Kidney Bean and Black Thai Rice Burgers

Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 36 mins
• Total Time: 1 hr 51 mins
• Calories: 281 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons ketchup
• 1 red onion, chopped
• 1 cup bread crumbs
• 2 cloves garlic, chopped
• 2 ¼ cups water
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• ½ cup nutritional yeast
• 1 cup Thai black sticky rice
• 1 (14 ounce) can kidney beans, drained
• 1 teaspoon chile powder
• ¾ cup vital wheat gluten

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Step 2

Combine black rice and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer until rice is tender, 45 to 50 minutes. Remove from heat. Let stand, covered, 10 minutes. Stir gently and measure out 3 cups; set aside.

Step 3

Heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until golden, about 1 minute. Remove from heat.

Step 4

Mash kidney beans in a large bowl until smooth. Add 3 cups cooked black rice, onion and garlic mixture, chile powder, paprika, turmeric, ketchup, nutritional yeast, bread crumbs, and vital wheat gluten, stirring well after each addition with a spoon or your hands until mixture is the consistency of soft dough. Shape into 8 patties and arrange on baking sheet.

Step 5

Bake patties in the preheated oven until browned, about 20 minutes. Flip patties and continue to cook until second side is browned, about 20 minutes more.