We love the mix of black bean, beets, and brown rice in this burger recipe.  Anita Bafna, partner at Ernst & Young, an accomplished career women with great family values, and a mentor to her friends and family members shares with us a step by step recipe. The taste of this burger is as close to eating at any good burger joint or even better.  If you have all the ingredients in place it’s easier to assemble, says Anita didi on our IGTV cooking series.  Anita didi cooks in her spare time for her family and enjoys traveling around the world. I am always so inspired by her ability to balance work and family life with such a beautiful smile. Hope you all enjoy the burgers as much as I did with my family.


1 cup brown rice, cooked

2 cups black beans, cooked

3 tbsp oat bran

2 tbsp onions, chopped

1 cup roasted beetroot, chopped

1 tbsp beetroot juice

1/2 tsp red chili powder

1/2 tsp cumin powder

1/4 tsp black pepper powder

1 tbsp jalapeños, chopped

1 tbsp Molasses

4 tbsp BBQ (Sticky Fingers)

2 tbsp vegetable oil


Condiments for the Burger (Assembly)

1/2 cup shredded lettuce

8-12 square slice of cheese (pepper jack, monterey jack or cheddar)

1 tomato, sliced

1 small onion, sliced

Stone ground mustard

Ketchup (organic woodstock)

Vegan mayo

BBQ and molasses sauce



For Vegan Mayo

1/4 cup aquafab

1/4 tsp ground mustard

1/4 tsp sea salt

1 1/2 tsp apple cider vinegar

1-3 tsp brown rice syrup (or cane sugar)

3/4- 1 cup oil (canola, sunflower or avocado)


For Burger Patties

Step 1

Mix molasses and bbq sauce together and keep it aside. In a medium size mixing bowl add brown rice and beetroot juice and mix well.  The beetroot juice helps to keep the burgers from turning dry. In the same mixing bowl add chopped beets, chopped onions, oat bran, 1 tbsp of bbq and molasses sauce. Add cumin powder, chili powder, black pepper and salt.  Mix all the ingredients gently and start making the burger patties. Refrigerate the burger patties for one hour before roasting them on the skillet. This will help the patties roast well and not fall apart while turning them upside down on the skillet (super helpful tip from Anita Bafna).

Step 2

Heat vegetable oil in a cast iron skillet or non stick pan to grill the burger patties 2 minutes on each side. Add cheese squares on top of the patties and close the skillet with the lid until the cheese squares melt.  Work this process on a medium heat so you don’t burn the bottom of the patties.

Step 3

To assemble the burger.  Brush the reserved bbq and molasses sauce on the bottom of the bun and place the grilled patties.  Brush the other half of the bun with mustard and ketchup. Add tomatoes, onions, shredded lettuce mixed with vegan mayo, pickles and jalapeños.

To Make the Vegan Mayonnaise 

Step 1

Add 1/4 cup aquafaba to a tall glass jar along with ground mustard, sea salt, apple cider vinegar, and brown rice syrup. Blend on high with an immersion blender for best results.

Step 2

Measure the oil in a liquid measuring cup. Then, with the immersion blender on its highest speed, slowly stream the oil in over the course of 1-2 minutes. Doing so supports the immersion process. Move the immersion blender up and down to incorporate a little air toward the end.  If it’s looking too thin, add more oil. The more oil you add, the creamier, thicker, and dense the texture will become.  You should’t need more than the recommended amount in the recipe.  Taste and adjust flavors as needed, adding more sweetener of choice.