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Burgers

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Ingredients

Adjust Servings:
1 cup brown rice boiled
1 cup walnuts raw
1tsp cayenne pepper
1tsp smoked paprika
1tsp cumin powder
1tsp salt
1 onion finely chopped
1/2 cup water
2 stock cubes Massel chicken flavour
1 can (400g) black beans drained
1 can red kidney beans drained
1/3 cup panko bread crumbs
2tbs flour white

Burgers

Features:
  • Cooktop
  • Oven
  • Vegan

These burgers are packed with protein and full of flavour.

  • 60 min
  • Serves 6
  • Medium

Ingredients

Directions

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Panko is a type of flaky breadcrumb. It’s commonly used in Asian cuisine, although it has become popular in Western cooking too. What sets it apart from standard breadcrumbs is its texture and the type of bread that’s used. Panko has a light, airy, and delicate texture.

Boil the rice in advance to be cold when you start making the burgers. Keep an eye on the walnuts all the time as they can burn very quickly.

Serve burgers as is, or on toasted buns with desired toppings. (Aioli recommended)
(Makes 16 burgers.)

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Steps

1
Done

Heat pan over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently until golden brown. Remove from heat and allow to cool.

2
Done

Once walnuts are cooled, add to blender or food processor with cayenne pepper, cumin, smoked paprika and salt. Blend until a fine meal is formed.

3
Done

In a pan add the onion, 1/2 cup water and stock cubes. Allow to simmer on high heat until onion is translucent and the water is evaporated.

4
Done

Preheat oven to 200C.
In a bowl crush the beans with a fork. Add the walnut mixture, onion, flour, panko crumbs and mix well. Form burgers, place them on a nonstick tray and bake for about 20 min.

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