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Vegan Hamburger Recipe

  • Easy 14 Ingredients
  • 30 min Prep 20 min - Cook 10 min
  • Coups 5 Servings

INGREDIENTS

  • Cooked brown rice (1 cup)
  • Raw walnuts or bread crumbs (1)
  • Oil of avocado (½ tablespoon, extra oil for cooking)
  • Medium sized sliced white onion (½)
  • Onion yields (½ into ¾ cups)
  • Chili powder (1 tablespoon)
  • Powder of cumin (1 tablespoon)
  • Paprika that is smoked (1 tablespoon)
  • Salt of the sea (½ tablespoon)
  • Grounded black pepper
  • Sugar of coconut (1 tablespoon)
  • Well rinsed and drained and patted dry cooked black beans (1 ½ cups)
  • Gluten-free panko bread crumbs (1/3 cups)
  • Vegan barbeque sauce (3-4 tablespoons)

DIRECTIONS

  1. Cook brown rice as per instructions is given in the packaging. Then take a pan and heat the skillet on a medium flame. Once the skillet is hot including raw walnuts and toasts them for 5 to 7 minutes. Stir the mixture till it turns golden brown and has a fragrance. Let the mixture cool down. In the meantime, warm the skillet on medium flame and once burning; add oil of avocado and onion yields. Season this with sea salt and pepper that is black and for 3 to 4 minutes sauté it till the onion is gentle, translucent and gives a fragrance. After this, turn off the flame and set the dish aside.
  2. Blend the walnuts when they are cool using a food processor or blender. Add chili powder to this blend. Also add paprika, salt of the sea, black grounded pepper, coconut sugar and mix it all until it gives a fine texture. Set this mixture aside. 
  3. Take a big bowl, add your good washed, channeled, stroked and beans that are black and dry and pound it well with a fork, leaving only little beans left. Now, create moldable dough using the cooked rice that is brown, walnut mix that is spicy, online that is sautéed, bread scraps (panko), barbeque sauce and blend it using a wooden spoon for 1-2 minutes. In case your mixture is dry, add extra barbeque sauce and if it is too slimy, add more panko bread scraps. Adjust the taste and seasoning of your mixture as per your taste.

  1. Make 5 patties for each burger. To make these patties, use ½ or ¼ size computing cup with an elastic covering. Pack this covering with the mixture of the burger. Compress this mixture to make it firm. Once it is firm, remove the plastic wrap and make the patty ¾ inches thick and set it on a baking sheet or pan for grilling. Gently brush the grilled surface with oil to ease cooking. Now, the skillet is to be warmed on medium flame. Once the skillet is warm, coat the bottom with oil and then add the burger buns to it.
  2. Cook the burger for 3-4 minutes till it is brown on the bottom and then flip it gently. Reduce the flame if it is cooking or browning quickly as it will burn that way. Ensure you cook both the sides for 3-4 minutes each. Separate the burgers away from the flame and let them cool and add the choice of your toppings. Serve immediately.

NOTES

  • You can add sriracha sauce for extra heat and spice to the burger.
  • You can preserve the burger for 3-4 days. The patties are freezer friendly up to 3 weeks.
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