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Black Bean and Brown Rice Patties
with sauteed chard and Sriracha mayo

Active: 30 min Total: 30 min
Leftover rice helps these veggie patties come together pretty quickly. Spiced up with cumin, paprika and some Sriracha mayo, rice and beans gets a new update. Our paleo members will be enjoying these flavors in turkey patties.
Smarts: If you always have some frozen cooked rice on hand and canned beans, you are never far away from an easy pantry-friendly dinner.


Sauteed Chard:
  • Green onions (white parts) - 2 stalks , chopped
  • Chard - 1 bunch , leaves torn, stems chopped into 1/2" pieces ((If you really love chard, go for 2 bunches))
  • Cooking oil - 1 Tbsp
  • Lemon - 1/2 , juice of
Black Bean and Brown Rice Patties:
  • Green onions (green parts) - 2 stalks , chopped
  • Black beans (14 oz / 397 g can) - 1 can , rinsed and drained ((~2 cups))
  • Leftover brown rice - 2 cups
  • Corn kernels - 1/2 cup
  • Tomato paste - 2 Tbsp
  • Cumin - 1/2 Tbsp
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Cooking oil - 2 Tbsp
Sriracha Mayo:
  • Garlic - 1 clove , minced
  • Mayonnaise - 1/2 cup
  • Lemon juice - 1 tsp
  • Sriracha - to taste , ~1 tsp is a good heat level


  1. Green onions / Garlic / Chard - Prep as directed. Make sure to keep white and green parts of green onions separated. (Can be done up to 3 days ahead)
  2. Black beans - Rinse and drain.
  3. Make patties - Mash black beans in a mixing bowl with a fork (or a potato masher). Add in green parts of green onions, rice, corn kernels, tomato paste, cumin, paprika, and salt. Mix everything together with your hands. Form into 3" (7.5 cm) wide and 3/4" (1.9 cm) thick patties. If not making right away, cover in plastic wrap. (Can be done up to 2 days ahead)
  4. Make Sriracha mayo - Mix together minced garlic, mayo, lemon juice, and Sriracha. (Can be done up to 5 days ahead)

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  1. Preheat oven to 375F (191C) degrees. (If you prefer to grill instead of heating up the oven, you can brush patties with oil and grill over direct high heat for ~3 minutes on each side and then cook on lower heat for another 6 to 8 minutes with the cover closed.)
  2. Situate a sheet pan next to stovetop. Heat a non-stick pan over medium-high heat and add oil. Once oil is hot, place patties into pan and sear on both sides for 2 to 3 minutes each, until a golden crust is formed. Transfer patties onto sheet pan as they finish searing. Bake in the oven for 12 to 15 minutes.
  3. While patties are baking, saute chard. You can use the same pan and just wipe clean with a paper towel. Return pan to medium-high heat and add oil. Once oil is hot, add white parts of green onions and chard stems. Saute until softened, ~3 minutes. Next add in chard leaves, as much as can fit into the pan. Add more as leaves wilt. Finish with lemon juice and season to taste.
  4. Enjoy patties on top of chard, topped with Sriracha mayo.



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