Smokey Black Bean Walnut Burgers with Bourbon Caramelized Onions (Vegetarian)
Smokey Black Bean Walnut Burgers with Bourbon Caramelized Onions (Vegetarian)
Ingredients
- 1/2 walnuts shelled
- 1 cup quinoa divided
- 3 tbsp tomato paste
- 2 tsp chipotle powder
- 2 tsp ancho chili powder
- 1/2 tsp Celtic salt
- 1 tsp red pepper flakes
- 2 tsp garlic powder
- 2 tbsp dijon mustard
- 2 tsp Worcestershire sauce
- 2 cans cooked black beans rinsed and divided
- 1/2 cup cooked short grain brown rice divided
- 1 tsp walnut oil
- 1 cup yellow onion diced
- 1/2 cup coconut flour
- 1 tsp whole mustard seeds
- 2 eggs can do flax egg for vegan option too
- Plus buns and toppings for burgers
Ingredients for onions
- 3 tbsp olive oil
- 3 large sweet onions sliced into thin moons
- 1/3 cup bourbon or sub veggie broth
- 1 tbsp maple syrup
- 1 1/2 tsp dijon mustard
Instructions
- Cook rice according to package directions and rinse and drain the beans.
- Toast the walnuts over medium heat in a nonstick pan over the stove, stirring occasionally until browned. Remove from heat and add to food processor. Add 1/2 the quinoa, tomato paste, chipotle and ancho chili powder, salt, mustard seed, garlic powder, red pepper flakes, mustard and Worcestershire. Pulse until combined and a paste starts to form.
- To the food processor, add coconut flour, eggs, half the beans and half the rice. Pulse until the mixture begins to come together.
- Cook 1 cup of yellow onions until slightly golden and fragrant. Let cool and add to a large bowl.
- To the large bowl, add the remaining quinoa, rice, and beans. Add the processed mixture and use your hand to push the mixture together.
- If the mixture is too liquid-y, add additional quinoa or flour.
- Create patties with your hands, flattening balls until a patty shape forms.
- Place the patties on a parchment lined pan in the fridge for at least an hour to cool.
- In the meantime, prepare the onions. Add 2-3 tbsp olive oil to a skillet over medium-low heat. Add the onions and a pinch of salt. Cook over medium low to caramelize the onions, about 35-40 minutes, stirring occasionally. If they look like they’re going to burn, adjust the heat.
- Once caramelized, turn off the heat and add the bourbon, maple and dijon. Stir well and bring to a simmer over medium low until the liquid cooks off, about 2 minutes.
- By now, the burgers should be ready. Brush the patties with walnut (or olive) oil. For the grill, heat on the highest setting and grill the burgers for about 4-5 minutes on each side. For the stove, use a cast iron skillet, adding a bit of oil to the bottom so the patties don’t stick. Cook for 3-4 minutes on each side over medium heat.
- Once cooked, I prepared my burgers by using a lettuce wrap as my bun, and layering in the cooked patties, guacamole, tomato and finishing with caramelized onions.
https://shaynaskitchen.com/recipes/smokey-black-bean-walnut-burgers-with-bourbon-caramelized-onions-vegetarian/
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