The Best “No Bean” Burgers
on Jun 03, 2024, Updated Jul 23, 2024
These hearty, flavorful “No Bean” Burgers are the perfect plant-based alternative to traditional burgers. Packed with wholesome ingredients and bursting with flavor, they’re sure to become a family favorite.
Why I Love This Recipe
Hello, amazing foodies! It’s Chef AJ here, your Queen of Quick and Easy, ready to share another fantastic recipe: The Best “No Bean” Burgers. When I’m not crafting delicious, oil-free, refined sugar-free, and salt-free recipes, I’m busy interviewing inspiring plant-based doctors, chefs, and health professionals for my YouTube show. With my busy schedule, I need recipes that are nutritious, easy to prepare, and packed with flavor. These burgers are all that and more—they’re made with simple, wholesome ingredients and are perfect for meal prep, freezing, or quick weeknight dinners.
These burgers are a delicious combination of cooked black rice (also known as Forbidden Rice), mashed sweet potatoes, and a medley of vegetables and spices. The result is a burger that’s rich in flavor, satisfying, and incredibly versatile. Whether you’re serving them on a gluten-free bun with your favorite toppings or using them in a lettuce wrap, these burgers are sure to please everyone at the table.
Key Ingredients
- Black Rice: Also called Forbidden Rice, this provides a nutty flavor and chewy texture, along with a boost of antioxidants.
- Sweet Potatoes: Mashed sweet potatoes add natural sweetness, moisture, and a creamy texture to the burgers. Hannah yams or white sweet potatoes are preferred for their drier texture.
- Salt-Free Fire Roasted Tomatoes: These add a smoky, tangy flavor that complements the other ingredients beautifully.
- Red Bell Pepper: Adds a pop of color and a sweet, mild flavor.
- Carrot: Adds a subtle sweetness and a bit of crunch.
- Cilantro: Fresh and herbaceous, cilantro brightens the flavor profile of the burgers.
- Nutritional Yeast (optional): Adds a cheesy, nutty flavor and a boost of B-vitamins.
The Process
Preheat your oven to 400°F. Start by draining the tomatoes, saving the juice. Sauté the chopped red onion in the tomato juice until soft. You can purée the tomatoes in a food processor or leave them whole, depending on your preference. Add the chopped carrot, bell pepper, and minced garlic to the pan and sauté until all the vegetables are soft and cooked, about 10-15 minutes.
In a large bowl, combine the cooked black rice, mashed sweet potatoes, sautéed vegetables, fire-roasted tomatoes, chopped cilantro, nutritional yeast, chili powder, ground cumin, smoked paprika, and chipotle powder. Mix well until all ingredients are evenly distributed. I find it easiest to use latex-free food service gloves and mix with my hands. Chill the mixture for several hours or overnight to allow the flavors to meld.
Form the mixture into ½ cup patties and place them on a baking tray lined with a silicone mat. Bake for 30-45 minutes, or until you can easily flip them without sticking. After flipping, bake for another 20-30 minutes. Top the burgers with your favorite toppings, such as sauerkraut and barbecue sauce, and enjoy on a gluten-free bun or lettuce wrap.
Chef’s Tips
- Use minced garlic and pre-chopped onion to save time.
- Use a ½ cup measure to form each burger and place them on a non-stick silicone mat for easy cleanup.
- Nutritional yeast is optional but adds a nice cheesy flavor.
- Use food service gloves to mix the ingredients by hand to get them well incorporated.
- You can also make a loaf in a silicone loaf pan instead of forming burgers.
- I created these for a friend with a legume allergy, and they taste nearly identical to a bean burger. You might even prefer them!
- These burgers are excellent served on Potato Waffles as buns or in large lettuce leaves as a wrap with traditional burger fixings like onion, tomato, pickles, ketchup, and mustard.
- They freeze very well and make a large batch, perfect for having on hand for a quick meal.
- To get a crispy exterior, finish the burgers in the air fryer after baking. Just make sure they hold together well by baking them first.
How to Store The Best “No Bean” Burgers
Store any leftover burgers in an airtight container in the refrigerator for up to 4 days. These burgers also freeze beautifully. Just let them cool completely before freezing, and they’ll be ready for a quick meal whenever you need one.
Frequently Asked Questions
Store any leftover burgers in an airtight container in the refrigerator for up to 4 days. These burgers also freeze beautifully. Just let them cool completely before freezing, and they’ll be ready for a quick meal whenever you need one.
Yes, these burgers freeze very well. Just be sure to cool them completely before freezing.
Absolutely! Feel free to add your favorite veggies or whatever you have on hand.
These burgers are great with sauerkraut, barbecue sauce, lettuce, tomato, onion, pickles, and any of your favorite burger toppings.
Serving Suggestion
Serve The Best “No Bean” Burgers on a gluten-free bun with sauerkraut and barbecue sauce, or use large lettuce leaves as wraps for a low-carb option. Pair them with a fresh salad or roasted veggies, like my Quick Dijon Balsamic-Glazed Brussels Sprouts for a complete meal.
Summary
The Best “No Bean” Burgers are a hearty, flavorful, nutritious, and easy alternative to traditional burgers. Packed with wholesome ingredients and bursting with flavor, they’re perfect for any meal. Whether you’re enjoying them fresh out of the oven or pulling them from the freezer for a quick dinner, these burgers are sure to satisfy.
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
The Best “No Bean” Burgers
Equipment
- Food processor
- Mixing bowl
Ingredients
- 4 cups cooked BLACK rice, also called Forbidden Rice
- 4 cups sweet potatoes, cooked and mashed (Hannah Yams or white sweet potatoes are preferred to the wetter orange yam variety)
- 1 14.5-oz can salt-free fire roasted tomatoes
- 1 cup red onion, chopped
- 8 cloves garlic, minced
- 1 red bell pepper, finely chopped (approximately 1 cup)
- 1 large carrot, finely chopped (approximately 1 cup)
- 1 bunch cilantro, finely chopped
- 12 Tbsp nutritional yeast
- 4 Tbsp salt-free chili powder
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 1 tsp chipotle powder
Instructions
- Preheat the oven to 400°F
- Drain the tomatoes, saving the tomato juice from the can.
- Sauté the onion in the tomato juice until soft.
- You can purée the tomatoes in the food processor fitted with the “S” blade or leave them whole.
- Add the chopped carrot, bell pepper, and garlic and sauté until soft and cooked, about 10-15 minutes.
- Combine all ingredients in a large bowl and stir to mix. I prefer to use latex-free food service gloves and mix the ingredients with my hands.
- Chill the mixture several hours or overnight.
- Make ½ cup individual patties and place them on a baking tray lined with a silicone mat. Bake for 30-45 minutes until you are able to flip them over very easily without them sticking. After you flip them, bake for another 20-30 minutes.
- Top the burgers with toppings of your choice. We love these on a gluten-free bun with sauerkraut and barbecue sauce!
Hi there,
I came across your recipe on Facebook and would love to try these burgers, not sure where to find black rice, never heard of it. I want to change my diet and reduce salt and sugar out of my diet. Thank you for sharing. 😊
Hi Alice! You can usually find Forbidden Rice at your local grocery stores. Sprouts, Walmart, and Safeway typically carry it. If you have trouble finding it locally, you can also find it on Amazon. Hope this helps. Enjoy!