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November 22, 2016

Bodacious Black Bean BBQ Burgers

Michelle Cehn and Toni Okamoto/The Friendly Vegan Cookbook

  • Veggie burger lovers, rejoice! Michelle Cehn

Serves 6


1 cup (225g) cooked brown rice 

1 cup (225g) raw sunflower seeds 

1 1/2 cups (340g) cooked black beans

1/2 yellow onion, finely diced

2 garlic cloves, minced

1/4 cup (60ml) favorite BBQ sauce 

1/2 tablespoon oil, plus extra for frying 

1 tablespoon chili powder

1 tablespoon cumin powder

1 tablespoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon brown sugar

1/3 cup (75g) breadcrumbs


1. Cook the brown rice and set aside.

2. Add the sunflower seeds to a skillet and toast them over medium heat for approximately 5 minutes, stirring regularly until they are golden brown. Allow to cool, then add them to a blender (or food processor) with the chili powder, cumin, smoked paprika, salt, pepper and brown sugar. Blend on high to create a coarse powder.

3. Sauté the onion, garlic, salt, pepper and olive oil on medium heat for 3-4 minutes or until translucent.

4. Rinse the black beans, dry them with a paper towel and mash them in a large mixing bowl using a potato masher or a fork.

5. In a large bowl, mix the rice, sunflower seed mixture, sautéed onion, mashed beans, breadcrumbs and BBQ sauce together. Continue mixing until a pliable dough forms. Using your hands, press the dough into 3/4-inch thick hand-formed patties.

6. Coat a skillet with oil and raise to medium heat. Cook the burger patties for 4-5 minutes on each side, or until well browned. Serve with your favorite burger fixin's and enjoy!