If there’s one vegetarian burger patty that will convince you of how delicious they can be, is my “The Ultimate Veggie Burger” which is delicious and satisfying. A heavenly combination of black beans, brown rice and oats make a savory, delicious alternative to store-bought burgers.
The mixture comes together perfectly and can be either pan fried or grilled. You can form the patties ahead of time, wrap them in plastic wrap and refrigerate up to two days. The Sweet-Smoky-spicy sauce adds a lovely flavor and pairs quite well with sweet potato fries. Big-time flavors from the burger condiments such as a mixture of ketchup, mustard and vegan mayo makes this burger delicious. Also go ahead and jazz it up with guacamole for extra creamy yumminess.
HOW TO STORE:
Leftovers keep in the refrigerator for 2-3 days. You can freeze the cooked burgers by placing them on a baking tray to freeze. Once frozen completely, transfer the burgers in a freezer-safe bag or container and store for up to 2-3 weeks. Reheat in a 190 degree C (375 degree F) oven for 20-30 minutes.
DID YOU MAKE THIS RECIPE?
- 105 g cooked brown rice
- 235 g cooked black beans, well rinsed and well drained
- 55 g old fashion oats
- 100 g raw walnuts
- 1 tablespoon avocado oil, plus more for cooking
- 1 medium red onion, finely diced
- 1 tablespoon paprika powder
- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- ½ teaspoon each sea salt
- ½ teaspoon black pepper
- 1 tablespoon coconut sugar
- 40 g panko bread crumbs
- 3 tablespoons BBQ sauce
- ½ teaspoon liquid smoke
- ¼ cup chopped coriander
- 1 tablespoon flax seed meal mixed with 1 tablespoon water
- Toast the walnuts for 5-6 minutes in a pan until fragrant. Set aside.
- Heat the oil in the same pan over medium heat sauté onion and garlic until soft and translucent. Set aside.
- In a small mixing bowl, mix together chili powder, cumin, smoked paprika, salt, pepper and coconut sugar. Set aside.
- Add the walnuts along with spice mix in to a food processor and blend until a smooth meal is achieved. Set aside.
- Then using the food processor gently pulse the black beans few times to mash the beans but make sure you keep some textures of the bean.
- In a large mixing bowl, add mashed black beans, cooked rice, spice-walnut mixture, sautéed onion and garlic, panko bread crumbs, BBQ sauce, liquid smoke, chia meal and coriander and mix thoroughly with a wooden spoon until well combined and a moldable dough is achieved. If your mixture appears dry, add extra BBQ sauce. If it’s too wet, add more panko bread crumbs. Taste and adjust seasonings as desired.
- Using a ½ measuring cup form 5 large patties with hand and place them on a baking sheet for either grilling or pan frying.
- If grilling, heat the grill and brush the grill surface with oil, add burgers to the grill and close the lid. Cook for 3-4 minutes or until well browned then gently flip them. Cook for further 3-4 minutes on other side. Remove burgers from heat.
- If pan frying, heat the pan to medium heat with one tablespoon oil. Once is hot, then add your burgers. Cook for 3-4 minutes or until well browned then gently flip them. Cook for further 3-4 minutes on other side. Remove burgers from heat.
- While the burgers are cooking, Prepare any other toppings and sides and toast the buns if desired.
- Serve burgers on toasted buns, sweet potato fries and desired toppings.