Tasty vegan burgers that hold together beautifully on the grill. You don’t have to use panko breadcrumbs, regular breadcrumbs are fine too.
- 1 cup (155g) cooked brown rice
- 1 cup (120g) raw walnuts (or bread crumbs)
- 1/2 tablespoon grapeseed or avocado oil, plus more for cooking
- 1/2 medium onion, finely diced
- 1 teaspoon each smoked paprika and chili powder (optional)
- 1/2 each salt and black pepper, plus more for coating burgers
- 1 1/2 cups (227g) cooked black beans, well rinsed, drained and patted dry
- 1/3 cup panko bread crumbs
- 3 – 4 tablespoons BBQ sauce
Heat skillet over medium heat. Once hot, add raw walnuts and toast about 5 minutes, stirring frequently, until golden brown. Let cool and set aside.
Heat the same skillet over medium heat. Add 1/2 tablespoon oil and diced onion. Season with a little salt and pepper and sauté for 3 – 4 minutes, or until onion is soft and translucent. Remove from heat and set aside.
Add walnuts to a blender or food processor, with chilli powder, smoked paprika, salt, and pepper. Blend until finely processed; it should look like breadcrumbs. Set aside.
In a large mixing bowl, add the drained, dried black beans and mash well with a fork, leaving only a few whole beans. Add the cooked rice, spice-walnut mixture, sautéed onion, breadcrumbs, BBQ sauce, and mix throughly with a wooden spoon until you have a mouldable mixture. If dry, add extra 1 – 2 tablespoon BBQ sauce. If too wet, add more breadcrumbs. Taste and adjust seasoning as needed.
For larger burgers, divide into 5 patties or form 10 smaller burgers. Use your hands to form into a round ball and flatten to a 3/4 inch thick patty. I find it helps to have a little oil spread on your hands first. Set on a baking sheet or large plate. Burger patties may be frozen at this point and stored in freezer bags or container for up to 3 weeks.
If grilling, heat to medium-high and brush the grill surface with oil. Place the burgers on the grill and close the lid. Cook for 3 – 4 minutes, or until well-browned. Flip gently to cook the other side, another 3 – 4 minutes. Reduce heat if browning too quickly.
Alternatively, heat the same skillet used earlier to medium heat. Add just enough oil to coat the bottom, then add burgers; as many as will comfortably fit in the pan. Cook until well- browned on both sides. Serve burgers as is or on toasted buns with desired toppings.
Makes 5 large or 10 small burger patties.
Recipe adapted from minimalistbaker.com