This is a good basic recipe that can be a canvas for any other vegetables you have on hand such as carrots, mushrooms or spinach. For this recipe, I like to leave the brown rice a little al dente for some added crunch but you can easily cook it longer if you prefer.
1/4 cup brown rice
1/4 cup bulgur
2 tablespoons extra virgin olive oil, divided
2 tablespoons minced onion
1 clove garlic, finely minced
Salt, to taste
Freshly ground black pepper
2 tablespoons black beans, drained and rinsed
2 tablespoons breadcrumbs
2 tablespoons water
1/4 teaspoon ground cumin
1 egg, beaten
Boston (or Bibb) lettuce, for serving
Tomato slices, optional
Whole-wheat hamburger roll, split
1. In a small saucepan, add brown rice with 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer until rice is cooked and water is absorbed, about 15-20 minutes.
2. In another small saucepan, add bulgur with 1/2 cup water and bring to a boil. Reduce heat to low and simmer until bulgur is cooked, about 10 minutes. Transfer bulgur to a medium bowl and set aside.
3. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Remove from heat and allow to cool for 5 minutes.
4. When brown rice is done, transfer to bowl with bulgur along with cooled onion mixture. Toss to combine.
5. Using the back of a spoon, gently mash black beans (leaving some whole) and add to bowl. Add breadcrumbs, water and cumin and stir to combine. Add enough egg to bind mixture together, almost all of egg (discard extra egg or save for later use). Mixture must be pretty wet in order to hold together.
6. Clean sauté pan and heat remaining 1 tablespoon olive oil over medium heat. Cook burger until a good crust forms on bottom, about 5 minutes. Flip burger over and cook for another 5 minutes. Transfer to bun and serve with desired toppings.