This ultimate veggie burger takes inspiration from the Minimalist Baker and their recipe on grill-able veggie burgers. They do take a bit of time to prepare, but make a large batch and keep them in the freezer. They taste amazing, have around 18 grams of protein per burger but most importantly, they don’t disintegrate on the barbecue.
Makes about 5 large patties
155g of quick cook brown rice
120g of walnuts
230g of canned kidney beans (but any type of canned beans will do)
25g of bread crumbs
A small onion
1 tablespoon of smoked paprika
1 teaspoon of cumin
A sprinkle of chilli flakes
A teaspoon of brown sugar
3 tablespoons of HP sauce (If outside of the UK or Ireland try a decent barbecue sauce.)
A few glugs of olive oil
- Boil your rice until fluffy. Mine usually takes around 25/30 minutes. Make sure there isn’t any bite in the rice, it needs to be completely soft.
- Chop up your walnuts finely and lightly toast in a pan on a medium heat. (No oil necessary, you will be able to smell when they are ready to come off.)
- Chop your onion finely and fry over a medium heat with a few drops of oil until soft and brown.
- Drain the kidney beans.
- Add the walnuts, onion, beans, spices, sugar, bread crumbs, a few pinches of salt and pepper and mix.
- Next add the HP sauce and mix again. Try to crush the beans so it makes a thick paste.
- Once your rice is cooked and drained add it to the mix and add the oil.
- Stir for your life! You want to make sure that the mix becomes thick and well mashed together.
- Form into patties.
- If you are preparing for a barbecue, fry with a little oil until sealed on both sides. If not, fry until crispy on the outside.