Hearty veggie burgers with black beans, walnuts, and brown rice. These hold together well for grilling or pan-frying.

Ingredients

  • 2.5 dl cooked brown rice
  • 2.5 dl raw walnuts
  • 0.5 tbsp neutral oil (plus more for cooking)
  • 0.5 medium onion, finely diced
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp coconut sugar (or brown sugar)
  • 3.5 dl cooked black beans, rinsed and patted dry
  • 0.75 dl panko breadcrumbs
  • 3-4 tbsp vegan BBQ sauce

Instructions

  1. Toast walnuts: Toast walnuts in a dry skillet over medium heat for 5-7 minutes until fragrant and golden. Let cool.

  2. Sauté onion: In the same skillet, sauté diced onion with oil, salt and pepper for 3-4 minutes until translucent.

  3. Blend walnuts: Pulse cooled walnuts with the spices and sugar until a fine meal forms.

  4. Mash beans: In a large bowl, mash black beans with a fork, leaving some whole for texture.

  5. Combine: Mix rice, walnut mixture, sautéed onion, panko and BBQ sauce until a moldable dough forms. Add more panko if too wet, or a splash of water if too dry.

  6. Shape: Form 5 patties (about 1 dl each). Use plastic wrap to help shape if sticky.

  7. Cook: Heat grill or skillet over medium-high heat. Oil the cooking surface. Cook patties 3-4 minutes per side until well browned.

  8. Serve: On toasted buns with your favorite toppings.

Notes

Rice: Day-old rice works best as it’s drier and helps the burgers hold together.

Make ahead: Shaped patties can be refrigerated for 2-3 days or frozen. Freeze on a baking sheet first, then transfer to a bag.

Grilling tip: Make sure the grill is well-oiled and hot before adding patties to prevent sticking.

Source: Minimalist Baker