Chipotle Black Bean & Rice Burgers

Chipotle Black Bean & Rice Burgers

Chipotle Black Bean & Rice Burgers

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 20 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 Servings


  • 1 15oz. can black beans, drained and rinsed
  • 2large eggs
  • 1tbsp. freshly squeezed lemon juice
  • 1tsp. Ground Chipotle Chile
  • 1tsp. Garlic Powder
  • Kosher salt and freshly ground pepper
  • ¼c. Southern Style Crunchy Panko
  • 1c. leftover rice
  • Extra virgin olive oil
  • 4seeded buns
  • Lettuce, mayo, pickles and red onion, for serving


  1. Add black beans, eggs, lemon juice and spices to a large bowl. Use a large fork to mash everything together—no need to blend it completely. Some larger pieces of black bean are ideal. Fold in bread crumbs, rice and lentils until it all comes together. If mixture seems a bit dry, drizzle in a bit of olive oil until everything is evenly moist.
  2. Using a 1/3 cup measure, pack it tightly and portion out mixture. Release into your hands and shape into 4 equally sized patties about the same size as buns. Brush each burger lightly with olive oil.
  3. Heat a non-stick skillet over medium heat. When hot, cook about 4 minutes per side until burgers are browned and heated through.
  4. Remove burgers and toast buns lightly in the hot pan. Serve on toasted buns with lettuce, mayo, pickles and red onion.


Note: ¼ cup lentils can be substituted for ¼ cup leftover rice or additional black bean.