Bean burgers have a lot to brag about. They might be the underdog at a summer barbecue, but they can be the ideal plant-based solution to warm weather dining.

This easy version is especially delicious, with the added advantage of zero cholesterol or saturated fat.

These days, bean burgers appear on the menu in many restaurants, and in the freezer section of your local grocery store. But many commercial bean burgers include egg whites or added fats. When you make your own, you can control the quality of every ingredient — and at a fraction of the cost.

The ingredients in these nutritious burgers are all easy-grab pantry items, except for leftover brown rice, which I recommend you make ahead of time.

In fact, you can freeze a bag or two of rice, like I do now, in pre-measured, one-cup packages. That way you can make these bean burgers at a moment’s notice. I learned this lesson (more than once) the hard way, when I didn’t have time to start cooking a pot of rice from scratch.

This recipe makes eight generous — or 10 smaller — very satisfying, guilt-free bean burgers. They can be baked, grilled, broiled, or sautéd. Leftover burgers freeze beautifully.

Top your bean burgers with lettuce and tomatoes, mustard and ketchup, or salsa and sliced avocados. Serve alongside corn on the cob, a fresh green salad, or hot baked potatoes for delicious warm weather dining all summer long.