FRIJE

Instructions

• 1.   Note: The rice and black beans are already cooked in this recipe.
  Read:
  1 cup cooked brown rice
  

  
  
  1. 5 cups cooked black beans (canned)
  
  

  
  
  Heat a skillet over medium heat. Once hot, add the raw nuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and proceed to the next step.
  
  Meanwhile, heat the same skillet over medium heat. Once hot, add the oil and onion. Season with a pinch of salt and pepper and sauté for 3-4 minutes, or until the onion is fragrant, tender, and translucent. Remove from heat and set aside.
  
  Once the nuts have cooled, add them to a blender or food processor along with the chili powder, cumin, smoked paprika, salt, pepper, and brown or coconut sugar. Blend until a fine flour forms. Set aside.
  
  In a large bowl, add the drained and dried black beans and mash them well with a fork, leaving a few whole beans.
  
  Next, add the cooked rice, spice and nut mixture, sautéed onion, panko breadcrumbs, and BBQ sauce to the bowl. Mix well with a wooden spoon for 1-2 minutes, or until a malleable dough forms. If it's too dry, add 1-2 tablespoons of additional BBQ sauce. If it's too wet, add more panko breadcrumbs. Taste and adjust seasoning if needed.
  
  For larger burgers, divide the mixture into 5 patties (1/2 cup each // quantity according to the original recipe) or form 10 smaller burgers (1/4 cup each // quantity according to the original recipe). To help shape the patties, line your 1/2 or 1/4 cup measuring cup with plastic wrap and pack it with the burger mixture. Press down firmly, then lift by the edge of the plastic wrap and gently flatten with your hands to form a 3/4-inch thick patty. Place it on a baking sheet or plate for grilling.
  
  If grilling the burgers, preheat the grill at this point and brush the grill grates with oil to prevent sticking. Otherwise, heat the same skillet you used earlier over medium heat.
  
  Once the skillet is hot, add just enough oil to lightly coat the bottom of the skillet, then add your burgers - only as many as comfortably fit in the skillet. Alternatively, place the burgers on the grill and close the lid.
  
  Cook for 3-4 minutes, or until nicely browned on the bottom, then carefully flip them. They won't be as firm as meat burgers, but they will hold their shape. Reduce the heat if cooking/browning too quickly. Cook for another 3-4 minutes on the other side.
  
  Remove the burgers from heat and let them cool slightly while preparing other toppings/sides (such as grilling your buns).
  
  Serve the burgers as is or on toasted buns with desired toppings. Leftovers can be stored in the refrigerator for 2-3 days.

Notes & Suggestions

• One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size).
• 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).

Nutritional information *

Reference

• minimalistbaker.com/easy-grillable-veggie-burgers/