¼ cup Jasmine rice (dry, rinsed)
1 tbsp avocado oil (divided)
½ yellow onion (medium, chopped)
2 garlic cloves (minced)
1 tbsp taco seasoning
1 ¾ cups black beans (drained, rinsed)
¼ cup cilantro (chopped)
sea salt & black pepper (to taste)
¾ cup arugula
8 oz whole wheat bun (toasted)
1 avocado
1
Directions
- Cook the rice according to the package directions. Set it aside.
- Heat a pan over medium heat. Add half of the oil and let it warm. Once hot, add the onion and cook for four to five minutes until softened, stirring often. Stir in the garlic and taco seasoning, then reduce the heat to medium-low. Cook for one to two minutes until fragrant, stirring often. Remove from the heat.
- Place the beans in a large bowl and mash half of them with a fork. Add the cooked rice, onion mixture, cilantro, salt, and pepper. Mix well. Refrigerate for 30 minutes.
- Preheat the oven to 400ºF (205ºC). Line a baking sheet with parchment paper.
- Form the black bean mixture into equal patties. Rub the remaining oil on both sides of each patty. Transfer to the oven and cook for 25 minutes, flipping halfway through until they're browned and firm to the touch.
- Place the arugula on the bottom bun and top with the patty and avocado. Repeat with the remaining buns and burgers. Enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to four days. Freeze the patties for up to three months.
Serving Size
One serving is equal to one burger.
Additional Toppings
Pickled red onion, mayonnaise, ketchup, or mustard.
Gluten-Free
Use a gluten-free bun instead.
Whole Wheat Bun
One bun is approximately 2 ounces or 57 grams.
Ingredients
¼ cup Jasmine rice (dry, rinsed)
1 tbsp avocado oil (divided)
½ yellow onion (medium, chopped)
2 garlic cloves (minced)
1 tbsp taco seasoning
1 ¾ cups black beans (drained, rinsed)
¼ cup cilantro (chopped)
sea salt & black pepper (to taste)
¾ cup arugula
8 oz whole wheat bun (toasted)
1 avocado