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Veggie Burgers

Veggie Burgers

medlar

Prep 20 mins20m
Cook 10 mins10m
Serves 5

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!

*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).

Ingredients

  • 1 cup Cooked Brown Rice
  • 1 cup Raw Walnuts (Substitute bread crumbs)
  • ½ tbsp Avocado Oil (More needed for cooking)
  • ½ White Onion (Substitute fennel)
  • 1 tbsp Chili Powder
  • 1 tbsp Cumin
  • 1 tbsp Smoked Paprika
  • ½ tsp Sea Salt
  • ½ tsp Black Pepper
  • 1 tbsp Coconut Sugar (Substitute organic brown sugar)
  • 1 ½ cups Black Beans (Well rinsed, drained and patted dry)
  • ⅓ cup Panko Bread Crumbs
  • 3-4 tbsps BBQ Sauce

Instructions

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  • 1
    If your brown rice isn’t cooked yet, start there.
  • 2
    Heat skillet over medium heat. Once hot, add raw walnuts and toast for , 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 , 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
  • 6
    Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for , 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 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 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.

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