Vegetarian Burger

Black beans, chickpeas, brown rice, and mushrooms come together to create a very flavorful, but vegan burger patty that is full of flavor and won't have you missing beef.



  • ½ (110 g) medium onion, peeled, cut large chunks
  • 2 cups (115 g) crimini mushrooms, halved
  • ¼ cup (60 ml) Dijon mustard
  • ¼ cup (60 ml) fermented black bean sauce, or low sodium soy sauce
  • ½ cup (90 g) short grain cooked brown rice, cooled
  • ½ cup (45 g) chickpea crumbs
  • 1 cup (170 g) chickpeas, drained, rinsed
  • 1 cup (180 g) black beans, drained, rinsed


  1. Place the ingredients as listed into Food Processor Work Bowl with the Multi-Use Blade and secure the lid. Pulse 4-5 times.
  2. Remove the lid and scrape the sides of the Work Bowl. Repeat the pulse and scrape process 2-3 until all ingredients have been evenly chopped and combined.
  3. Form into 7 oz. (195g) patties and cook as desired.

Chef's Notes

Cooks best in non-stick skillet or on a flat top. You can grill it but it is recommended to grill on a mat or alluminium foil sprayed with non-stick spray. These burgers are a delicious vegan alternative, however, pay attention to what black bean sauce you use as some are made with seafood product.