Black burgers

Hearty, flavorful and hold up on the grill or skillet! Black burgers guys, I don’t even know where to start, other than, I MADE A VEGGIE BURGER THAT’S GRILLABLE.

Flavorful, hearty and perfect for summertime grilling. And because we aren’t currently grill owners, I usually opt for baking or sautéing anyway. Recently, however we’ve been attending more summer BBQs and I’ve been receiving emails from people asking for a burger that will hold up on the grill. I tested these burgers on both the grill and skillet and am happy to report they’re fabulous either way. So pick and choose by which texture you prefer. You guys are going to LOVE these burgers! If you try this recipe let us know what you think!

I’d love to see what you come up with. 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. In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion.

Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. 4 measuring cup with plastic wrap and pack with burger mixture. If grilling, heat the 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.

Otherwise, add burgers to the grill and close lid. 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. Cook for 3-4 minutes on other side. Serve burgers as is, or on toasted buns with desired toppings.