Baked Brown Rice and Veggie Burgers

Name: Baked Brown Rice and Veggie Burgers
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1½ cups (280 g) cooked short- or medium-grain brown rice, cooked and completely cooled; 1 can (15 oz) (240 g) canned kidney beans, drained, rinsed and patted dry (about 1½ cups); 1 medium (about 7 oz) (200 g) zucchini, coarsely grated, then squeezed very dry in a towel; 1 large (about 4 oz) (115 g) carrot, peeled and finely grated; ½ cup (75 g) yellow onion, finely diced; 3 cloves (9 g) garlic cloves, minced; 3 tablespoons (45 ml) olive oil, divided: 1 tablespoon for sautéing, 2 tablespoons for brushing the pan and patties; ¾ cup (70 g) old-fashioned rolled oats, pulsed a few times in a food processor or left whole; 1 large (50 g) large egg, lightly beaten; 1 tablespoon (16 g) tomato paste; 1 tablespoon (15 ml) soy sauce; 1 teaspoon (2½ g) smoked paprika; 1 teaspoon (2 g) ground cumin; ½ teaspoon (3 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Hearty, sturdy patties made with chewy brown rice, kidney beans, carrot, zucchini and oats. Baked on a sheet pan and flipped once, they hold together well and have a golden, lightly crisp exterior and a tender, savory center.

Prep: 30 min
Cook: 35 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 6 burger patties

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Ingredients

6 servings

1½ cups (280 g) cooked short- or medium-grain brown rice, cooked and completely cooled
1 can (15 oz) (240 g) canned kidney beans, drained, rinsed and patted dry (about 1½ cups)
1 medium (about 7 oz) (200 g) zucchini, coarsely grated, then squeezed very dry in a towel
1 large (about 4 oz) (115 g) carrot, peeled and finely grated
½ cup (75 g) yellow onion, finely diced
3 cloves (9 g) garlic cloves, minced
3 tablespoons (45 ml) olive oil, divided: 1 tablespoon for sautéing, 2 tablespoons for brushing the pan and patties
¾ cup (70 g) old-fashioned rolled oats, pulsed a few times in a food processor or left whole
1 large (50 g) large egg, lightly beaten
1 tablespoon (16 g) tomato paste
1 tablespoon (15 ml) soy sauce
1 teaspoon (2.5 g) smoked paprika
1 teaspoon (2 g) ground cumin
½ teaspoon (3 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (8)

Large rimmed baking sheet, 18×13-inch (46×33 cm)
Parchment paper
Large mixing bowl
Box grater
Clean kitchen towel or cheesecloth
Food processor (optional) or fork/potato masher
Wide spatula
Large nonstick skillet

Steps

Before you start

Use cooked brown rice that has cooled completely (leftover rice from the fridge is ideal). Warm or freshly cooked rice is too wet and makes the mixture mushy.
If cooking rice from scratch, cook about ½ cup (95 g) dry short- or medium-grain brown rice, then spread it on a tray and chill 20 minutes.
Squeezing the grated zucchini dry is the most important step for firm patties; have a clean kitchen towel ready.
The mixture needs 30 minutes in the fridge to firm up, so read the timing before you start.

