1 1/2cupscooked black beans; well rinsed, drained, and patted dry
1/3cuppanko bread crumbs(optional: use gluten-free bread crumbs)
3Tbsp.vegan BBQ sauce
1Tbsp.vegan Worcestershire sauce
Toast walnuts in skillet over medium heat 5–7 minutes, stirring often; set aside.
Heat the same skillet over medium heat. Add olive oil and onion. Sauté 2–3 minutes and add minced garlic. Sauté another 1–2 minutes until onion is translucent.
Using a blender or food processor, add walnuts with chili powder, cumin, smoked paprika, salt, and pepper. Mix until finely blended; set aside.
Add drained black beans to a large bowl and mash.
Add cooked brown rice, spice and walnut mixture, sautéed onion and garlic, and remaining ingredients to bowl. Mix thoroughly with a spoon until you can mold the dough. Adjust bread crumbs and BBQ quantities if needed for patties that are either too wet or too dry. Chill in the refrigerator for one hour.
Divide mixture into five patties. A large ice cream scoop can help to form them. Set aside on a plate for the grill.
Heat grill and brush with oil. Cook 3–4 minutes with the lid closed or until well-browned on the underside, then flip gently. Cook additional 3–4 minutes on other side or until well-browned.
Remove veggie burgers from heat to let cool slightly. Top with your favorite locally grown additions like tomatoes, sprouts, lettuce, onion, ferments or condiments.