I’m not sure where to begin, but I’ll start by saying that I made a GRILLABLE VEGGIE BURGER.
If you have been following Minimalist Baker, you will know that I’ve made a lot of veggie burgers before – Exhibit A, B, C, D, and E. It’s an addiction, I know.
These burgers are not “grillable” due to their fragile texture. Because we don’t own a grill, I prefer to bake or saute anyway.
Recently, we’ve attended more summer barbecues and received emails from people who want a burger recipe that can withstand the grill.
I have the answer, my friends. Bonus? Bonus?
This burger is made with just ten ingredients, plus or minus a few spices. It comes together in only 30 minutes once your brown rice has been cooked.
These burgers are delicious on the grill or skillet.
On the grill, you will get more “charring” and blackening, while with sautéing, you’ll get a more even browned surface. Choose based on your preferred texture.
Did I mention that each burger has almost 10 grams?! You’ll be satisfied with one of these burgers (especially if you pair it with a hearty salad or sweet potatoes.
Ingredients
- 1 cup cooked Brown Rice*
- You can also use breadcrumbs instead of the walnuts.
- 1/2 Tbsp avocado oil (plus more for cooking)
- Half a medium white onion (finely chopped // 1/2 onion yields about 3/4 cup)
- Use 1 tbsp of each: cumin powder and smoked paprika.
- Use more to coat burgers.
- 1 Tbsp Coconut sugar (or substitute organic brown or Muscovado Sugar)
- 1 1/2 cups black beans cooked* (well-drained, rinsed, and tapped dry).
- Use gluten-free breadcrumbs if you are gluten-free.
- 3-4 Tbsp vegan BBQ sauce
Instructions
- Start by cooking your brown rice according to the method. If not, continue to the next step.
- Heat skillet over medium heat. Add the raw walnuts to the hot skillet and toast them for 5 to 7 minutes. Stir frequently until they are fragrant and golden brown. Allow to cool before moving on.
- Heat the same skillet on medium heat. Once the oil is hot, add the onion. Add a little salt and pepper, then sauté for 3-4 mins, or until the onion is soft and translucent. Remove from heat, and set aside.
- After the walnuts have cooled down, add them to a blender or food processor, along with chili powder and cumin. Add salt, pepper, and coconut sugar. Blend until you get a fine meal. Set aside.
- Add the drained and dried black beans to a large bowl. Mash well with a spoon, leaving only some whole beans.
- Add the cooked rice, spiced walnut mixture, onion sauteed in panko, and BBQ sauce. Mix thoroughly for 1-2 minutes with a wooden spatula or until you have a dough that can be molded. If the mixture is too dry, add an extra 1-2 Tbsp of BBQ sauce (amount written in original recipe // adjust batch size). Add more panko crumbs if the mixture is too wet. Seasonings can be adjusted to taste.
- Divide the mixture into ten smaller patties (1/4 cup size) or five larger patties (1/2 cup size). Line your 1/2 or 1/4 cup measuring cup with plastic and fill with the burger mixture to help form patties. To form patties, press down to pack firmly. Then, lift the plastic wrap and flatten it slightly with your hands. Place on a baking tray or plate to grill.
- To make cooking easier, brush the grill with oil and heat it. If you are using the same skillet as before, heat it to medium heat.
- Add your burgers to the skillet once it is hot. Only add as many as you can comfortably fit. If you prefer, place burgers on the grill and cover.
- Cook for 3-4 mins or until the bottom is well browned, then gently flip. These burgers are not as firm as beef burgers, but they will hold their shape. If you find that the food is cooking/browning quickly, reduce the heat. Cook the other side for 3-4 more minutes.
- At this point, prepare all other toppings and sides (such as toasting or grilling your buns) by removing the burgers.
- Burgers can be served on their own or with toppings of your choice. Leftovers can be stored in the fridge for up to 2-3 days. Notes on freezing/reheating instructions are available in the notes.
