If you're into veggie burgers that are mush-free, non-crumbly, and delicious - this is going to be your next favorite! The best part? They are oil-free, gluten-free, and packed with flavor!
In a non-stick skillet or pan, dry toast the sunflower seeds over medium heat until golden, about 5 minutes. Set aside
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, add the black beans and smash with a fork.
Next, add and mix the tomato paste, nutritional yeast, chili powder, garlic powder, smoked paprika, salt, sunflower seeds, brown rice, oat flour, and chia “egg.” Taste and adjust seasoning as needed.
Be sure there are no dry spots in the burger mixture. It should be at the right texture to form into burgers.
Scoop a little over ½ cup of the mixture and form into veggie burgers.
Line the vegan burgers onto the baking sheet. Bake for 20 minutes at 350 degrees F, flipping halfway.
Serve with a toasted bun and your favorite toppings.
Notes
I used cooked long-grain rice for this recipe. To cook, use one cup of brown rice and 1.5 cups of water. It should cook perfectly in a rice cooker.
To make oat flour, blend the old-fashioned oats until flour-like. And you’re done! My pro-tip is to prepare a large batch, store it in a mason jar, and use it when you need it.
To make chia “egg,” stir together one tablespoon of chia seeds and three tablespoons of water. Set aside for at least five minutes to gel up, give it another stir.
I used unsalted, raw sunflower seeds. They need to be toasted until fragrant and golden. I suggest staying around the kitchen for this step. They can burn if left for too long.
It’s best to use brown rice that has been cooked and cooled down.