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Easy Grillable Veggie Burgers

Prep Time:4 Hours
Cook Time:6 Minutes

Nutritional Information

This recipe is sure to please even meat lovers!


  • 1 cup cooked brown rice
  • 1 cup raw walnuts
  • 1/2 tablespoon vegetable oil, plus more for cooking
  • 1/2 white onion , finely diced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon salt, plus more for coating burgers
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 1/2 cups cooked pinto beans, well rinsed, drained and patted dry
  • 1/3 cup panko bread crumbs
  • 4 tablespoons BBQ sauce of choice
  • Bistro Sauce, see recipe
  • toasted buns
  • Sweet Pickles , see recipe


  • 1. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool.
  • 2. In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
  • 3. Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and sugar and blend until a fine meal is achieved. Set aside.
  • 4. To a large mixing bowl, add drained, drained beans and mash well with a fork, leaving only a few whole beans left.
  • 5. Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
  • 6. Form the patties into a 2 1/2 ounce patty or into desired thickness. Set on a baking sheet or plate lined with plastic wrap. Refrigerate for at least 4 hours or overnight.
  • 7. Preheat the Egg to 400º using direct heat and a well seasoned cast iron grate. Once preheated grill the burgers for 3-4 minutes per side. Be sure to not flip the patties until strong grill marks form, as they will release easier after this has taken place. Be gentle with them as they are not as firm as a meat burger, but they will definitely hold their shape.
  • 8. Remove burgers from heat to let cool slightly. Serve burgers as is, or on toasted buns with desired toppings.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828