Recipe: Perfect Vegan Veggie Burgers

'--for the burgers

1 cup toasted pecans

1 (15 ounce) can black beans, drained and rinsed

1 cup minced mushrooms

1 cup panko bread crumbs

1 cup minced red onion

1 cup cooked brown rice

3 tbsp ketchup

juice from 1/2 lime

1 tbsp soy sauce or tamari

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

pinch of salt

2 tbsp olive oil, divided

additional

5 buns

lettuce

sliced tomato

pickles

and sliced onion

Toast the pecans: Place the pecans in a large cast iron skillet and heat on low. After a few minutes, as soon as you start to smell them stir the nuts. Cook a few minutes longer until all sides are toasted. Remove promptly from the pan and let cool a few minutes. Coarsely chop the pecans.

Sauce the onions: Add 1 tbsp olive oil In the same cast iron (wipe the pan out with a damp towel if needed first) Over medium heat, cook the onions until translucent and fragrant, about 5-6 minutes.

In the bowl of a food processor, pulse all the ingredients (excluding the remaining tbsp of olive oil) until the mixture sticks together when it is pinched between your fingers. You don't want this mix to be totally smooth.

With clean, damp hands form 1/4 cup patties. Pour the last 1 tbsp of olive oil into the pan. Sauté the burgers about 4 minutes on each side, or until golden brown and heated through.

Serve on buns and any toppings you love.

Print Options:

Recipe: Perfect Vegan Veggie Burgers