Makes 6 burgers.


  • 2 cups (500 mL) gluten-free vegetable or chicken broth
  • 1 cup (250 mL) U.S. long grain brown rice
  • 1/4 cup (50 mL) safflower oil (or a light flavoured cooking oil), divided
  • 1/2 cup (125 mL) finely diced red onion
  • 1/2 cup (125 mL) finely diced red pepper
  • 1/2 cup (125 mL) finely diced mushrooms
  • 1 clove garlic, minced
  • 1 tsp (5 mL) each, ground cumin and coriander
  • 1/2 tsp (2 mL) each, coarse salt and red pepper flakes (less if desired)
  • 1/2 cup (125 mL) gluten-free seasoned breadcrumbs
  • 1 cup (250 mL) canned black beans, drained and rinsed well
  • 2 oz (60g) Queso or crumbled feta
  • 1 egg, lightly beaten


  1. In saucepan, bring broth and rice to a boil over medium high heat. Reduce heat to low, cover and cook until all liquid has been absorbed, about 40 minutes. Let cool slightly.
  2. In skillet, heat 1 tbsp (15 mL) of oil over medium-high heat. Cook red onion until tender, about 5 minutes. Stir in red pepper and mushrooms and cook until tender, about 5 minutes. Stir in garlic, cumin, coriander, salt and red pepper flakes and cook one minute.
  3. Scrape onion mixture into the bowl of a food processor. Add breadcrumbs, cooked brown rice, black beans, queso or feta and egg and pulse until combined.
  4. Using wet hands (will help mixture from sticking), form into ½ cup (125 mL) patties.
  5. Cook in batches in a large, non-stick skillet over medium low heat, using 1 tbsp (15 mL) of the oil at a time until golden brown, about 6 to 8 minutes per side.
  6. Serve on gluten-free buns with dill pickle slices and a yogurt cilantro sauce (and some extra Queso if you’re feeling decadent).

Add 1/4 cup (50 mL) of chopped fresh cilantro to the burger mixture for added flair. Use regular breadcrumbs instead of gluten-free breadcrumbs if you prefer.