Happy #meatlessmonday! Who’s been craving a veggie burger, but hates the ones you find in the freezer section?! This burger can be made with most of your pantry staples & can be topped with some farm fresh slaw, caramelized onions, lettuce, tomatoes or whatever you like. Plus, it’ll beat the mushy store bought versions any day.
Makes: 8 burgers
Time: 30 min.
1 C cooked brown rice
1 C raw walnuts (option sub Panko)
1 T raw coconut sugar
1 15 oz. can organic black beans, rinsed
1/3 C panko
1/2 T olive oil
1/2 organic white onion
1 T chili powder
1 T cumin
1 T paprika
Salt and pepper
3-4 T BBQ sauce (vegan)
Optional toppings: more bbq, avocado, caramelized onions, catsup, mustard, red onion, pickles, tomato, mayo, slaw, lettuce
Directions: Cook rice ahead of time. Heat walnuts in pan and toast for about 5 minutes. Let cool. Add olive oil to pan and sauté onions til translucent and add salt and pepper.
Add walnuts, spices, salt, pepper, sugar into food processor until fine.
Mash black beans in large bowl. Add rice, food processor mixture, onion, panko, and bbq until a dough forms.
Divide into burger patties however large you’d like. I freeze whatever I don’t cook that night for up to 2 months. To cook the burgers, sauté in a sauce pan with a T of olive oil for about 3-4 minutes each side over medium heat. Finish in the oven if needed. If grilling, do the same thing, but put on foil and they will take about 8 min each side. Serve and enjoy!!