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 190°C (375°F) 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.
1 small yellow onion, 3 cloves garlic, 300 grams cooked black beans, 200 grams cooked short-grain brown rice, 40 grams raw sunflower seeds, 2 tablespoons olive oil, 1 tablespoons apple cider vinegar, 1 teaspoon sea salt, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon maple syrup or honey
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.
Sweet potato lentil hummus, Dijon mustard, Cabbage salad, Shredded carrots, Rucola or another winter green, Pickled onions
Notes
* 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.