Ingredients
Grain and Beans
- 1 cup cooked brown rice
- 1 ½ cups cooked black beans (well rinsed, drained, and patted dry)
Nuts and Binders
- 1 cup raw walnuts (or substitute bread crumbs)
- 1/3 cup panko bread crumbs (use gluten-free if needed)
Vegetables and Oils
- ½ tablespoon avocado oil (plus more for cooking)
- ½ medium white onion (finely diced, about ¾ cup)
Spices and Flavorings
- 1 tablespoon chili powder blend
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- ½ teaspoon sea salt, plus more for coating
- ½ teaspoon black pepper, plus more for coating
- 1 tablespoon coconut sugar (or substitute organic brown or muscovado sugar)
- 3-4 tablespoons vegan BBQ sauce
Instructions
- Cook rice: If your brown rice isn’t cooked yet, prepare it according to your preferred method before starting the recipe.
- Toast walnuts: Heat a skillet over medium heat. Add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Remove from heat and let cool.
- Sauté onions: In the same skillet over medium heat, add avocado oil and diced onion. Season with a pinch of salt and pepper, and sauté for 3-4 minutes until onions are fragrant, soft, and translucent. Remove from heat and set aside.
- Grind walnut-spice mixture: Once walnuts have cooled, place them in a blender or food processor along with chili powder, cumin, smoked paprika, sea salt, black pepper, and coconut sugar. Blend until a fine meal forms. Set aside.
- Mash beans: In a large bowl, mash the drained and dried black beans well with a fork, leaving some whole for texture.
- Combine ingredients: Add cooked brown rice, the ground walnut-spice mix, sautéed onions, panko bread crumbs, and vegan BBQ sauce to the mashed beans. Mix thoroughly with a wooden spoon for 1-2 minutes until a moldable dough forms. Adjust moisture by adding more BBQ sauce if too dry or more bread crumbs if too wet. Taste and adjust seasonings as needed.
- Form patties: For larger burgers, divide mixture into 5 patties (about ½ cup each), or make 10 smaller (¼ cup each). To shape, line your measuring cup with plastic wrap, pack the mixture firmly, lift out by the edges, and flatten gently to about ¾-inch thickness. Place patties on a baking sheet or plate for cooking.
- Prepare to cook: If grilling, preheat the grill and brush the grill grates with oil. If pan-frying, heat the same skillet over medium heat and lightly coat with oil.
- Cook patties: Place patties on the grill or in the skillet, only a few at a time to avoid overcrowding. Cook for 3-4 minutes until well browned on the underside, then flip carefully. Reduce heat if browning too quickly. Cook the other side for another 3-4 minutes. Note that the patties are not as firm as meat burgers but will hold their shape.
- Rest and prepare toppings: Remove patties from heat and let them cool slightly. Meanwhile, prepare any additional toppings or toast buns.
- Serve: Serve the veggie burgers as is, or on toasted buns with your choice of toppings. Store leftovers in the refrigerator for 2-3 days. See notes for freezing and reheating tips.
Notes
- To freeze, layer uncooked patties between parchment paper and store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before cooking.
- Reheat cooked patties gently in a skillet over low heat or warm them in the oven to avoid drying out.
- If gluten-free, substitute panko bread crumbs with gluten-free bread crumbs.
- You can substitute walnuts with bread crumbs if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegan
