• Caroline Healy

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

(Serves 7)


Ingredients:

  • 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

Directions:

  • 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!

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