• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Plant Based And Broke logo

Plant Based And Broke

Cheap and Easy Plant-Based Recipes

  • Home
  • Subscribe
  • Recipes
  • About
  • Contact
Home » Recipes » Sandwiches & Burgers

Oil-Free Black Bean Rice Burger

Butter up those buns! We’re having oil-free, gluten-free black bean rice burgers made with toasted sunflower seeds, lip-smacking tomato paste, and 5 different seasonings.

Oil-free, baked black bean rice veggie burger with avocado
by Aly Michell Dated: February 23, 2021 Last Modified: August 28, 2023 Leave a Comment
390 shares
(This post may have affiliate links. Please see my disclosure.)
Jump to Recipe Print Recipe
Jump to:
  • Let's Talk About The Ingredients: 
  • Sides To Serve 
  • How To Make Stable Burgers 
  • How To Store 
  • Black Bean Rice Burgers

Need a mush-free, textured burger that doesn't fall apart? 

You've come to the right place with these oil-free black bean rice burgers!

With the help of an egg-free binder, oats, and a variety of ingredients, we were able to put together a veggie, black bean burger that holds up to its promise of being delicious and stable. 

But that's not all - these burgers are also oil-free, gluten-free, and mess-free because we're only using one bowl to mix the ingredients and an oven to fire these patties up! 

For more burgers, check out our cannellini bean veggie burgers and black bean tofu burgers.

Let's Talk About The Ingredients: 

Black beans, oat flour, sunflower seeds, brown rice, tomato paste, chia seeds, and spices
  • Sunflower Seeds helps create a layer of texture.
  • Black Beans are the star in this burger! It helps bring the burger together, provide some protein, and a mild nuttiness.
  • Tomato Paste acts both as a binder and adds an umami-packed flavor
  • Nutritional Yeast is salty, "cheesy," and savory. It's one of my favorite ingredients to add to a burger.
  • Spices if you want flavor, you'll have to spice up these burgers!
  • Brown Rice like the sunflower seeds, brown rice adds more texture. It also helps with binding the beans with the rest of the ingredients.
  • Oat Flour is essentially flavorless in this recipe, but it has one purpose: to bring the ingredients together. Additionally, it helps soak up any wetness from the burger mixture.
  • Chia “egg” also acts as a binder.

To finish off the black bean rice burger, go for your favorite toppings! I decided to keep it simple and to top off with sliced ripe avocado. 

Other side toppings that pair great with these burgers include sliced onion, tomatoes, lettuce, pickle, veggie bacon, vegan cheese, and chips. 

I also added vegan sriracha mayo. To keep it completely oil-free, go for an oil-free sauce like ketchup, dijon mustard, salsa, or hot sauce. 

Sides To Serve 

  • Oil-Free Potato Wedges 
  • Dairy-Fee Mac & Cheese 
  • Baked Beans 
  • Corn On The Cobb 
  • Pasta Salad 
  • Onion Rings 
  • Potato Salad 
  • French Fries
  • Zucchini Fries

How To Make Stable Burgers 

Uncooked veggie burgers on a baking sheet lined with parchment paper.

One of the problems with meatless burgers is that they are prone to fall apart. Or even worse, they have a mushy texture. 

The trick is to make sure you have a good binder or two to make sure the burger has a solid foundation. 

One of the most important ingredients in this burger recipe is a chia "egg," which is made with 1 tablespoon of chia seeds and 3 tablespoons of water.

This mixture creates a gel-like binder. Flaxseed works, but it doesn't gel up as well. I highly suggest using chia seed for this recipe. 

In addition to the chia "egg," the oat flour in this recipe helps bring the ingredients together. 

The amount of each ingredient in this recipe was carefully chosen. The mixture won't be too wet and it won't be too dry. It will be on the drier side when mixing, but as the ingredients are well-combined, there shouldn't be any dry spots.  

How To Store 

Once you're done making the black bean rice burgers, allow them to cool off on a wire rack. Then, store them in the fridge in an air-tight container or reusable silicone bag for up to 3 days.

Oil-free black bean rice burgers.

Want more burger ideas? Check out our list of plant-based burgers with gluten-free, oil-free, soy-free, high-protein, low calories options!

Oil-free, baked black bean rice veggie burger with avocado

Black Bean Rice Burgers

Aly Michell
If you're into veggie burgers that are mush-free, non-crumbly, and delicious - this is going to be your next favorite! The best part? They are oil-free, gluten-free, and packed with flavor!
5 from 2 votes
Print Recipe Pin Recipe
Cook Time 25 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine American, Vegetarian
Servings 4 burgers
Calories 330 kcal

Ingredients
  

  • ½ cup sunflower seeds raw, unsalted, no shell
  • 15 ounces canned black beans drained, rinsed, pat-dried (or 1.5 cup cooked)
  • 2 tablespoons tomato paste
  • 1 tablespoon nutritional yeast
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • 1 cup cooked brown rice See notes
  • ½ cup oat flour See notes
  • 1 chia "egg" See notes

Instructions
 

  • In a non-stick skillet or pan, dry toast the sunflower seeds over medium heat until golden, about 5 minutes. Set aside 
  • Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a large mixing bowl, add the black beans and smash with a fork.
  • Next, add and mix the tomato paste, nutritional yeast, chili powder, garlic powder, smoked paprika, salt, sunflower seeds, brown rice, oat flour, and chia “egg.” Taste and adjust seasoning as needed.
  • Be sure there are no dry spots in the burger mixture. It should be at the right texture to form into burgers.
  • Scoop a little over ½ cup of the mixture and form into veggie burgers.
  • Line the vegan burgers onto the baking sheet. Bake for 20 minutes at 350 degrees F, flipping halfway.
  • Serve with a toasted bun and your favorite toppings.

