Veggie Burger

Ingredients: 

• 1 cup cooked brown rice*

• 1 cup raw walnuts

• 1/2 Tbsp avocado oil 

• 1/2 medium white onion (finely diced)

• 1 Tbsp each chili powder, cumin powder, and smoked paprika

• 1/2 tsp each sea salt and black pepper 

• 1 Tbsp coconut palm sugar

• 1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)

• 1/3 cup cooked quinoa

• 3-4 Tbsp organic pasta sauce or sugar free BBQ sauce

Directions:

1. Heat skillet over medium heat. Add raw walnuts and toast for 5 minutes, stirring frequently, until fragrant and golden brown. Remove and let cool.

2. Heat the same skillet over medium heat and add oil and 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.

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

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

5. Add cooked rice, spice-walnut mixture, sautéed onion, quinoa, BBQ or pasta sauce, and mix thoroughly with a wooden spoon. If dry, add extra 1-2 Tbsp sauce. If too wet, add more quinoa. Adjust seasonings as needed.

6. Divide into 5 large patties or form 10 smaller burgers.

7. Grill on a BBQ or heat on the same skillet you used earlier.

8. Cook for 3-4 minutes on each side. They aren't as firm as meat burgers, but will definitely hold their shape.

9. Serve burgers as is, or on a bed of lettuce with desired toppings. Leftovers keep in the refrigerator for 2-3 days.

Recipe adapted from minimalistbaker.com