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Alan's Vegetarian Vegan Bean and Rice Burger Mashup

Black beans, Pinto Beans and Brown Rice mixed with breadcrumbs, picante sauce and seasoned with chili powder, cumin, garlic, oregano, cayenne pepper, salt, pepper. I use this in BULK. Roll up your sleeves, and when you wash your hands, you might want to wash up to your elbows because you might be elbow deep in this when mixing it. I like to freeze this in 2-servings sizes in the freezer. This is very filling, so a little bit goes a long way. I used dry beans and dry brown rice. The measurements were all measured dry, so this ends up being quite a large amount of food. Feel free to divide for smaller portions. This started as an experiment for vegan burgers, but I could never get the centers to a burger-like consistency. Feel free to try it as a vegan burger recipe or in a wrap. Once I put it in a wrap, I was blown away and have been using this for over a year now. I finally figured I should put the recipe somewhere so I could stop trying to remember everything. ;-) The breadcrumbs are technically not vegan, so if you know of a substitute for breadcrumbs, or know of a brand that does not use any animal product in their bread or breadcrumbs, go with that to make it vegan. Give it a try and let me know what you think, or any changed you made!

5.0 · 1 reviewsRecipe card by Alan J.Editorial by recipesvibrant · Updated October 13, 2026
RiceBlack BeansBeansMexicanVeganLow Cholesterol
Alan's Vegetarian Vegan Bean and Rice Burger Mashup

Total time

180 min

Servings

40

Calories

118.8

Category

Brown Rice

Looking for the ultimate crowd-pleaser? Alan's Vegetarian Vegan Bean and Rice Burger Mashup is the perfect solution for large gatherings. Combining hearty black beans and nutty brown rice with vibrant Mexican-inspired spices, these protein-packed patties are low in cholesterol, plant-based, and designed to hold their shape perfectly on the grill. Whether you are hosting a summer BBQ or prepping meals for the week, this recipe delivers wholesome flavor in every bite.

Ingredients

Makes 40 servings

  • 1 black beans
  • 1 pinto beans
  • 2 brown rice
  • 1 chili powder
  • 2 cumin
  • 6 oregano
  • 1 salt
  • 2 black pepper
  • 1 garlic
  • 1 cayenne pepper

Method

  1. 1) Soak beans in a large pot, covered (quick soak method: bring to boil, then turn off the heat, leave covered for 1 1/2 hours).

  2. 2) Drain beans and refill pot with fresh water, cover, bring to a boil again, simmer for 1 1/2 hours. Drain again and let cool at room temperature for at least 5-10 minutes (don't worry about using warm water, we aren't worried about keeping the beans in tact).

  3. 3) About halfway through the cook time for the beans, start cooking the brown rice. Add 4 cups of water and 2 cups rice to a pot, covered. Bring to a boil, then simmer for 30-40 minutes (or as directed on package).

  4. 4) Combine all seasonings and breadcrumbs in a large bowl (I combined the seasoning in one bowl to mix it, then divided it between 3 large bowls to prepare for the large amount of food this makes).

  5. 5) Once both the rice and beans have cooled enough to be able to mix by hand, combine the beans and rice (I found that the large pot I used for the beans had enough room to add and mix up the rice).

  6. 6) Combine all of the dry seasoning with the beans and rice mixture (or if you split the seasoning up between multiple bowls, split up equal amounts of the bean and rice mixture into each bowl).

  7. 7) Start mashing! I start off using a potato masher, but always end up using my hands to get the beans and rice mashed up enough. Slowly add the picante sauce until you get the right texture for you (I prefer at least 2 pounds in this recipe, use less for a tougher/dryer mix).

Cook's notes

  • For the best texture, ensure your cooked brown rice is completely cooled before mixing to prevent the patties from becoming mushy.
  • Use a food processor to pulse the beans, but leave some texture for a more authentic 'meaty' burger mouthfeel.
  • If the mixture feels too wet, add an extra tablespoon of oat flour or breadcrumbs until it reaches a moldable consistency.
  • Chill the shaped patties in the refrigerator for at least 30 minutes before cooking to help them firm up.

Easy swaps

  • Swap black beans for pinto or kidney beans for a different flavor profile.
  • Use quinoa instead of brown rice for a higher protein content.
  • Add finely diced walnuts or sunflower seeds for extra healthy fats and an earthy crunch.
  • Replace traditional breadcrumbs with gluten-free breadcrumbs or almond flour to keep the recipe gluten-free.

Frequently asked

Can I make these burger patties gluten-free?

Yes! Simply swap the standard breadcrumbs for gluten-free breadcrumbs or a certified gluten-free oat flour.

How do I prevent the burgers from falling apart on the grill?

The secret is chilling the patties before cooking and ensuring your binder (like breadcrumbs or flour) is properly incorporated. A light coating of oil on the grill grates also helps prevent sticking.

Can I bake these instead of frying?

Absolutely. Bake at 375°F (190°C) on a parchment-lined baking sheet for 20-25 minutes, flipping halfway through, for a healthier, oil-free option.

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