Veggie Burgers Made For The Bbq

These will have your vegetarian in heaven...or at least feeling like part of the party! Throw these veggie burgers on the BBQ like everyone else's dinner.

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Servings: 8

Prep Time: 00:25

Cook Time: 00:10

Main Ingredients

1 cup cooked brown rice

1 cup raw walnuts

1/2 tbsp grape seed oil

1/2 white onion, diced finely

1 tbsp chili powder

1 tbsp cumin powder

1 tbsp smoked paprika

1/2 tsp sea salt

1/2 tsp black pepper

1 tbsp coconut sugar

1 1/2 cups cooked black beans, rinsed and patted dry

1/3 cup panko bread crumbs

4 tbsp bbq sauce


1Heat skillet over medium heat.

2Once hot, add raw walnuts (no oil), and toast until fragrant and golden brown ~5-8 minutes. Remove from heat and let cool.

3Re-heat same skillet again over medium heat.

4Once hot, add 1/2 tbsp grape seed oil and onion. Saute until onion is fragrant and soft. Do not brown. Remove from heat and set aside.

5Add walnuts to food processor, along with chill powder, cumin, paprika and coconut sugar, and blend until fine. Set aside.

6To a large mixing bowl, add black beans (ensuring they are sufficiently dried), and mash well (I find using my hands to "smash" the beans is the most efficient method to mash.

7Add cooked brown rice, walnut mixture, sautéed onion, panko crumbs, and bbq sauce. Mix well until a shapeable dough forms.

8Shape burgers into the size you'd like. For easy grilling, aim to have them 3/4 inch in thickness.

9Grilling and skillet cooking take approximately the same amount of time, ~3-4 minutes per side. Cook to desired doneness, and top as desired. Enjoy!

Additional Notes

Burgers will stay in the refrigerator for approximately 2-3 days. They can be frozen (preferably after cooking), and stored in a freezer-friendly ziplock bag for up to 3 weeks.

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