Ingredients:

Directions:

1 Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
2 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.
3 Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal is achieved. Set aside.
4 To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans.
5 Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
6 For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.
7 If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
8 Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers - only as as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
9 Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren't as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
10 Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
11 Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Notes
*To cook rice, I recommend this method from Saveur. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice.
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture.
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).


Source: https://minimalistbaker.com/easy-grillable-veggie-burgers/