Soak the black beans in filtered water overnight. Cook in water for 40 minutes until tender but not mushy. Drain and rinse.
It's a time saver to do big batches of these, then freeze in smaller portions.
6 small burgers
400g cooked black beans
peanut oil for frying
1/2 onion, finely chopped
1 ts mild chilli powder (omit if you dont like spice)
1 ts smoked paprika
3 tbs organic BBQ sauce (buy Gluten Free to make a GF meal)
50g dry roasted walnuts
2 tbs fresh chopped coriander
100g cooked black rice
25g almond meal
Sea salt to taste
Fry the onions in a pan, until nicely browned, reduce the heat and add the chili (if using) and paprika and stir to combine. Stir in the BBQ sauce and take the frying pan off the heat.
Dry roast the walnuts in a small pan, until they start to colour, remove from heat.
Chop the cooled walnuts and mix together in a bowl with the beans, coriander, rice, almond meal and salt. Add the onion mixture and stir or mash until combined, but not completely smooth.
Take a handful of the mixture at a time, I like to use egg rings to keep them all the same size, and shape into patties.
Put them all on a large plate and cover, place in the fridge for at least an hour but preferably longer, so they will hold together when you fry them on the BBQ or in the pan.
When ready, heat your pan or BBQ with a little oil, place burgers on the heat and cook one side for 5-6 minutes or until a crust forms and browns. Flip and cook the other side for a similar amount of time.
Once, cooked remove from heat and serve with your favourite burger toppings, enjoy!
These are such a nice change from a regular bean burger, the smokey flavour is to die for!