Grill-able Veggie Burgers

This quick veggie burger recipe is too good to pass you by!

Tip: Keep a stash of veggie burgers in the freezer so you can whip one up anytime.

By The Minimalist Baker

INGREDIENTS

• 1 cup cooked brown rice (not too wet or gummy)
• 1-cup raw walnuts (or sub bread crumbs)
• 1/2 Tbsp. grape seed or avocado oil, plus more for cooking
• 1/2 white onion (3/4 cup), finely diced
• 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 ( or 2 cans) 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 (optional) or Balsamic dressing

Dressing (optional) 

• 2 tsp. Balsamic
• Sea salt
• Black pepper
• 1 tsp. Dijon mustard
• 1 tsp. Nutritional yeast
• ¼ tsp. dried basil
• 2 tsp. of water

METHOD

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 1/2 Tbsp 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 BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.  
7. 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.
8. 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.
9. 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.
10. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
11. Serve burgers as is, or on toasted buns with desired toppings.

Leftovers keep in the refrigerator for 2-3 days. If freezing, set on a baking sheet. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks.

Dressing

1. Add all ingredients in a jar or covered container Shake well. (You may use any of the dressing recipes or just add on mustard, ketchup, or Veganaise)