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.
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Smokey Black Bean Walnut Burgers with Bourbon Caramelized Onions (Vegetarian)