These veggie patties will not only be loved by vegans/ vegetarians and therefore must not be missed at your next BBQ. The veggie burger is tangy, hearty and at the same time full of nutrients, including protein last but not least.
Start by roasting the walnuts in a pan (without any oil) over medium heat for 3-5 minutes, stirring frequently. Once browned, remove from heat and set aside.
Heat the same pan, add 1 tsp of oil and onion. Sauté for 3-5 minutes or until onion is soft and translucent. Remove from heat and set aside.
Once walnuts are cool, add them to a blender together with chili, cumin, paprika, coconut sugar and blend until a meal forms.
Drain, rinse and pat dry black beans. In a large mixing bowl add black beans and mash with a potato masher (or a fork) leaving only a few whole beans.
To the ingredients in the bowl add sautéed onion, brown rice, oat bran, walnut-spice mixture and BBQ sauce. Mix thoroughly until a moldable dough forms. If the mixture is too dry, add another 1-2 tbsp BBQ sauce. If it's too wet, add some more oat bran.
For regular sized burgers, form 5 burger patties, otherwise form 10 smaller patties.
Heat some oil in a pan and preheat the oven to 120 °C (250 °F). Sear patties about 3 minutes or until well browned on the underside, then flip gently. Sear for another 3 minutes on other side. Finally place patties on an oven rack and bake for 5-8 minutes.
If grilling, add patties to the grill and slowly grill under indirect heat.
In the meantime prepare desired toppings or sides like avocado cream, salad, buns etc.