VEGGIE BURGERS

Yields1 Serving

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

1

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

2

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.

3

In the meantime, heat the same skillet over medium heat. Once hot, add 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.

4

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.

5

To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).

6

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 (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

7

For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). 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.

8

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.

9

Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

10

Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't 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.

11

Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

12

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

Ingredients

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

Directions

1

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

2

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.

3

In the meantime, heat the same skillet over medium heat. Once hot, add 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.

4

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.

5

To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).

6

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 (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

7

For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). 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.

8

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.

9

Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

10

Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't 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.

11

Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

12

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

VEGGIE BURGERS

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