We mentioned that pesky meat shortage that’s going around right now. But don’t let that keep you from grillin’ like a champ this weekend.
The trickiest part of plant-based burgers is keeping them from falling apart on the grill. Talk about a day ruiner.
This tried and true recipe will give you delicious, hearty burgs that will keep their shape all the way to their buns baby.
- 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 sugar (or sub brown sugar)
- 1 1/2 cups cooked black beans (well rinsed, drained and patted dry)
- 1/3 cup panko bread crumbs
- 3-4 Tbsp your favorite sauce
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Remove from skillet and let cool.
- Heat the same skillet over medium heat. Once hot, 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.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper, and sugar and blend until fine. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
- Next add cooked rice, walnut mixture, sautéed onion, panko bread crumbs, sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If it looks too dry, add extra 1-2 Tbsp of sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- Now it’s time to make some patties! You can freestyle your amounts here, or use a ½ cup to scoop the mixture and form into burgs. This recipe is designed for 5 patties.
- Grill for 3-4 minutes over medium heat, top with whatever your heart desires, and enjoy!