Delicious, foolproof veggie burgers with a blend of rice, beans, and spices – perfect for grilling on warm summer evenings. Serve these hearty patties to both vegans and meat-lovers as they are sure to satisfy!
In a large mixing bowl, add the cooked brown rice, walnuts, vegetable oil, finely diced white onion, chili powder, cumin powder, smoked paprika, sea salt, black pepper, and brown sugar. Mix well.
2
Add the rinsed, drained, and patted dry black beans to the mixture, mashing them slightly as you stir.
3
Add the panko bread crumbs and vegan BBQ sauce to the mixture, stirring well to form a moldable dough. Add more bread crumbs or BBQ sauce if needed to achieve the desired consistency.
4
Divide the mixture into 5 equal portions and shape each portion into a 3/4-inch thick patty.
5
Preheat a grill or a non-stick skillet over medium heat. Once heated, brush the surface with vegetable oil.
6
Place the patties onto the grill or skillet, cooking for about 4 minutes per side, until well-browned and slightly firm to the touch. Adjust the heat if the patties are browning too quickly.
7
Serve the veggie burgers as desired, on buns with your favorite toppings or as a standalone patty with a side salad.
8
Store any leftover patties in the refrigerator for up to 3 days or freeze for longer storage.