Notes

  1. I used cooked long-grain rice for this recipe. To cook, use one cup of brown rice and 1.5 cups of water.  It should cook perfectly in a rice cooker. 
  2. To make oat flour, blend the old-fashioned oats until flour-like. And you’re done! My pro-tip is to prepare a large batch, store it in a mason jar, and use it when you need it. 
  3. To make chia “egg,” stir together one tablespoon of chia seeds and three tablespoons of water. Set aside for at least five minutes to gel up, give it another stir. 
  4. I used unsalted, raw sunflower seeds. They need to be toasted until fragrant and golden. I suggest staying around the kitchen for this step. They can burn if left for too long.  
  5. It’s best to use brown rice that has been cooked and cooled down.

Nutrition

Serving: 1-ServingCalories: 330kcalCarbohydrates: 46gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 776mgPotassium: 679mgFiber: 12gSugar: 2gVitamin A: 529IUVitamin C: 5mgCalcium: 71mgIron: 4mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Oil-Free Black Bean Rice Burger recipe? 

Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.

390 shares
Category: All, Dinner, Lunch, No Oil, Sandwiches & Burgers, Summer

About Aly Michell

Over 10+ years of plant-based eating and cooking on a budget!

Previous Post:Red, orange, yellow bell peppersMy 10 Tips To Living Frugally
Next Post:20-Minute Thai-Style Vegetable Red CurryThai-style vegetable curry in a bowl made with red bell peppers, potatoes, and broccoli.

Reader Interactions

5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

More about me →

Vegan Spring Recipes🌸🌷🌼

  • Bowl of chickpea sweet potato curry over white rice.
    One-Pot Chickpeas and Sweet Potato Curry
  • Spring fried rice with vegetables in a bowl.
    Spring Vegetable Fried Rice with Asparagus
  • Springtime soup with mushrooms, asparagus, peas, and carrots
    Spring Vegetable Soup With Asparagus
  • Springtime spaghetti pasta with asparagus and tomatoes
    Spring Lemon Garlic Spaghetti With Asparagus
  • Vegetable Spaghetti with Zucchini and Carrots
  • Zucchini soup in a bowl topped with lemon slices and homemade croutons.
    Healthy Zucchini Soup with Potatoes
  • Linguine pasta with chickpeas, spinach, and coconut milk in a wok.
    Vegan Creamy Chickpea Pasta with Spinach
  • Homemade apple cider vinaigrette salad dressing in a mason jar with a spoon.
    Apple Cider Vinegar Salad Dressing

Popular Posts

  • Noor dates in a bowl
    How To Soften Dates (3 Easy Ways)
  • Tofu Chicken chunks on a white platter
    How To Make Tofu Taste Like Chicken
  • Cream of rice topped with walnuts, cinnamon, maple syrup, and shredded carrots
    Easy Cream of Rice Recipe with Cinnamon Brown Sugar
  • Puerto Rican arroz con habichuelas in a small bowl
    Puerto Rican Rice with Beans (Arroz Con Habichuelas)
  • Sweetened, cooked red split lentils with a drizzle of coconut milk and crushed walnuts in a bowl.
    Breakfast Lentils With Cinnamon Brown Sugar
  • Tofu butter chicken or murgh makhani topped with chop cilantro. With a side of rice.
    31 Plant-Based Dinner Recipes
  • Strips of veggie bacon against parchment paper
    Crispy Mushroom Bacon
  • Puerto Rican yellow rice in dutch oven.
    Puerto Rican Yellow Rice (Arroz Con Gandules)

Just Published

Slice of vegan lentil pastelon topped with chopped cilantro

Vegan Pastelón (Puerto Rican Plantain "Lasagna")

If you’re into that perfect combination between sweet and savory - you’re in for a treat with our vegan Puerto Rican pastelón! Why You’ll Love …

Raw rolled oats and oat bran in white, glass containers.

Oat Bran vs Oatmeal: Key Differences

When it comes to affordable, plant-based pantry staples, oats are always at the top of the list. But walk down the breakfast aisle, and you’ll see more than just one kind of oat: hello, oat bran and …

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Recent Posts

Raw rolled oats and oat bran in white, glass containers.
Green and yellow plantains.
Ghee in solid form on a spoon.
Two slices of vegan lentil loaf on a white plate.
Red lentil soup (Masoor dal) garnished with cilantro.

Disclaimer | Privacy Policy | Sitemap | Accessibility

Copyright © 2025 · Plant Based And Broke · All Rights Reserved · Powered by Mai Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.