16 Jan 2014

Ginger cilantro black bean “burger”

Let me just start by saying that I’m not under any delusions that this is an actual burger. I’ve made no attempts to make imbue this burger with any faux beefy qualities. Hell, I didn’t even bother with a bun. If I wanted a hamburger, I could go and get a hamburger. What I wanted was a flavorful, plant-based companion for my previous post, shichimi togarashi sweet potato fries with miso ketchup. This burger is based on my all-time favorite veggie burger from Hillstone, aka Houston’s, that my husband often orders with a side of bacon. The Hillstone version also has a black bean and brown rice base but is a dramatic purple/red color from the incorporation of beets and has more of a smokey cumin flavor. I wanted to veer towards more of an asian flavor profile so I introduced fresh ginger, cilantro, sautéed shallots and sesame oil. I also decided to add some roasted parsnips to the mix for their delicate sweet and nutty flavor.

I should give you a heads up that this burger takes a bit of time to put together, so it’s best to plan ahead. There are several steps from cooking the rice, roasting the parsnips, sautéing the shallots, chopping the various herbs and veggies and then letting the whole mixture rest for at least a couple of hours. I would humbly like to say that I think it’s worth the effort once you take your first bite and get a taste of the crispy, browned crust and it’s soft, flavorful filling. I topped mine with some luscious avocado, shiro goma (roasted sesame seeds) and a sprinkle of sea salt, but you could just as easily throw yours in a bun with lettuce, tomato and the more traditional burger toppings. Still, you won’t be fooling anyone!



I’d like to give a shout out to my pal, Amy. Sometimes I ask my friends if there’s anything they’d like me to make for the blog and she requested a burger. I hope you like it sister!



Ginger cilantro black bean “burger” recipe


1 lb parnsips, peeled and cut into large chunks

1/2 cup uncooked brown rice (I used short grain)

3 shallots, diced (a little over 2 cups)

4 cloves garlic, minced

2, 15 ounce cans organic black beans

1/4 cup gluten-free rolled oats

1/3 cup finely chopped cilantro

1 1/2 tablespoons grated ginger

1 deseeded and minced jalapeño

2 teaspoons sesame oil

Grape seed oil

Kosher salt

Fresh ground black pepper

Optional garnish: avocado & shiro goma (roasted sesame seeds)


Preheat your oven to 375. Place the peeled and cut parsnips onto a rimmed baking sheet. Toss with 1/2 tablespoon grape seed oil, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper. Cook for 30 mins until tender, stirring once halfway through. Remove from heat and set aside to cool.

Meanwhile, rinse the brown rice and put into a small pot. Cover with several inches of water and bring to a boil and then reduce to a simmer. Cook until the rice is edible, but still fairly firm. About 15 minutes. Drain rice and set aside to cool.

In a large skillet, heat 1 tablespoon of grape seed oil. Once the oil is hot, add the shallots and 1 teaspoon of kosher salt. Cook stirring frequently until shallots begin to brown, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and set aside to cool.

In a food processor pulse the roasted parsnips and black beans until the mixture is broken up bur chunky and there are still some whole black beans.

In a coffee or spice grinder, grind the gluten free oats into a fine powder.

In a large bowl add all ingredients plus 2 teaspoons of grape seed oil and 1 1/2 teaspoons of kosher salt. Mix with hands until everything is well incorporated. Cover and refrigerate for at least a couple of hours or overnight. When ready to cook, create patties out of the mixture. I used about 1 cup per patty.

Heat a couple of tablespoons of grape seed oil in a cast iron skillet and once it’s hot add the patties to the pan and cook for a couple of minutes per side until a brown crust forms. You can cook more than one patty per batch, just make sure not to over crowd them so they are easy to flip. Then, turn off the heat and allow the residual heat from the skillet to cook the patties through for a few additional minutes. Ganish and serve immediately.

beans and rice
parsnips raw and roasted
shallots and garlic
ginger and cilantro
burger ingredients
burger mixture
burger raw and cooked
ginger cilantro black bean burger 2


5 Responses to “Ginger cilantro black bean “burger””

  1. Chef Lo, you are my daily inspiration. Thank you for, what I know is going to be, a delicious “burger.” And, to pair it with some ridiculously good sweet potato fries? I win! Thank you, sister.

  2. This burger recipe looks absolutely delicious, thank you for the inspiration! Have you tried freezing it? Since there’s a fair amount of prep, I’d love to make an extra batch to keep on hand. Thanks!

    • wegolden

      Hi Cat! I haven’t tried freezing them yet, but I don’t foresee any issues with it. For best results I would form the patties and freeze them on parchment on a rimmed baking sheet. Once they are frozen you could stack them separated by parchment and put them in a bag or another container.

  3. This recipe is next on my list…Can’t wait to try this! Can I get a version for the little guy?


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