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15 mins
30 mins

For the patties:

2 1/4 cups Cooked black beans

1/2 cup Cooked brown rice

3/4 cup Wholegrain oat flour, more if needed (sub gluten-free)

1/3 cup Isopure® Whey Protein Isolate Unflavored

1 tbsp Onion powder

1 tsp Garlic powder

1 tsp Dried oregano

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1 1/2 tbsp Tomato paste

1 1/2 tbsp Soy sauce or tamari

Sea salt, to taste

Black pepper, to taste

2-3 tbsp Neutral cooking oil, for frying

4 Hamburger buns

1/3 cup Mashed avocado

4-8 pieces Lettuce

4-6 Tomato slices

4-6 Red onion rounds

2-3 tbsp Low-fat mayo or sugar-free ketchup (optional)


  1. To make the patties, place the beans in a large bowl and mash with a potato masher or large fork until mostly broken up with a few bigger pieces. Add the brown rice and mash a bit more, until the rice has broken up.
  2. Add all the rest of the patty ingredients and mix well. The mixture will seem dry at first but will come together. Form into 4 patties.
  3. Heat oil in a non-stick pan. Cook the patties for 3-4 minutes on one side, until browned and crispy. Flip the burgers and fry for a further 3-4 minutes.
  4. Toast the burger buns on a lightly oiled pan. Top with mashed avocado, lettuce, black bean patty, tomato, red onion, mayo/ketchup (if using) and the top of the burger bun. Serve immediately. Enjoy!


Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.