Vegan and gluten free black bean burgers with rice for a solid, easy to handle veggie burger. Topped with a rainbow of winter vegetables including pickled onions and shredded root vegetables.
Preheat the oven to 190C / 375F and line a baking sheet with parchment paper.
Place the onion and garlic into the bowl of a food processor fitted with the blade attachment. Blend until finely chopped. Add the beans, rice, seeds, olive oil, vinegar, spices, and maple syrup. Pulse until a thick mixture with some texture forms. It should be slightly sticky and hold together very easily.
Form large balls, about 1/3 cup each, and flatten them into large patties about 2 cm thick and 10 cm wide. Place them onto the prepared baking sheet and bake for 30-35* minutes, or until the outside is golden and slightly crispy. Serve immediately with buns and plenty of toppings.
Notes
• If, for some reason, your burger mixture is too soft, add a tablespoon or two of chickpea or spelt flour to thicken it. • Of course you can shape the patties to be the same width as your buns, just adjust the cooking time accordingly. • I make these all the time without buns, too, and just make them a little smaller and more rounded, like falafel. They make great bean balls for pasta, too. • To make pickled onions, slice a red onion very finely and place it into a jar with a pinch of salt and the juice of a lemon. Shake to distribute the lemon juice and leave the jar to sit for at least two hours, or until the onions are pink throughout, shaking occasionally. • Here's the sweet potato lentil hummus recipe, and this is the cabbage salad. * Keep an eye on the burgers close to the end of the baking time - if you cook them for too long they'll become dry.