Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
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
Instructions
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 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 (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.
