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1
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
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2
In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 tbsp oil and onion. Season with a bit of salt and pepper and saute for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
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3
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper, and coconut sugar and blend until a fine mean is achieved. Set aside.
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4
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
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5
Next add cooked rice, spice-walnut mixture, sauteed onion, panko bread crumbs, and BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
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6
For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line you 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap's edges, and slightly flatten with hands to form a 3/4 inch thick patty. Set on a baking sheet or plate for grilling.
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7
If grilling, heat with grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
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8
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers-only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
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9
Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes of other side.
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10
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
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11
Leftovers keep in fridge for 2-3 days.
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12
*1 15 oz. can of black beans only yields 1 1/4 cups black beans, so if using canned, be sure to grab 2 cans! Also, if using unsalted, add 1/4 tsp extra salt to burger mixture.
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13
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
