Ingredients

2 cups cooked Mahatma white rice (slightly overcooked for extra stickiness)

2 large garlic cloves, minced

1 medium onion, finely minced

3 tablespoons olive oil, divided

1 cup toasted walnuts, crushed into coarse meal

15 oz garbanzo beans, drained and rinsed

3/4 cup King Arthur all-purpose flour

1 1/2 tablespoons ground cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon smoked paprika

1 tablespoon soy sauce

1 1/2 teaspoons kosher salt

1 1/4 teaspoons cracked black pepper

1 large egg white

1/2 cup Sweet Baby Ray’s BBQ sauce

1 cup fresh guacamole

1 large tomato, sliced

6 leaves of crisp green leaf lettuce

6 high-quality brioche or sesame buns

Instructions

Step 1: In a large mixing bowl, combine the cooked rice, minced garlic, and finely minced onion. Add the toasted crushed walnuts and drained garbanzo beans.

Step 2: Stir in the flour, ground cumin, garlic powder, onion powder, smoked paprika, soy sauce, kosher salt, and cracked black pepper. Mix thoroughly until the ingredients are well incorporated.

Step 3: Add the egg white and 2 tablespoons of olive oil to the mixture. Blend everything together to form a sticky, cohesive mixture that holds shape when formed into patties.

Step 4: Shape the mixture into 6 even-sized patties. Heat the remaining 1 tablespoon of olive oil in a grill pan or skillet over medium heat.

Step 5: Cook the patties for about 5-7 minutes on each side, until they develop a smoky, golden crust and are heated through.

Step 6: While the patties cook, prepare the buns by slicing them and lightly toasting if desired.

Step 7: To assemble the burgers, spread BBQ sauce on the bottom bun, place the grilled vegetable patty on top, then add a generous layer of fresh guacamole, a slice of tomato, and a leaf of crisp lettuce. Top with the other half of the bun.

Step 8: Serve immediately with your favorite side, and enjoy your smoky grilled vegetable burger!

Tips & Variations

For a vegan version, replace the egg white with a flax egg or a commercial egg replacer, and use a vegan BBQ sauce.

Adding a pinch of cayenne pepper can bring an extra kick to the patties.

Try substituting walnuts with pecans or sunflower seeds for a different texture and flavor.

For an even smokier taste, use smoked salt instead of kosher salt or add a few drops of liquid smoke to the mix.

FAQs

Can I make these burgers ahead of time?

Yes, you can prepare the patties in advance and store them in the refrigerator for up to 24 hours before cooking. This makes meal prep easier and saves time on the day you plan to serve them.

Can I freeze the vegetable burger patties?

Absolutely. After forming the patties, place them on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator before cooking.