Prep: 20 mins | Cook: 10 mins
Try this delicious veggie burger for a healthy and tasty lunch and dinner!
- 1 cup cooked brown rice
- 1 cup raw walnuts
- ½ tbsp olive oil (plus more for cooking)
- ½ medium brown onion, finely diced
- 1 tbsp ground chilli
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tbsp coconut sugar
- 1 ½ cups black beans (rinsed, drained and patted dry)
- 1/3 cup bread crumbs
- 3 - 4 tbsp BBQ sauce
- 5 multigrain rolls
- 3 tomatoes (2 - 3 slices per roll, as desired)
- 1 cos lettuce
- 1 can sliced beetroot (2 - 3 slices per roll, as desired)
- Red onion, peeled and sliced
- Heat a pan over medium heat. Once hot, add walnuts and toast for 5-7 minutes until golden brown. Leave walnuts to cool in a separate bowl.
- Using the same pan, heat the oil and add in the onion. Season with salt and pepper to taste and sauté for 3-4 minutes or until the onion is soft and translucent. Remove from heat and set aside.
- Once the walnuts have cooled, add them to a blender with the chilli powder, cumin, smoked paprika, salt, pepper and coconut sugar. Blend until a fine meal is achieved.
- Transfer the mixture into a large mixing bowl and add dried black beans and mash well with a fork leaving a few beans whole.
- Add in the cooked brown rice, spice-walnut mixture, sautéed onion, bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes. Add additional BBQ sauce as required if mixture is too dry.
- Make mixture into five patties. Place on a plate ready to be cooked.
- Heat the same pan you used earlier over a medium heat.
- Once the pan is hot, add oil to lightly coat the bottom of your pan, then add your burgers to the pan.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently. Cook for 3-4 minutes on the other side and reduce heat as needed if the patties are cooking too quickly.
- Remove burgers from heat to let them cool slightly.
- Prepare multigrain rolls by placing on a plate and cutting open and topping with a patty and salad toppings as desired. We’ve used 2 – 3 slices of tomatoes, 2 slices of beetroot, 2 – 3 pieces of cos lettuce and 2 slices of red onion per roll.