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Veggie Burger

Veggie Burger


• Turano Brioche Rolls
• 1 Cup of Pane Turano bread crumb
• 1 Cup cooked brown rice
• 1/2 (about 3/4) medium yellow onion, finely diced
• 1 Tbsp chili powder, cumin powder, smoked paprika
• 1/2 tsp each sea salt and black pepper
• 1 Tbsp brown sugar
• 1 1/2 cups cooked black beans (well rinsed, drained and patted dry)
• 1/3 cup panko bread crumbs
• 3-4 Tbsp BBQ Sauce


① Heat skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

② Add Pane Turano bread crumbs add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and brown sugar and blend until a fine meal and set aside.

③ To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans. Next add cooked rice, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

④ Form 10 smaller burgers (about 1/4 cup in size). To help form the patties, line your 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

⑤ Heat the grill and brush the grill surface with oil to ease cooking. Add burgers to the grill and close the lid. Cook for 3-4 minutes or until well browned on the underside, then flip gently. Cook for 3-4 minutes on other side. (If browning too quickly, move to cooler side of the grill)

⑥ Remove burgers from heat to let cool slightly, and prepare and grill/toast the Brioche Rolls. Add two patties for each serving and the desired toppings.

⑦ Serve and enjoy!

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