Black Tap’s Vegan Burger

Add heat to this meatless version with jalapeño and chili powder.

For a healthy grilling option, “this vegan burger uses brown rice as opposed to egg or a bread component to help bind it together," says chef Joe Isidori of Black Tap in New York City. "It's also a great way to add extra fiber."

Also in our grilling series in partnership with Related Rentals: Summer Grilling Recipes From Greenpoint Fish and Hemlock's Grilled Bluefish and Veggies

Makes 16 5-ounce burgers

See the video demo here.


  • 2 Rudy's Vegan Buns
  • 3 cups brown rice, cooked
  • 1 can black beans, rinsed
  • 5 ounces jalapeño
  • ½ bunch cilantro
  • 1 tablespoon paprika
  • 1 teaspoon chili powder
  • 1 tablespoon oregano
  • 1 red onion, diced


  1. Toast the buns, then place them in a food processor and pulse until you have fine breadcrumbs.

  2. Mix all ingredients together, then fold in the breadcrumbs.

  3. Allow mixture to sit for a couple hours in the refrigerator, then shape into 5.5 ounce patties and wrap them in sandwich paper.

  4. Heat a grill and cook the patties four 4 minutes on each side.