---
comments: true
tags:
  - vegetarian
  - minimalist-baker
---
# :hamburger: Veggie Burgers

![Veggie Burgers][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 6 | 13 minutes |

## :salt: Ingredients

- :rice: 1 cup cooked brown rice
- :chestnut: 1 cup raw walnuts
- :olive: 0.5 Tbsp oil
- :onion: 0.5 medium white onion
- :salt: some salt
- :salt: some pepper
- :hot_pepper: 0.5 tsp chili powder
- :herb: 1 Tbsp cumin
- :bell_pepper: 1 Tbsp smoked paprika
- :salt: 0.5 tsp salt
- :salt: 0.5 tsp pepper
- :maple_leaf: 1 Tbsp brown sugar
- :canned_food: 1.5 cups cooked dried [black beans][2]
- :bread: 0.33 cup panko bread crumbs
- :hot_springs: 4 Tbsp BBQ sauce
- :egg: 1 flax egg

## :cooking: Cookware

- 1 blender or food processor
- 1 large mixing bowl

## :pencil: Instructions

### Step 1

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto
the next step.

### Step 2

[Toast the raw walnuts][3] until fragrant and golden brown. Let cool and move onto the next step.

### Step 3

In the meantime, heat the same skillet over medium heat. Once hot, add oil and white onion. Season with a bit of salt
and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set
aside.

### Step 4

Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and
brown sugar and blend until a fine meal is achieved. Set aside.

### Step 5

To a large mixing bowl, add drained, cooked dried [black beans][2] and mash well with a fork, leaving only a few whole
beans.

### Step 6

Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, 3 to 4 Tbsp of BBQ sauce, and flax egg
and mix thoroughly with a wooden spoon for 1 to 2 minutes, or until a moldable dough forms. If dry, add an extra 1 to 2
Tbsp BBQ sauce (amount as original recipe is written // adjust if altering batch size). If too wet, add more panko bread
crumbs. Taste and adjust seasonings as needed.

### Step 7

For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller
burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4
measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic
wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for
grilling.

### Step 8

If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same
skillet you used earlier to medium heat.

### Step 9

Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as
many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

### Step 10

Cook for 3 to 4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers,
but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.

### Step 11

Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as
grilling/toasting your buns).

### Step 12

Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2 to 3 days.

## :link: Source

- <https://minimalistbaker.com/easy-grillable-veggie-burgers/>

[1]: <../assets/images/veggie-burgers.jpg>
[2]: <../pressurecooker/black-beans.md>
[3]: <../ingredients/toasted-nuts.md>