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Method:

  • Uncooked wild rice 125 g
  • As required Oil
  • White onion (finely chopped) 100 g
  • Walnuts 125 g
  • ½ tbsp Cumin powder
  • ½ tbsp Smoked paprika
  • 320 g Black turtle beans (tinned) (drained and rinsed)
  • Panko breadcrumbs 25 g
  • 3-4 tbsp Vegan barbecue sauce
  1. Method:

    • Boil the wild rice as per pack instruction.
    • Heat a pan over medium heat. Add a splash of oil and the onion, sauté for 3-4 min or until onion is fragrant, soft and translucent. Remove from heat and set aside.
    • Add the walnuts to blender or food processor together with cumin, smoked paprika and blend until a fine meal is formed, set aside.
    • In a large mixing bowl, add the black turtle beans and cooked wild rice, mash well with a potato masher.
    • Next, add the spice walnut mixture, sautéed onion, Robertsons Veggie Seasoning, panko breadcrumbs and barbecue sauce. Mix thoroughly with a wooden spoon for 1-2 min or until a mouldable dough forms.
    • Divide into 6 patties.
    • Press the dough into a ring of about 10 cm and press until nice and firm and about 1 ½ cm thick.
    • Let it set in the fridge on a baking sheet or plate for at least 30 min.
    • Heat a non-stick pan to medium heat.
    • Once the pan is hot, add just enough oil to lightly coat the bottom of your pan, then add your burgers - only as many as will comfortably fit in the pan.
    • Cook for 3-4 min on other side.
    • Remove burgers from heat to let cool slightly.
    • Serve burgers as is, or on toasted buns with desired toppings.