Now this is what I call a veggie burger. It’s loaded with rice, beans, vegetables, and spices and then topped with our favorite burger ingredients: avocado, fried egg, grilled onions and the usual lettuce and tomato. We made it on our panini press but it’s also durable enough for an outdoor grill for all your upcoming spring and summer BBQs!
Source: Adapted from Minimalist Baker
1 cup cooked brown rice
1 cup raw walnuts
1 shallot, minced
1-8 oz. package button mushrooms, minced
3 cloves garlic, minced
4 scallions, chopped
1 T. each chili powder, cumin powder and paprika
1/2 tsp. each sea salt and black pepper, plus more for coating burgers
1 T. brown sugar
1 cup cooked black beans*, well rinsed, drained and patted dry
1 cup cooked chickpeas, well rinsed, rained and patted dry
1/3 cup bread crumbs
3-4 T. BBQ sauce
- Cook rice according to package directions.
- Toast walnuts, then pour into food processor. Let cool and then add chili powder, cumin, paprika, salt, pepper and brown sugar and blend until a fine meal is achieved. Set aside in a large bowl.
- Heat skillet over medium heat. Once hot, add 1/2 T. oil and shallot, mushrooms, garlic, and scallions. 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 add to large bowl with walnuts.
- In the food processor, add black beans and chickpeas. Process until they appear mashed. Add beans to bowl with other ingredients.
- Next add cooked rice, 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.
- For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). Roll into a ball and then flatten slightly with your palm.
- If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Or, heat your panini grill and add 2-3 patties at a time. You can also grill your onions at this time too.
- 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. Cook for 3-4 minutes on other side.
- Remove burgers from heat and build your burger!
- Leftovers keep in the refrigerator for 2-3 days.