I remember the first time I brought veggie burgers to a cookout. I half-expected the eye rolls — but one bite in, people were asking, “Wait, where did you get these?” That’s when I knew I had a winner. Made with real ingredients, packed with flavor, and firm enough to hold their own on the grill — these burgers have become our go-to for everything from summer cookouts to simple weeknight dinners.

Ingredients

• 1 (15 oz) can black beans, drained and rinsed

• 1 cup cooked brown rice or quinoa

• ½ cup breadcrumbs (use gluten-free if needed)

• ¼ cup grated carrot

• ¼ cup finely chopped red onion

• 2 tbsp tomato paste

• 1 tbsp soy sauce or tamari

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper, to taste

• Olive oil for brushing

• Burger buns and toppings (lettuce, tomato, avocado, etc.)

Instructions

1. In a large bowl, mash black beans with a fork or potato masher until mostly smooth.

2. Add cooked rice, breadcrumbs, carrot, onion, tomato paste, soy sauce, and seasonings. Mix until well combined.

3. Form into 4 patties and refrigerate for at least 15 minutes to firm up.

4. Preheat grill to medium-high. Brush burgers with olive oil.

5. Grill patties for 4–5 minutes per side, until browned and heated through.

6. Serve on toasted buns with your favorite toppings.

Sarah’s Tips

• For extra grill-hold, refrigerate the patties longer or add a spoonful of flour to bind.

• Want a kick? Add chipotle powder or a splash of hot sauce.

• Leftovers reheat beautifully — or crumble and use in tacos, wraps, or bowls.

Nutrition (Per Serving, without bun):

• Calories: 220

• Protein: 9g

• Carbs: 28g

• Fat: 8g

• Fiber: 6g

• Sugar: 2g