Description
These Easy Grillable Veggie Burgers are a delicious, nutritious plant-based option made with brown rice, black beans, toasted walnuts, and a blend of smoky spices. Perfect for grilling or stovetop cooking, they offer a flavorful and satisfying burger experience without any meat. The recipe is quick to prepare in about 30 minutes and yields moist, well-textured patties that hold together beautifully on the grill or in a skillet.
Ingredients
Main Ingredients
- 1 cup cooked brown rice
- 1 cup raw walnuts (or substitute bread crumbs)
- 1/2 Tbsp avocado oil (plus more for cooking)
- 1/2 medium white onion (finely diced, about 3/4 cup)
- 1 Tbsp chili powder blend
- 1 Tbsp cumin powder
- 1 Tbsp smoked paprika
- 1/2 tsp sea salt (plus more for coating)
- 1/2 tsp black pepper (plus more for coating)
- 1 Tbsp coconut sugar (or substitute organic brown or muscovado sugar)
- 1 1/2 cups cooked black beans (well rinsed, drained, and patted dry)
- 1/3 cup panko bread crumbs (use gluten-free if needed)
- 3-4 Tbsp vegan BBQ sauce
Instructions
- Prepare Brown Rice: If not already cooked, prepare 1 cup of brown rice following your preferred method for best texture and flavor. Set aside to cool.
- Toast Walnuts: Heat a skillet over medium heat, add 1 cup raw walnuts, and toast with frequent stirring for 5-7 minutes until golden and fragrant. Let cool completely before use.
- Sauté Onion: Using the same skillet, heat 1/2 tbsp avocado oil over medium heat. Add the finely diced 1/2 medium white onion, season lightly with salt and pepper, and sauté for 3-4 minutes until soft, translucent, and fragrant. Remove from heat and set aside.
- Prepare Walnut-Spice Mixture: Once walnuts are cooled, add them to a blender or food processor with 1 Tbsp each chili powder, cumin powder, smoked paprika, 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 Tbsp coconut sugar. Blend until a fine meal consistency is achieved. Set aside.
- Mash Beans: In a large mixing bowl, mash 1 1/2 cups cooked black beans with a fork, leaving some whole beans for texture.
- Combine Ingredients: Add the cooked brown rice, walnut-spice mixture, sautéed onion, 1/3 cup panko bread crumbs, and 3-4 Tbsp vegan BBQ sauce to the bowl. Mix thoroughly for 1-2 minutes with a wooden spoon until a moldable dough forms. Adjust consistency by adding more BBQ sauce if dry or more bread crumbs if too wet. Taste and adjust seasoning as desired.
- Form Patties: For larger burgers, divide mixture into 5 patties (about 1/2 cup each) or 10 smaller burgers (1/4 cup each). Use a measuring cup lined with plastic wrap to pack and shape patties about 3/4-inch thick. Place formed patties on a plate or baking sheet ready for cooking.
- Preheat Grill or Skillet: If grilling, heat grill and brush grill grates with oil to prevent sticking. Otherwise, heat the skillet over medium heat with a light coating of oil.
- Cook Burgers: Place patties in the hot skillet or on the grill, cooking only as many as comfortably fit. Cook for 3-4 minutes until browned on the bottom, then flip carefully. Reduce heat if browning too quickly. Cook the second side for another 3-4 minutes until browned and heated through.
- Rest and Prepare Toppings: Remove patties from heat and let them cool slightly. This is a good time to prepare buns and desired toppings or sides.
- Serve: Serve the veggie burgers on toasted buns or as is, with your favorite toppings. Store leftovers in the refrigerator for 2-3 days.
Notes
- Use gluten-free bread crumbs if you require a gluten-free version.
- Leftover patties freeze well; freeze in an airtight container and reheat gently in a skillet or oven.
- Adjust BBQ sauce amount to achieve the desired patty moisture.
- These patties are more delicate than meat burgers; handle carefully when flipping.
- Try different spice blends to customize flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
