Veggie Burgers

🥘 Ingredients

• BBQ sauce
  4 Tbsp
• brown rice
  1 c
• brown sugar
  1 Tbsp
• chili powder
  1/2 tsp
• cumin
  1 Tbsp
• dried black beans
  1.5 c
• flax egg
  1
• oil
  1/2 Tbsp
• panko bread crumbs
  1/3 c
• pepper
  1/2 tsp
• raw walnuts
  1 c
• salt
  1/2 tsp
• smoked paprika
  1 Tbsp
• white onion
  1/2 medium

🍳 Cookware

• blender or food processor
• large mixing bowl

1. 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.

   brown rice: 1 c
2. 2

   Toast the raw walnuts until fragrant and golden brown. Let cool and move onto the next step.

   raw walnuts: 1 c
3. 3

   In the meantime, heat the same skillet over medium heat. Once hot, add oil and white onion . Season with a bit of salt and pepper and sauté for 3 to ⏱️ 4 minutes , or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

   oil: 1/2 Tbsp, white onion: 1/2 medium, salt, pepper
4. 4

   Once walnuts are cooled, add to blender or food processor with chili powder , cumin , smoked paprika , salt , pepper and brown sugar and blend until a fine meal is achieved. Set aside.

   chili powder: 1/2 tsp, cumin: 1 Tbsp, smoked paprika: 1 Tbsp, salt: 1/2 tsp, pepper: 1/2 tsp, brown sugar: 1 Tbsp
5. 5

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

   dried black beans: 1.5 c
6. 6

   Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs , 3 to 4 Tbsp of BBQ sauce , and flax egg and mix thoroughly with a wooden spoon for 1 to ⏱️ 2 minutes , or until a moldable dough forms. If dry, add an extra 1 to 2 Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

   panko bread crumbs: 1/3 c, BBQ sauce: 4 Tbsp, flax egg: 1
7. 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. 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. 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. 10

    Cook for 3 to ⏱️ 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 to ⏱️ 4 minutes on other side.
11. 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. 12

    Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2 to ⏱️ 3 days .