasted, you can start building your burger. While you can add whatever ingredients you like, here’s what I put on mine:
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