Spicy Black Bean, Kale & Brown Rice Burgers

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Preparation time: 20min-2hrs

Cooking time: 40min

SF, DF, GF, VG, (Great for kids but leave out the chilli)

These burgers are absolutely perfect for family style weekday eating. You can make a big batch of them, put them in the freezer, then when you get home from work all you have to do is put them in the oven.

For those of you making these for your family and children, my suggestion, is that once I have seasoned them with everything but the paprika, I take out a little of the mix to make burgers for kids.  Then I season the rest as usual for adults.

I offer you the slow and steady way to make them which will have an added boost of minerals, energy and nourishment but also the quick way to make them for those days when you just don’t have time. When you do have time, I highly suggest cooking from scratch. As this will ensure that you will get the utmost amount of energy, nutrition, nourishment and medicinal properties from these. They will be delicious either way!

Black Beans are an absolute must and an absolute winner for the winter time. They are the most nourishing bean for our Kidneys which really needs to be taken care of during this time of year.

Our Kidneys are the house of our deepest inner life source and govern how much vitality, sexual energy, motivation and we have. When our Kidneys are in good health and full of strong balanced energy we sleep really well, have flourishing hair, skin, nails and bones, a good sexual vitality and good motivation. But when they get tired and low in energy we can feel really exhausted. Like we just don’t have any motivation to do anything and we can even begin to feel depressed. Our sleep gets affected, we may not have much sexual drive, our hair may start falling out and we may also begin to experience lots of fear and anxiety. Lastly, our immune system will become low and we may catch lots of viruses.

So as you can see it is vital to keep our Kidneys in good shape, especially during the Winter.

These burgers go best with my Sweet & Sour Plum Tomato and Chilli Chutney and my Garlic Vegenaise.


(Makes 12-14)

  • 300g Uncooked Black Beans (Soaked for 1hr) – Cook in a pot or pressure cooker with a strip of Kombu for 50min with double the amount of water.
  • 190g Short Grain Brown Rice (Soaked for 1hr) – Cook in a pot or pressure cooker with a strip of Kombu for 50min with double the amount of water and a pinch of salt.
    160g Cooked Black Beans (Drained from liquid)
  • 4 Large Garlic Cloves (Roughly Chopped)
  • 2 White Onions (Roughly chopped)
  • 230g Cooked Short Grain Brown Rice
  • 90g Carrots (Roughly Chopped)
  • 70g Kale Leaves
  • 25g Coriander Leaves
  • 15g Parsley Leaves
  • 2 Tsp Fine Sea Salt
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Cumin
  • 1/2 Tsp Five Spice
  • 3 Heaped Tbls Chickpea Flour
  • Olive Oil


– Once your black beans and rice are cooked, pre-heat the oven to 180degrees C
– Add onions, garlic, carrots, kale leaves, 125g black beans, 140g brown rice, coriander and parsley to a food processor. If you do not have a food processor then cut the vegetables finer and use a hand blender
– Pulse slowly until everything is mixed and there are no large chunks. You will need to keep pausing and mixing with a spoon to make sure everything gets under the blade. Do not just blend it continuously on high speed, you need to pulse it as you want some texture in it and it isn’t just a very smooth paste
– Once there are no longer any large chunks but it is blended well with some texture, transfer the mixture to a mixing bowl. Add another 30g of cooked unblended black beans and 95g of brown rice. Mix in well
– Season with all seasoning besides the paprika. If you are making some for kids then now is when you take out some of the mixture just for them. Now add the paprika to the rest or all of the mix
– Add chickpea flour and mix well. The consistency should become thick, not too dry but not too wet. You should be able to pick it up and it will stick together without being sloppy. If it is too wet then add another 1 tbls at a time of chickpea flour
– In an oiled baking dish/tray, with lightly wet hands begin to make your patties. I usually take a ball of mixture the size of my palm and roll it into a ball. Then place the ball directly in the baking tray and pat it down into a patty shape. Continue until you use up all the mixture. You may need to do more than one tray
– Make sure you leave some space in between burgers as you will need to flip them!!
– Once done, drizzle a very little olive oil so each burger has a little on top and add the to the oven to bake for 20min
– After 20min is done take them out and carefully flip them. I find using 2 spatulas the easiest and if you break the shape of any as you flip they should be easy to mould back into shape once flipped.
– Add back to the oven for another 15min or until nice and crisp but not cracking and falling apart
– Once done, take them out and let them cool for 5-10min

Voila! Enjoy with my Sweet and Sour Plum Tomato Chutney and Garlic Vegenaise! And whatever is left enjoy as left-overs or pop them in the freezer xx


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