Summer is all about burgers, but meat-eaters shouldn’t get to have all the fun! I like chicken way too much to ever fully go vegetarian, but TJ and I like to occasionally go meatless at meals. These black bean and rice burgers are an awesome way to ditch the beef, while still having a filling and satisfying burger.

These patties stuck together much better than I expected them to. I thought it might start to fall apart after taking a bite into it, but it really did stay together like a beef patty would. The sauce on top of the burger is made from salsa and Greek yogurt (in place of sour cream), and it added a lot of flavor – so much that I didn’t even feel like having cheese on these. You should totally try making these this weekend!

Printable Recipe
Serves 2

ingredients:
1/2 can black beans, drained and rinsed
1/2 cup microwaveable brown rice
1 shallot, finely diced
1 tbsp salsa
1/8 cup plain Greek yogurt
1/8 cup salsa
2 hamburger buns

instructions:
Use a fork to mash the black beans into a paste.

In a medium bowl, combine the beans, rice, shallot, and 1 tbsp salsa.

Stir together until fully combined.

Divide the mix into two equal balls. Spray a skillet with cooking spray and heat over medium-high heat. Place the two balls in the skillet and flatten into a patty with a spatula.

Cook for 4-5 minutes on each side, until light brown and crispy.

While the burgers cook, combine the Greek yogurt and salsa in a small bowl and toast the buns.

Place the patties on the buns and top with the sauce.

Enjoy!

Adapted from Betty Crocker’s Quick & Easy Cookbook