Black Bean Burger Patties With Asian Style Salsa

Another recipe adapted from Tosca Reno’s “The Eat Clean Diet – Recharged!” I made a batch of these to take with me to work for lunch. They taste great at room temperature and the crunchy, spicy salsa I created on the side adds a bit of extra kick!


Black Bean Burger Patties:

  • I cup black beans, drained and rinsed well then mashed
  • ½ cup cooked brown rice
  • 1 garlic clove, minced
  • 1 leek finely chopped (white part only)
  • 1 cooked and mashed sweet potato
  • 1 cup baby spinach, chopped
  • 1 carrot, finely grated
  • 1 small bunch chopped fresh basil
  • 1 celery stalk, finely diced
  • 1 tsp chili powder
  • 1 ½ tsp dried oregano
  • 1 ½ tsp ground cumin
  • 1 tbsp extra virgin olive oil


Sauté the garlic in 1 tbsp olive oil until aromas begin to release. Add in the carrot, celery and leek into the pan and stir until soft and golden. Remove from heat.

Mix all other ingredients in a large bowl, then add in the cooked ingredients from the pan and mix with hands. You may need to coat your hands in a bit of olive oil to stop the bean batter sticking all over you!

Divide mixture up by taking a lump the size of your fist from the bowl and shape with your hands into a round, fist-sized pattie. Place patties on a non stick baking sheet and refrigerate for about 2 hours.

Once ready, heat a non-stick grill pan over medium heat and coat with a light film of oil. Add patties to the hot pan and cook on each side until they look golden and crispy (approx 6 minutes each side). Remove from pan and serve with Asian style salsa. These would also be yummy served in a wholegrain burger bun with a little sliced avocado and Asian salsa.

Note: We made these with wild rice but I think brown rice would work better as it is more glutinous in texture so will help bind the patties more effectively.

Asian Style Salsa:

  • Fresh lime juice from about 3 limes, seeds removed
  • 1 Seeded and chopped red chili
  • ½ tsp fish sauce
  • 1 tsp soy sauce
  • 2 tsp mirin
  • 2 tsp light brown sugar
  • Chopped coriander
  • Crushed roasted peanuts
  • 1 zucchini, diced
  • 2 tomatoes, diced
  • 4 small cucumbers, diced


Dice up with tomatoes, zucchini and cucumbers and place in a medium-sized salad bowl. Combine fish sauce, lime juice, chili, mirin, soy sauce, light brown sugar and chopped coriander in a container and stir well. Drizzle dressing over diced vegetables and sprinkle with roasted peanuts.


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