I really wanted to create the most simple veggie burger recipe I could think of. I’m constantly finding myself buying frozen veggie burgers even though I know they are loaded with sodium and it’s so much better for you to make them yourself.

But all the veggie burger recipes I’ve ever made have been time-consuming and inconvenient, leading to the inevitable fallback of store-bought frozen veggie burgs. Determined to create a recipe that is as simple as could be, I present to you my 3-ingredient black bean burgers (plus spices).

Meal prep a big batch of black beans, a pot of rice, and have some sunflowers seeds and spices of choice on hand, and you’re all set.

You can third this recipe to make a more realistic serving for a single 2-person meal, but I like to make extra to freeze and then reheat, just like store-bought veggie burgers.


(Makes about 15 patties)

  • 3 cups organic black beans, cooked and drained
  • 2 cups cooked organic sprouted rice (any kind of rice will work)
  • 1 cup organic sprouted sunflower seeds (don’t need to be sprouted, just make sure they’re UNSALTED)
  • 1/2 tsp pink salt or sea salt
  • 1 tsp organic ground black pepper
  • 1 tsp organic garlic powder
  • 1 tsp organic coriander powder


  1. Blend/mash black beans
  2. Add in spices and stir
  3. Add rice and sunflower seeds, and mix everything together
  4. Form into patties (makes about 15 patties)
  5. Two cooking options:
    1. Cast iron skillet with oil, 8 mins each side
    2. Preheat oven to 400F, line baking pan with parchment paper, bake patties 10 mins each side
  6. Eat now, or store in freezer. To freeze, stack 3 or 4 burgers with cut-out sheets of parchment paper between each patty and then store in a sealable bag or container.




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