Smoky Lime Veggie Burgers

Word of advice: don’t be that friend that shows up to the BBQ with a sad prepackaged platter of dried out baby carrots and a plastic cup of “Ranch dressing” that tastes like a foot.

Waltz in with some pride– make your own, as in:

Netflix + Grill, girl.


Regular burgers are tight, but what if you switched up your normal BBQ routine and chose to make a juicy, fiber-and-omega-3-loaded patty that is packed with zesty, smoky flavor?


These patties are made with fiber-filled black beans, hearty brown rice, vitamin B12-packed nutritional yeast, omega-3-rich walnuts, and the potent anti-inflammatory cayenne pepper. Did you know that of all nuts, walnuts contain the most measurable amount of omega-3s?! They contain alpha-linolenic-acid (ALA) a type of omega-3 which our bodies actually can’t make on our own (and therefore we gotta munch on it in our food). So I don’t get too nutrition nerd on you, omega 3s are super importante for our immune, inflammatory, cardiovascular, and nervous system health.

Just like this burger, they do a body good:


Celeeeeeeee-brate good yolk porn.



PS y’all: this week I turn 27. Get ready for a plethora of blender-ized recipes involving copious amounts of prunes. I kid, I kid. It’s booze and burgers for me all zee way.

Smoky Lime Veggie Burgers

Makes 5-6 juicy patties

  • 1 cup raw walnuts or almonds, chopped
  • 1 tablespoon extra-virgin olive oil + more for cooking
  • 1/2 red onion, diced finely
  • 5 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1/3 bread crumbs (can also use Panko or GF)
  • 3 1/2 tablespoons BBQ sauce
  • 1 cup cooked brown rice
  • 1 tablespoon chili powder
  • 1/2-1 tablespoon cayenne pepper
  • 1 tablespoon cumin
  • 2 tablespoons nutritional yeast
  • 1 tablespoon smoked paprika
  • 1/4 black pepper
  • 1/4 sea salt
  • 1 1/4 cups kidney or black beans, drained, patted dry (1 can)
  • 1 teaspoon fresh lime zest
  • eggs (however many your heart desires)
  1. First get those walnuts/almonds roasty toasty. Heat oven to 350 and put them nuts in. Cook for 4-5 minutes, stirring frequently and checking on them very often because they burn lickety split. They may take a little longer — they’ll be done when they look golden brown and they give off a nutty aroma. When done, set aside to cool (or cheat and place the nuts on a plate, then stick in the freezer for 7-10 minutes).
  2. In a medium skillet over medium heat, heat oil. Add onions and sauté for 3-4 minutes, then add in garlic and cook another 2 minutes…until onion becomes soft. Set aside when done.
  3. When nuts are cooled, place them in a food processor along with brown sugar, bread crumbs, BBQ sauce, rice, chili powder, cayenne, cumin, nutritional yeast, paprika, and salt and pepper. Grind until a powder forms.
  4. In a separate bowl, mash the beans. Don’t like, pulverize to shit, just mash until a rough coarse paste starts to form (so there are still a few whole beans in there). Add the walnut mixture, onion/garlic mixture, and lime zest to the beans and mix until a dough forms. The dough should be wet enough so you can shape into a ball but dry enough so that it holds its shape. If too dry, add a little more BBQ sauce. If too wet, add some more bread crumbs. Taste it and add more spices/salt/pepper if needed.
  5. Shape into patties (I was able to make 5 plump, juicy ones). You can either grill these fine babies, or cook on a skillet. To cook on a skillet, heat another 2 teaspoons of oil in a medium skillet over medium heat. Drop a few patties into the skillet and cook 3-4 minutes on each side until patties are browned throughout. Place on a plate to cool.
  6. If your heart so desires a fried egg on your burger (which like, let’s be honest, it should) heat up about 2 teaspoons of oil in a small skillet over medium-high heat. Crack one egg over the oil and cook until white sets (becomes opaque and edges turn brown). Repeat for however many eggs chu want. Sprinkle fried egg with a lil salt + pepper and add to your burger just before serving.
  7. Serve on toasted buns with BBQ sauce, ketchup, mustard, lettuce, tomatoes, and whatever else your heart desires. ‘MURICA.
Print Friendly

Leave a Reply