Veggie Hamburger

Method

1. 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.
2. 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.
3. 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.
4. Transfer the mixture into a large mixing bowl and add dried black beans and mash well with a fork leaving a few beans whole.
5. 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.
6. Make mixture into five patties. Place on a plate ready to be cooked.
7. Heat the same pan you used earlier over a medium heat.
8. Once the pan is hot, add oil to lightly coat the bottom of your pan, then add your burgers to the pan.
9. 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.
10. Remove burgers from heat to let them cool slightly.
11. 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.