Veggie Burgers

• 1 cup cooked brown rice
• 1 cup walnuts
• 1/2 tablespoon seed grape, or avocado oil, plus more for cooking
• 1/2 white onion finely diced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1/2 teaspoon sea salt and black pepper
• 1 tablespoon coconut sugar
• 1 1/2 cups black beans cooked, *, well rinsed, drained, and patted dry
• 1/3 cup panko bread crumbs
• 3/4 tablespoon bbq sauce vegan

1. 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.
2. 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 saute for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
3. 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 mean is achieved. Set aside.
4. To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
5. Next add cooked rice, spice-walnut mixture, sauteed onion, panko bread crumbs, and 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.
6. For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line you 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 edges, and slightly flatten with hands to form a 3/4 inch thick patty. Set on a baking sheet or plate for grilling.
7. If grilling, heat with 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 of 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. Leftovers keep in fridge for 2-3 days.
12. *1 15 oz. can of black beans only yields 1 1/4 cups black beans, so if using canned, be sure to grab 2 cans! Also, if using unsalted, add 1/4 tsp extra salt to burger mixture.
13. *To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).

brown rice, walnuts, grape, white onion, chili powder, cumin, paprika, salt, coconut sugar, black beans, bread crumbs, bbq sauce vegan

Taken from www.yummly.com/recipe/Veggie-Burgers-1495672 (may not work)