Black Bean Veggie Burger

1 cup cooked brown rice
1 cup breadcrumbs
1/2 tbsp olive oil
1/2 yellow onion, finely diced
3 Tbsp of Zesty-Veggie Seasoning
1/2 tsp salt
1/2 tsp pepper
1 tbsp coconut sugar
1 1/2 cups black beans, cooked and drained
1/3 cup panko breadcrumbs
3 1/2 Tbsp Sweet’n Sassy BBQ Sauce

INSTRUCTIONS

Heat a skillet over medium heat. Once hot, add the breadcrumbs and toast for 2-3 minutes, stirring frequently, until fragrant and golden brown. Remove from the pan and let cool.

In the meantime, heat the same skillet over medium heat. Once hot, add the oil and diced onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until the onion is caramelized. Remove from heat and set aside.

Once the bread crumbs are cooled, add them to blender or food processor with the
Zesty-Veggie Seasoning, and coconut sugar.
Blend until a fine meal is achieved. Set aside.

In a large mixing bowl, add the dried black beans and mash well with a fork – leaving only a few whole beans. Stir in the cooked rice, spice / bread crumb mixture, sautéed onion, panko bread crumbs, and Sweet’n Sassy BBQ sauce. Mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable burger forms. If it seems too dry, add an extra 1-2 Tbsp of BBQ sauce. If it’s too wet, add more panko breadcrumbs.

For larger burgers, divide into 5 patties (½ cup in size), or form 10 smaller burgers (¼ cup in size).

Heat the grill and brush its surface with oil to minimize sticking.

Cook for 3-4 minutes and then flip gently. Careful! They aren’t as firm as meat burgers, but they will definitely hold their shape. Reduce heat if they are browning too quickly. Cook for 3-4 minutes on other side.

Remove the burgers from heat, and dress with toppings and toasted buns.