• 1 cup walnuts
  • 1/2 red onion, diced
  • 1 garlic clove, minced
  • 1 1/2 cups black beans, drained and rinsed
  • 1 cup brown or basmati brown rice
  • 1/2 cup mushrooms (any kind), diced
  • 1 tsp dried Italian seasoning
  • 1 T cumin
  • 1 T chili powder
  • 1 T smoked paprika
  • 1/2 tsp dried fennel ground
  • 1 tsp chopped fresh parsley
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1/4 cup panko bread crumbs
  • 4 T barbecue sauce

Toast walnuts over skillet on medium heat for about 7-9 minutes. Stir often to make sure they don't burn. Cool completely! Once cooled, grind walnuts in food processor till crumbly. Set aside.

In skillet, saute onion in a little water for about 3 minutes till soft. Add the garlic and saute for 2 additional minutes. Add a spritz of water if needed to prevent burning. Then add the mushrooms to the skillet. When mushrooms begin to soften, add the spices - cumin, chili powder, smoked paprika, fennel, Italian seasoning, parsley and S&P. Cook until all liquid evaporates.

In large bowl, mix together: black beans, rice, walnuts, breadcrumbs, sauteed mushrooms and onions, and the barbecue sauce. Mix well. Add more seasonings as desired.

Divide burgers into patties. Makes about 4 - 6 patties.

If cooking on a grill, I suggest you put patties in grill basket to prevent them from falling apart when turning. These are hearty plant based burgers, but can still fall apart if not careful.

To cook on griddle indoors: Heat griddle and brown patties for 5 minutes on each side. Or you can bake in oven at 375 for 40 minutes but flip after 20 minutes.

These burgers are very tasty and hearty!!