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
- 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 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.
- 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 BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- 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.
- 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.
- 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.
- Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
- 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
- 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)