Veggie burgers are hit or miss. They are at a disadvantage from the get-go purely because they are being compared to the real-deal meat filled burger patty, which would be hard for any veggie patty to compete with, unless you are talking about impossible patties or beyond burgers…both of which are great, BTW.
But I digress, let’s talk about this recipe for veggie burgers. They are anything but boring, loaded with texture and flavor, and they definitely top the dry, flavorless patties that you can buy in the frozen section of the grocery store. Are they comparable to a meat patty in the way that they taste? Not really, but they are perfect for what they are!
They are, indeed, a labor of love. They will take some time to make, but the payoff is worth it and they make quite a few patties. Make sure you use short grain brown rice, because you really need the fat, chewy grains of the rice to add great texture to these burgers. Another secret to success is drying out the black beans in the oven prior to adding them to the burger mixture. Bake the beans until they have cracked open and are no longer soggy and wet, this will ensure they do not turn your burger patty into mush. The final addition that is so crucial, are the walnuts. They hold their texture beautifully and add great bite to these patties.
One final, optional, but totally recommended ingredient, is the chile crack from the Our Kitchen: At Home cookbook. Added into the burger mixture, it gives a smoky, spicy, flavor that adds so much depth and deliciousness. Chile crack is divine in and on just about everything, and these burgers are no exception.
Serve these burgers on a bun or wrapped up in lettuce, but do not skimp on the toppings! I love mayonnaise (a lot of mayonnaise), salted tomato slices, thick slices of pickles and loads of caramelized onions.