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.