1
Prep the zucchini
- Coarsely grate the zucchini into a clean kitchen towel.
- Gather the towel into a bundle and twist over the sink, squeezing hard until very little liquid drips out.
- You should end up with about ¾ cup (120 g) of dry zucchini shreds.
- Peel and finely grate the carrot, and dice the onion and mince the garlic.
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Ready when: Zucchini shreds feel damp but not wet, and no liquid drips when squeezed.
Tip: Excess zucchini water is the number one reason veggie burgers fall apart, so squeeze twice.
2
Sauté the aromatics
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
- Add the onion and cook, stirring often, for 4 minutes until soft and translucent.
- Add the garlic, carrot, smoked paprika and cumin and cook 2 more minutes, stirring, until fragrant and the carrot just softens.
- Stir in the tomato paste and cook 30 seconds.
- Transfer to a large mixing bowl and let cool 5 minutes.
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Ready when: Onion is translucent and the mixture smells fragrant with spices.
3
Mash the beans
- Pat the rinsed kidney beans dry with paper towels.
- Add them to the bowl and mash with a potato masher or fork until about two-thirds of the beans are broken down, leaving some chunky pieces for texture.
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Ready when: A coarse, sticky paste with some visible bean pieces.
Tip: Don't puree completely; whole pieces give the burgers a meaty bite.
4
Mix the burger mixture
- Add the cooled brown rice, squeezed zucchini, oats, egg, soy sauce, ½ teaspoon salt, several grinds of pepper and the parsley, if using.
- Stir and fold firmly with a spatula or your hands for about 1 minute, pressing the mixture against the bowl so the rice and beans bind together.
- Taste a tiny pinch (the egg is raw, so taste after baking if you prefer) and adjust the seasoning in the next batch if needed.
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Ready when: Mixture is sticky and holds together when a handful is squeezed.
Tip: If it feels too wet to hold, stir in 1–2 more tablespoons of oats.
5
Chill the mixture
- Cover the bowl and refrigerate for 30 minutes.
- The oats absorb moisture and the mixture firms up, making the patties much easier to shape.
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Ready when: Mixture feels thick and less tacky.
6
Preheat and prep panOven 400°F / 205°C
- About 10 minutes before the chill time ends, place a rack in the center of the oven and preheat to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper and brush it with 1 tablespoon of the olive oil.
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Ready when: Oven reaches 400°F (200°C).
7
Shape the patties
- With damp hands, divide the mixture into 6 equal portions (about ⅔ cup / 150 g each).
- Pack each firmly into a ball, then flatten into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing the edges smooth to prevent cracks.
- Place on the prepared sheet about 1 inch (2.5 cm) apart.
- Brush the tops with the remaining 1 tablespoon olive oil.
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Ready when: Patties are compact with smooth edges and no crumbling.
Tip: Re-wet your hands between patties to stop the mixture sticking to them.
8
Bake first sideOven 400°F / 205°C
- Bake at 400°F (200°C) for 20 minutes, until the tops look dry and the undersides are golden when you lift a corner with a spatula.
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Ready when: Tops look dry and bottoms are golden brown.
Tip: Don't flip early; they are fragile until the underside has set.
9
Flip and finishOven 400°F / 205°C
- Carefully flip each patty with a wide spatula.
- Bake another 12–15 minutes at 400°F (200°C) until both sides are deep golden brown, the edges are crisp and the center is firm when pressed.
- The internal temperature should reach 165°F (74°C) because of the egg.
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Ready when: Deep golden brown, firm to the touch, 165°F (74°C) in the center.
10
Rest and serve
- Let the patties rest on the pan for 5 minutes so they firm up further.
- Serve on toasted buns with your favorite toppings such as lettuce, tomato, avocado and a sauce of your choice.
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Ready when: Patties hold their shape when lifted.

Good to know

Tips

Use short- or medium-grain brown rice if you can; its natural stickiness helps bind the patties better than long-grain.
Pulsing the oats 3–4 times in a food processor gives a more cohesive patty; just don't turn them to flour.
For extra-crispy exteriors, finish baked patties in a lightly oiled skillet over medium-high heat for 1–2 minutes per side.
Handle gently when flipping; use a wide spatula and slide it fully under each patty.

Make ahead

"Shape the patties up to 1 day ahead, place on a parchment-lined tray, cover and refrigerate; bake straight from the fridge, adding 2–3 minutes. Or bake fully and refrigerate or freeze for later."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cooked patties in an airtight container up to 4 days. Freezer: separate with parchment and freeze in a sealed bag up to 3 months. Reheat from fridge in a 375°F (190°C) oven for 10 minutes, or from frozen for 18–20 minutes, until hot in the center, or in a skillet over medium heat 3–4 minutes per side."

Substitutions

large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes. Makes the burgers vegan; patties will be a bit softer, so chill the full 30 minutes. Skip the 165°F check.
canned kidney beans → canned black beans or pinto beans. Same amount, drained and patted dry; flavor is slightly milder.
old-fashioned rolled oats → plain dry breadcrumbs or panko. Use ½ cup (55 g); gluten-free breadcrumbs work for a gluten-free version.
soy sauce → tamari or coconut aminos. Use tamari for gluten-free.