Jambalaya and Black Bean Veggie Burgers
main dishes

Jambalaya and Black Bean Veggie Burgers

Courtesy of Kristen D. of Dix Hills, NY, the winner of the Zatarain's® "Jambalaya Throwdown," these veggie burgers have New Orleans flavor from Zatarain’s Jambalaya Mix.
  • 25m

    prep time

  • 45m

    Cook Time

  • 496


  • 13



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  • 2 1/2 cups water
  • 1 package Zatarain's® Jambalaya Rice Mix
  • 4 tablespoons vegetable oil, divided
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 egg, beaten
  • 1/2 cup bread crumbs
  • 1 large yellow onion, sliced into thin rings Substitutions available
    • large Vidalia onion, sliced into thin rings
  • 1 teaspoon butter
  • 1 teaspoon light brown sugar
  • 8 hamburger buns, grilled or toasted
  • 8 slices Colby Jack cheese
  • Lettuce leaves
  • Tomato slices


  • Bring water, Rice Mix and 1 tablespoon of the oil to boil in medium saucepan. Reduce heat to low; cover and simmer 25 minutes or until rice is tender. Remove from heat. Let stand 5 minutes

  • Meanwhile, mash black beans in large bowl until slightly chunky. Add rice mixture; stir until well blended. Add egg and bread crumbs. Mix with hands until well blended. Shape into 8 firm patties. Refrigerate patties for 30 minutes.

  • Heat 1 tablespoon of the remaining oil in large nonstick skillet on medium heat. Add onions; cook and stir 8 minutes or until caramelized. Add butter and brown sugar; cook and stir 1 minute. Spoon onions into small bowl. Set aside.

  • Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add 4 of the patties; cook 4 to 6 minutes per side or until heated through and golden brown. Repeat with remaining patties, adding remaining 1 tablespoon oil to skillet.

  • To serve, place burgers on bread slices. Top with cheese, caramelized onions, lettuce and tomato slices.

Nutrition information (per Serving)



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