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New York Times Veggie Burgers


  • 1 can black beans, rinsed and drained                
  • 1 can tomatoes with mild chilies, drained            
  • 1 clove garlic minced or pressed                          
  • 1 tsp garlic powder                                                  
  • 1 tsp onion powder (optional)                                
  • 2 green onions, chopped                                          
  • 1 cup carrots, chopped
  • 1 cup parsley or cilantro
  • 1-2 cups brown rice, cooked
  • 8 whole grain buns
  • (Optional) veggie toppings and condiments


  • Preheat oven to 450. Process the first seven ingredients using a blender or food processor.
  • Remove 3/4 of the contents into a bowl. Add 1 Cup of rice to the blender and mix.
  • When a thick paste forms, add the rest of the ingredients. (Blend more rice if needed.)
  • Saut√© the burgers on medium heat for 5 min each side, until both sides are browned.
  • Bake in the oven to eliminate a gummy texture.
  • Toast the buns and top with your favorite condiments.