Vegan Brown Rice Burger

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The challenge with making a vegan, or any plant-based burger for that matter, is the texture. You want the bite to be firm, but juicy and tender. Many vegan burgers come out too soft and mushy, and that’s not cool. Brown rice is a perfect base for a meatless burger because it gives the satisfaction of having eaten a filling burger without the red meat and still strikes the right balance between chewy and soft. This recipe is foundational, and you can get creative with your choice of veggies, spices, and condiments as long as you keep the veggie to brown rice to bread crumb ratio intact. Enjoy!


Vegan Brown Rice Burger

by Aylin @ Glow Kitchen

Ingredients (15-20 patties)

  • 2.5 cups of cooked brown rice
  • 1.5 cups of bread crumbs (whole-wheat or gluten-free)
  • 1.5 cups of mixed vegetables (carrot, zucchini, red onion, and mushrooms)
  • Salt and pepper to taste
  • 2 tbsp of olive oil for cooking


Chop the veggies into small pieces. Grate the carrot to make chopping easier. Add the pieces to a large bowl.


Fold the rice (cooked according to package instructions) into the veggies.


Toast 2 to 3 pieces of whole-wheat bread and then food process until they resemble bread crumbs (to make 2 cups). Fold the bread crumbs into the vegetable and brown rice mixture.


Time to use your hands! With clean hands, massage all the ingredients together so they are evenly distributed and hold together easily when packed.


Make 3/4-inch thick patties about the length of your palm.


Cook in oil until both sides are browned (about 2 minutes per side).


Serve atop leaves and fresh tomatoes and any other toppings of your choice. You can roll the leaves around the burger for a healthier bun.



Pair the burgers with homemade ketchup! Enjoy!




Bon Appetit!

xo Aylin

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  • This is such a great recipe. I’ve been craving a burger, and I really love that these are so simple. I don’t want to have to add 100 ingredients to get a tasty burger! 🙂

    • Seriously, I thought the same thing, but its all about the proportion for the texture. The rest is up to you in terms of spices.

  • Another fabulous recipe. Brown rice burgers are tops.

  • Emin Erman

    Wow! I will try it using quinoa instead of rice.

  • lost123

    My husband tried this recipe yesterday and it turned out delicious. Thanks!

    • Glad you liked it!

  • apryl

    Could you bake this?

  • happy cook

    I saw a similar recipe on martha stewart where they baked a black bean and rice burger in a 450F oven for about 12 minutes. They preheated the oven and baking pan.They also said they oiled the baking pan.

    I wonder if this recipe needs to be fried in oil so patty sticks together? I’m going to try baking it.

  • Meagan

    I made these with leftover cold rice (actually,it was a mix of brown rice, millet and spelt). Because the rice mixture was cold I added some water which made it stick together. Also,I had my rice mixture flavored with veg broth,tumeric and a bit of kombu seaweed,which helped the patties have even more flavor. These were really delicious!! We will definitely be having these on regular rotation whenever we have extra rice made! Added bonus is that these can be made with any vegetables you have already in the house!

  • Bailey

    Mine wouldn’t stick together 🙁 is there maybe a reason why?

    • The rice might be too dry. Add a bit of olive oil and nutritional yeast to help it stick.

  • nitya

    these came out super awesome!! thanks for the delicious recipe!