Tasty and substantial this veggie burger cooks well on a bbq
150g cooked brown rice, cooled
120g ground almonds
1 tsp each of ground cumin, smoked paprika, ground coriander
¼ tsp cayenne pepper
Salt & pepper
1 tbsp brown sugar
25g panko breadcrumbs
4 tbsp barbecue sauce
230g black beans (or kidney beans), tinned is fine
Preheat your oven to 180˚C/160˚C fan-assisted/gas mark 4. Line a baking tray with greaseproof paper. In a large bowl, mix together the ground almonds and spices. Scatter over the baking tray and spread out. Bake in the oven for 5-7 minutes, stirring occasionally to brown the almonds a little all over. Remove from the oven.
Drain the black beans, rinse well under cold water and allow to drain. Pat dry with kitchen paper or a clean tea towel and mash.
Cook the onions for 3-4 minutes in a non-stick frying pan. Allow to cool slightly.
In your large bowl, mix all the ingredients together and season well with salt and pepper.
Shape the mixture into burger patties. Cook for 3-4 minutes each side on a hot barbecue, griddle pan, pan-fry or under a hot grill until cooked through.
Serve in burger buns with your choice of toppings.
Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!