Easy Grillable Veggie Burgers

• Vegetarian

• Produce

  • 1 1/2 cups Black beans, cooked
  • 1/2 White onion

• Condiments

  • 3 tbsp Bbq sauce, Vegan

• Pasta & Grains

  • 1 cup Brown rice, cooked

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tbsp Coconut sugar
  • 1/2 tbsp Grape seed or avocado oil
  • 1/2 tsp Sea salt and black pepper

• Nuts & Seeds

  • 1 cup Walnuts, raw

• Bread & Baked Goods

  • 1/3 cup Panko bread crumbs

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (155 g) cooked brown rice*
• 1 cup (120 g) raw walnuts (or sub bread crumbs)
• 1/2 Tbsp grape seed or avocado oil, plus more for cooking
• 1/2 white onion (~55 g | 3/4 cup), finely diced
• 1 Tbsp (~8 g) each chili powder, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper, plus more for coating burgers
• 1 Tbsp (12 g) coconut sugar (or sub organic brown or muscovado sugar)
• 1 1/2 cups (227 g) cooked black beans*, well rinsed, drained and patted dry
• 1/3 cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)
• 3-4 Tbsp (51-68 g) vegan BBQ sauce

Directions

• If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
• Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
• In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
• Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
• To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
• Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
• For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
• If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
• Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
• Cook for 3-4 minutes or until well browned on the underside, then flip gently. They arent as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
• Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
• Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Nutrition