Protein Veggie Burger
Prep time
Cook time
Total time
Serves: 12
  • 2 15 oz. cans black beans, rinsed & drained
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • ½ cup oats, processed into flour
  • 4 cloves garlic, minced
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • 1 tbsp. Ground cumin
  • ½ tsp. Cayenne
  • 1 tsp. Sriracha
  • 1 tsp. Salt
  • ¼ tsp. Ground black pepper
  • Olive Oil
Roasted Red Pepper Crema
  • 10 oz. jar roasted red peppers, drained
  • ½ cup Greek yogurt
  • ¾ cup sour cream
  • ¼ tsp. Cayenne
  • ½ tsp. Salt
  1. Purée the brown rice & 1 can of black beans. Pour into a large mixing bowl. Add in the remaining black beans, quinoa, oat flour, garlic, red onion, red peppers & spices. Adjust spices to your liking if needed.
  2. Refrigerate the mixture for 1 hour. This will help form the patties more easily.
  3. To form patties, roll mixture into the size of a golf ball then flatten. Heat olive oil in a frying pan over medium high heat. Cook patties for about 5 min on each side or until browned.
  4. You can also cook patties for 12 min on each side in oven at 375 degrees. I personally like the pan fried version better.
  5. To make the red pepper crema: Combine the roasted red peppers, Greek yogurt, sour cream, cayenne & salt in a food processor.
Recipe by Grey Stripes & Denim at