MEGA BEAN BURGERS WITH GRILLED PEAR

SERVES 4 BURGERS

FOR THE PATTIES

1/3 cup (70g / 2oz) brown rice

2 tbsp. wild rice

3/4 cup (175ml) wate

1/2 red onion

11 tbsp. olive oil

3/4 cup (75g / 3oz) shelled walnuts

3 tbsp. sunflower seeds

2 tbsp. flaxseeds

1 tsp. dried thyme

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. salt

1/2 tsp. red pepper flakes

1 1/4 cups (200g / 7oz) cooked black beans

3 tbsp. dried bread crumbs

EXTRA

1 pear

4 sweet potato buns

4 tsp. prepared mustard

1 handful arugula

1 shallot, finely chopped

4 tsp. vegan mayonnaise

NUTRITIONAL VALUES

Calories: 965kcal
Fat: 58.1g (7.4g S.Fat)
Carbs: 91.7g
Protein: 24.2g
Sugar: 8.9g
Sodium: 933mg

METHOD

Bring the rice to a boil in 3/4 cup (175 ml) water, cover, and steam for 40 minutes over low heat. Allow for a 15- minute cooling period.

Chop the onion finely. In a hot frying pan, heat 3 tablespoons of the oil and fry the onion for 15 minutes over medium heat.

In a food processor or mortar, grind the walnuts, sunflower seeds, and flaxseeds with the herbs and spices to a fine powder.

Hand-knead the rice, onion, 4 tablespoons of the oil, nut and seed mixture, beans, and bread crumbs until smooth. Allow the mixture to cool for 30 minutes in the refrigerator.

Form the mixture into four patties, brush each with 1 tablespoon of the oil, and cook for 4 to 5 minutes on each side, or until the patties are brown with grill marks and heated through. Grill the pear halves on their cut sides for 4 minutes over direct heat before slicing.

Open the burger buns and warm them on their cut sides for 1 minute on the grill. 1 teaspoon mustard, arugula, one burger patty, finely chopped shallot, and pear slices on each bottom half Cover with the top halves of the buns and top with mayonnaise.

RECIPE NOTES

The burgers cook well on a cast-iron griddle when flipped with a thin spatula.