Black Rice Veggie Burgers on a slate board with a bowl of sweet potato fries on the side

Black Rice Veggie Burger

This Black Rice Veggie Burger recipe uses mushrooms, black rice, chickpeas, zucchini, and breadcrumbs to create tasty burger patties.

4 from 2 votes
Black Rice Veggie Burgers on a slate board with a bowl of sweet potato fries on the side
Print Recipe

Black Rice Veggie Burger

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6
Calories: 92kcal
Author: Olga Miller


  • Olive oil
  • 1 cup chopped onions , from about 1 small onion
  • teaspoons minced garlic , from about 2 small cloves
  • 8 ounces whole brown mushrooms , sliced
  • 1 cup cooked black rice
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 medium zucchini , grated and squeezed dry
  • ¼ cup gluten-free seasoned breadcrumbs
  • 1 large egg
  • ½ teaspoon smoked paprika
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • Gluten-free buns or bread of choice , for serving


  • In a large sauté pan set over medium, heat 2 tablespoons of olive oil. Add onion and cook until translucent, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute. Add mushrooms and continue to cook for 4 minutes. Remove from heat and let cool slightly.
  • Transfer pan contents to a food processor. Add rice and chickpeas, cover, and pulse until mixture resembles ground beef. Transfer to a large bowl.
  • Add shredded zucchini, breadcrumbs, egg, smoked paprika, and salt and pepper, to taste. Stir until all ingredients are moistened. Let mixture rest for 5 minutes.
  • Heat the broiler and position the oven rack 3 inches from the heat. Line a large baking sheet with foil. Lightly grease the foil with olive oil.
  • With wet hands, shape mixture into patties,about 4 inches in diameter and ¾-inch thick. Place on foil-lined baking sheet.Broil for 15-16 minutes until browned and crispy, flipping halfway through.
  • Serving suggestion: Top with mashed avocado, lettuce, roasted red pepper strips, redonions, and crumbled goat cheese or dairy-free cheese alternative of choice.


To make this burger vegan: Reserve 3 tablespoons of the aquafaba (chickpea liquid) when draining the chickpeas. Whisk together 1 tablespoon of flaxseed meal with the reserved liquid and let rest until fully absorbed and thickened, about 5 minutes. Use instead of the egg in the recipe.


Nutrition Facts
Black Rice Veggie Burger
Amount Per Serving
Calories 92 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 27mg9%
Sodium 85mg4%
Potassium 336mg10%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 197IU4%
Vitamin C 8mg10%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Burgers Olga Miller Rice

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