Middle Eastern style Vegan Burger
1 cup cooked brown rice
1 cup raw walnuts
1/2 Tbsp avocado oil for cooking
1/2 white onion finely diced
1 Tbsp each Sumac, cumin powder, and smoked paprika
1/2 tsp sea salt
1 Tbsp Brown sugar
1 1/2 cups cooked black beans, well rinsed and drained
1/3 cup Vegan bread crumbs
3-4 Tbsp Tomato paste sauce
Cook brown rice until well done and set aside
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until golden brown. Let cool and move onto the next step.
In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion are translucent. Remove from heat and set aside.
Once walnuts are cooled, add to food processor with Sumac, cumin, smoked paprika, salt, pepper and brown sugar and blend until a fine meal . Set aside.
To a large mixing bowl, add black beans and mash well with a fork.
Next add cooked rice, spice-walnut mixture, sautéed onion, bread crumbs, Tomato paste sauce, and mix thoroughly with your hands until a
dough forms. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties. I used a Burger Press but you can create the form manually.
Heat the same skillet you used earlier to medium heat.
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time.
Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days.
I served them as burger with hummus, spinach, sliced avocado and vegan Mayo. Also I served it in a plate with avocado and tomatoes with a glaze of balsamic, garlic powder and salt.