Those illusive solid whites and just-solidified yolks of sous vide soft-boiled eggs. Eggs are a great choice for sous vide cooking because you can obtain yolk consistencies that are otherwise unachievable. Despite what the appealing images in sous vide recipes might suggest, egg whites are a concern. Simply said, they don’t adequately stiffen up. This dish corrects that. My partner interrupted me mid-sentence the last time I made these for her and exclaimed, “These eggs are perfect!”
| Prep Time: | 25 mins |
| Cook Time: | 16 mins |
| Total Time: | 41 mins |
| Servings: | 6 |
| Yield: | 6 patties |
Ingredients
- ½ cup uncooked brown rice
- 1 cup water
- 2 (16 ounce) cans black beans, rinsed and drained
- 1 green bell pepper, halved and seeded
- 1 onion, quartered
- ½ cup sliced mushrooms
- 6 cloves garlic, peeled
- ¾ cup shredded mozzarella cheese
- 2 eggs
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic salt
- 1 teaspoon hot sauce
- ½ cup dry bread crumbs, or as needed
Instructions
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
- Preheat an outdoor grill for high heat. Lightly oil a sheet of aluminum foil. Mash black beans in a large bowl with a fork until thick and pasty; set aside.
- Place the bell pepper, onion, mushrooms, and garlic in the bowl of a food processor, and chop finely. Stir the bell pepper mixture into the mashed black beans. Place the brown rice and mozzarella cheese in the food processor, and process until combined. Stir the mixture into the black beans.
- Whisk together the eggs, chili powder, cumin, garlic salt, and hot sauce. Stir the egg mixture into the black bean mixture. Stir in the bread crumbs, adding additional bread crumbs as needed until the mixture is sticky and holds together. Divide into 6 large patties.
- Place patties onto the prepared foil, and grill until browned and heated through, about 8 minutes per side.
- To bake the patties: Preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. Place patties on baking sheet, and bake about 10 minutes on each side.
Nutrition Facts
| Calories | 317 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 13 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 1704 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Making these veggie burgers was fun !!!!
This is the veggie burger I’ve been searching for since we became vegetarians. I subbed olives for mushrooms and dried beans in oven for a few minutes before mashing. They took a bit longer to cook, but they’re going to be a staple in our house. I made extra to freeze.
Good flavor but I wasn’t happy with the texture. The burgers stuck to aluminum foil even with Pam. I’ll make it again but I’ll reduce the moisture & use a hotter grill.
this was very flavorful.. i had mine plain and also with some greek yogurt.. bf had a bite of my plain patty and said it tasted good but didn’t remind him of a burger.. he said he’d be willing to try this in a bun with lettuce and tomato and give a final review.. that being said i made a few changes taking a lot away from Tammy Zuch’s review.. i didn’t use a food processor.. i just chopped the veggies and sauteed them in a bit of olive oil before adding it to the beans that i mashed with a potato masher.. mixed everything together and put it in the fridge overnight.. i baked these the next day and am looking forward to buying some buns for bf to give this another shot.. ty for the recipe
Love this recipe! I use cheddar and Monterey jack cheese when I make it. It is my family’s favorite meatless meal.
Oh man, finally a veggie burger that sticks together!! This recipe is awesome. I used Tasty bite brown rice and lentils so I didn’t have to cook brown rice from scratch to speed up the process. I also used gluten free breadcrumbs which I needed more than 1/2 cup because they don’t absorb as much moisture as regular. You really have to eyeball it when you are thickening it up! I used egg whites instead of eggs which worked fine as a binder! Now my favorite burger, thank you for this recipe! I pan fried it, and oven baked them, both methods were great.
It was my first time making veggie burgers and it turned out great. I did bake the black beans in the oven at 350 for 20 mins to dry them out a bit. I also chopped everything rather than a food processor for more texture. I sautéed the veggies for five minutes to bring out the flavor. I used 3 eggs as I didn’t measure the peppers or mushrooms and it needed a bit more moisture to stick together. I found it easier to use a hamburger press with wax paper to form the patties. I threw them in the frig for 3 hours to firm up. It only took 8-10 minutes for each side in a pan with olive oil. I will be making these again. Thanks for the great recipe.
The burgers absolutely fell apart during cooking.
Turned out super well! I’m the only person in my family who doesn’t eat meat, so I made a bunch and froze them. They’ve been keeping pretty well.
The middle was too spongy for both of us. I may try them again however I would make the burgers much thinner and add more seasoning.
So good. I don’t have grill so I made them on the cast iron skillet. They got a very nice crispy texture and smelled amazing.
I followed the recipe exactly. While the end result was very tasty, it did not firm up at all. I baked the patties at 425 for 30 minutes and they became very hot mush and did not hold their shape at all. It was more like dry veggie Sloppy Joes than burgers.
Yummy! Tinkered w/ a bit-they were super wet so we didn’t grill but cooked in higher than recommended oven and nearly double the time. Made few changes based on what was on hand or taste: used whole grain pilaf and a small cold baked potato in place of brown rice. Used 1 can each pinto & black, about 1/4 an onion, no garlic & nearly double bread crumbs as they weren’t holding together. Served open w/ sliced avocado, melted mozzarella, and fresh pico. Yum!
Wow! Thanks do much for this recipe! This is the best veggie burger we’ve ever had and when I want a veggie burger this will be the only one that’ll do! Yummy!!
For taste I give this the highest rating; however it didn’t meet the texture requirements for a burger. Rather I use these for a quesadilla filling. I finely hand chop the pepper, onion, garlic and mushrooms as this seems to work better for me. Also, I prepare them without the bread crumbs and form them into patties and freeze them. I then cook the frozen patties in a little olive oil in a pan and use it for filling with melted cheese in a tortilla. Serve with salsa and guacomole and it is delicious.
OMG, OMG,,,,,that is all my husband could say and then he said, I cannot believe this is meatless.
Like everyone else I tweaked this. They turned out wonderful. Here are the changes I made. I sautéed the following vegetables in a nonstick pan in 1/3c olive oil. 1/2c matchstick carrots 1/2c combined diced red and green peppers 2cloves diced garlic 1/3c combined diced onions and green onions Added 1packet of Sazon Goya seasoning(with coriander&annatto)cooked just to soften. I did not process or mash nothing. The black beans I just drained and rinsed, I also baked 6 slices of whole wheat bread cooled and ground up to use for bread crumbs(about 4cups). Start out with 2c then add if needed. I combined all the original ingredients minus spices,eggs,hot sauce,mushrooms,and water. Also the rice was 1 1/2c. But it will be a personal preference. Mixed my ingredients together in large bowl and added the following 1container of Sabra roasted red pepper hummus. I did not have to add any liquids not even the requested cup of water also I had bought some matzo meal and added 1/2c to the mixture. It was the perfect consistency (like meatloaf). Made 12 burgers cooked 2 in nonstick pan on the stovetop, the rest in 375 degree oven for 15-20 min. Seasonings was a dash of liquid smoke and a shake of Cajun spice. Used a olive oil cooking spray on the cooking sheet to bake. My husband who is a meat and potato man ate 2 and took 2 more to work to share with a co-worker.
Best veggie burger I ever made! I didn’t have a food processor, so I chopped everything by hand. Very fun to make.
the recipe size is huge and the burgers were mushy. i made them really thin. the taste is amazing would make again just not use the food processor so everything can be chunky and hopefully not be mushy.
Family didn’t enjoy but I love them baked at 350 for 20mins and topped with salsa.
Decent start, but the texture wasn’t good. Way to much moisture in the food processor mix. Following instructions to a T left a burger that was mushy and made me concerned about whether the egg was actually cooked.