Anyone else wary of veggie burgers? I have a hard time with the textures of them most of the time… something about them just bothers me. Since becoming vegan, I’ve been struggling to find a veggie burger recipe that I really like, one that makes me NOT miss the “real thing.”
I found these burgers on one of my favorite food blogs, Minimalist Baker, and they did not disappoint. They’re firm enough to throw on the grill, but a skillet works wonderfully also. They’re just as hearty as a meat patty, and have double the flavor if you ask me.
They’re pretty simple to make, don’t let the instructions intimidate you, there are a lot of steps but they’re all very easy to follow.
1 cup cooked brown rice
i cup raw walnuts
1/2 Tbst grape seed oil
1/2 white onion, finely diced
1 Tbsp each chili powder, cumin powder and smoked paprika
1/2 tsp each sea salt and black pepper
1 Tbsp coconut sugar (or sub brown sugar)
1.5 cups cooked black beans, well rinsed, drained and patted dry
1/3 cup panko bread crumbs (I use the GF corn flakes as my bread crumbs)
3-4 Tbsp vegan BBQ sauce (I like Sweet Baby Ray’s brand the best)
- Start cooking the rice before starting anything else since it takes a while (if you have a rice cooker, follow normal instructions)
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for about 6 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 grape seed 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 is achieved. Set aside.
- ADD dried black beans to a large mixing bowl and mash well with a fork, leaving only a few whole beans.
- 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.
- Form your burgers, I just go for it with my hands… it means less dishes to wash.
- 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 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.
- Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days.
I like to top my burgers with vegan mayo, (Hampton Creek is my favorite and it’s easy to find) mustard, lettuce and tomato BUT you can top them however you like! Make sure to share your creations with me in the comments, I’d love to see what you come up with!