The Green Burger: Black Bean & Brown Rice Patty, Chimichurri & Guac

Chimichurri and guacamole together? Oh ho ho, yes! Even though I just ate this recently, writing about it now makes my mouth water all over again. I’m such a sucker for this burger! It is a serious eat.

So I combined a toasted onion roll and lettuce with the beauty of this chewy and hearty black bean and brown rice patty! I topped it with my favorite guacamole (mashed avocado + salsa mixed together works in a pinch) and an oil free chimichurri sauce. If you don’t know chimichurri, allow me to introduce you to this Argentinian beauty. It’s basically a thin pesto, without nuts or cheese. It’s heavy on oil, loaded with parsley instead of basil an uses garlic for an added zip. Oh, and a nice kick from some lime!

My version skips the oil in favor of good ole hummus. I added some soaked cashews to this one to make it a bit creamier, but you can just add a little more hummus instead if you prefer to skip the cashews. Each time I make my chimichurri it changes a little since you couldn’t precisely measure a handful of parley if you tried. Just remember you want it to be about the thickness of mustard or ketchup. Avoid a pate or spread thickness. It’s still tasty thicker, but doesn’t ooze into all the crevices of my burger properly.

Anyway, these ingredients come together to be one mean green burger. Very green. Very tasty. Even if you use a store bought burger patty try putting chimichurri and guac on as your topper for a kick in the tastebuds!


Black Bean & Brown Rice Burger Patties

by Vegucated Kitchen

Ingredients (4 burgers)

  • 2 cups black beans, cooked
  • 1 cup brown rice, cooked
  • 3 Tbls. vital wheat gluten (you can also use flour instead, but reduce the amount of broth)
  • 1/2 – 1 cup leftover sautéed veggies, chopped (I used onion and yellow bell)
  • 1/2 vegetable broth
  • Flax egg substitute (2 Tbls. ground flax + 3 Tbls. warm water, mixed and allowed to sit for 2 minutes)
  • Salt and pepper (or seasoning of your choice) to taste


Preheat oven to 350F

Combine the ingredients in a bowl and mix by hand until well combined. The mixture should be a firm but chunky dough. Adjust broth if necessary to get the mixture to hold together.

Divide into 4 equal balls and shape into patties.

Place on a parchment lined baking pan and bake in preheated oven for about 12-15 minutes. Alternatively you can cook in a skillet over medium heat for about 10 minutes, flipping once.

Serve on a toasted bun with your choice of trimmings.

As pictured served on a onion roll with guacamole and chimichurri sauce. Delicious!

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Vegan Chimichurri


  • 3 Tablespoons hummus
  • 3 Tablespoons water
  • 1/4 cup soaked cashews, rinsed and drained
  • juice of 1 lime
  • 2 Tablespoons fresh herbs of your choice (I like basil, thyme and rosemary)
  • 1 cup italian flat leaf parsley
  • 3 cloves of garlic
  • 1/2 teaspoon salt
  • dash of black pepper


Pulse all ingredients together in a food processor until a smooth, thick sauce is formed.

Adjust seasoning to taste.

Chill for 24 hours for best flavor.

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2 thoughts on “The Green Burger: Black Bean & Brown Rice Patty, Chimichurri & Guac

  1. What can you substitute for flour or wheat gluten to make this gluten free? It sounds wonderful – but I have to stay away from gluten… 🙂

    • Thanks for the kind words. I’m really in love with this burger, and can’t wait for you to try it too!
      Try omitting the vital wheat gluten and mix up the other ingredients but don’t add the veggie broth. After you get it mixed add only a Tbls of broth at a time if need to moisten the ‘dough’ just enough to make it just mixable but leave it as firm as possible. Since there is flax egg included the patties should hold together just fine.
      I was actually thinking of omitting the gluten next time around anyway because I think the patty will be plenty delicious without it, just slightly softer to chew. Let me know how it turns out and I will be sure to post an update when I make the official gluten free version.

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