White Bean Burger with Red Pepper Yogurt Spread


  • 1/4 cup black rice
  • 1/2 cup water (for preparing rice)
  • 1 can cannellini beans 15.5oz
  • 1 Tbs garlic, minced
  • 1/2 tsp paprika
  • 1/2 tsp taco seasoning
  • 1/2 tsp black pepper
  • 1/2 tsp lemon juice
  • 1 tsp lemon juice
  • 1/2 onion, medium
  • 1/2 cup breadcrumbs
  • 1/2 cup roasted red pepper, diced
  • 1 egg
  • 8 whole grain hamburger buns

Yogurt Spread

  • 1/2 cup Light & Fit Greek Nonfat Yogurt, plain
  • 1/4 cup roasted red pepper
  • 1 pinch taco seasoning (if desired)


  1. Preheat oven to 375 F

  2. Rinse black rice in cold water and drain 

  3. Place in a small pot on stovetop and bring to a rolling boil. Once boiling, add rice, reduce heat and cover the pot. Let rice simmer for 35 minutes, or until water has been fully absorbed. 

  4. While rice is being prepared, add beans, garlic, paprika, cayenne, black pepper, salt, and lemon juice into a food processor. Pulse until pureed.

  5. In a large bowl, whisk egg. Add in pureed beans, breadcrumbs, red peppers, and onion and mix thoroughly. Add cooked rice to mixture and mix.

  6. Use your hands to form the mixture into burger patties (this recipe make approximately 8 medium patties).

  7. Place patties on a baking sheet lined with parchment paper (or lightly greased).

  8. Bake for 30 minutes, flipping patties once halfway through the baking time.

  9. While patties are baking in the oven, place yogurt and roasted red peppers in a food processor and blend until smooth.

  10. Once baked, place burger patties on a whole grain bun, top with yogurt spread, and serve warm.

  11. Add optional toppings such as sliced avocado, tomato, lettuce, or onion if desired. 

  12. Serve warm and enjoy!