This unbelievably delicious and simple recipe was inspired by Minimalist Baker (love their blog!). Not only is it super nutritious but it's an awesome go-to recipe when you have limited time and ingredients. We typically keep beans and rice on hand as well as staple cooking veggies such as onion and garlic. Another ingredient that we like to keep on hand, since it can be used for many things, is almond flour. And then there are the spices-lots of spices! This burger is bursting with flavor and, you know that will all of those colorful spices, you are also getting big doses of antioxidants and healing benefits. These can all be used to make this satisfying burger as well as any other veggies you'd like to include. We include sliced tomato, avocado, cilantro, grilled onion and chipotle vegenaise

Try it for your next grill party or at home on the stovetop. Be forewarned, you will be addicted!

Serves: 5-7
  • 1 c cooked brown rice
  • 1 c raw walnuts 
  • 1/2 Tbsp grape seed or avocado oil, plus more for cooking
  • 3/4 c white onion, diced
  • 1 Tbsp each chili powder, cumin powder
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1/2 tsp sea salt 
  • 1/4 tsp black pepper
  • 1/3 tsp cayenne (optional if you want it spicy)
  • 1 Tbsp coconut sugar 
  • 1 BPA free 15-ounce can cooked black beans, drained 
  • 1/3 cup almond flour 
How to Make
  1. Cook brown rice as instructed on the package.
  2. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Set aside and allow to cool.
  3. 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 is fragrant, soft, and translucent. Remove from heat and set aside.
  4. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, turmeric, salt, pepper and coconut sugar and blend to a fine meal. Set aside.
  5. Add drained, dried black beans to a large mixing bowl and mash well with a fork, leaving only a few whole beans.
  6. Next add cooked rice, spice-walnut mixture, sautéed onion, almond flour and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. Taste and adjust seasonings as needed.
  7. Form 5-7 burger patties (depending on size you prefer) and set on a baking sheet or plate for grilling.
  8. If grilling, heat the grill and brush with oil to avoid sticking. Otherwise, heat the same skillet you used earlier to medium heat.
  9. Once skillet is warm, lightly coat the bottom of your skillet with oil then add your burgers with about 1/2 inch apart. If there is not enough space for all of them to grill evenly then grill half of the mixture at one time then the other half. 
  10. Cook for 3-4 minutes or until browned on one side, then flip (gently). Cook for 3-4 minutes on other side.
  11. Prepare any other toppings you'd like such as sliced tomato, avocado, sprouts, herbs or vegenaise
  12. Serve burgers as is, on toasted buns or as a lettuce wrap (pictured) with added toppings. 
  13. Enjoy!


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