Best Ever Black Bean Burgers (GF, V)
It's Friday, and nearly 100 degrees, and the perfect opportunity to do some grillin'... Am I right? Well for those of you looking to up your plant intake, these black bean & brown rice burgers are quite literally, the best ever. Meat lovers agree! (aka: Colin). I adapted this recipe from the Minimalist Baker, and made a few modifications to make them gluten free. Hope you enjoy!
Best Ever Black Bean Burgers
1 cup cooked brown rice
1 cup raw walnuts
1/2 Tbsp avocado oil
3/4 cup white onion, diced
1 Tbsp each paprika, cumin powder, and chipotle chili powder
1/2 tsp each sea salt and black pepper
1 Tbsp coconut sugar
1 1/2 cups canned, rinsed & drained black beans (If using 15 oz cans, you will need two)
1/3 cup oats
1/4 cup gluten-free BBQ sauce
Cook brown rice in your preferred cooking method (I used a pressure cooker to save time!)
Heat skillet over medium heat. Once hot, add oil and onion. Sauté for 3-4 minutes, or until onion is fragrant and cooked through. Remove from heat and set aside.
Add walnuts to blender or food processor with paprika, cumin, chipotle chili powder, salt, pepper and coconut sugar and blend until the mixture is a fine meal, and set aside.
Next, pulse oats in blender or food processor until they are a fine meal, and set aside.
Pour drained beans into a large bowl, and mash well (but leave a few whole beans for texture!)
Add cooked rice, spice-walnut mixture, sautéed onion, oats, BBQ sauce, and mix thoroughly until a moldable dough forms. Add more BBQ sauce as needed, but the mixture should be sticky and moldable, but not wet.
Form 7 medium size burgers (measuring about 1/3 cup of mixture each) with clean hands to make 3/4 inch patties. Set on a baking sheet or plate for grilling.
Heat grill and lightly coat with avocado oil to prevent sticking. These burgers will hold together well on the grill! If using a skillet, heat a bit of oil over medium heat to cook the patties.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and toast buns/prepare desired toppings.
These burgers are amazing on buns with toppings of your choice (I used pickled onions, lettuce, tomato, avocado, and homemade sriracha mayo). But they are also delicious over a salad or in a lettuce wrap.
**Store in refrigerator for up to 3 days, or freeze for 1 month.
Hope you enjoy!