When I was little, my family and I used to go camping, and that is where the idea for this meal came from. This cobbler was originally made with huckleberries and baked over a campfire, but since I no longer live where I can collect huckleberries and don’t have a campfire going all the time, I substituted frozen wild blueberries and baked it in the oven. In the batter, I also use a homemade apple beer, but you may use whatever hard cider or fruity beer you choose.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 10 burgers |
Ingredients
- 2 cups raw walnuts
- 2 tablespoons olive oil
- 1 onion, minced
- salt and ground black pepper to taste
- 3 cups rinsed and drained canned black beans
- 2 cups cooked rice
- ¾ cup vegan barbeque sauce
- ⅔ cup cornflake crumbs
- 2 tablespoons brown sugar
- 2 tablespoons chile powder
- 2 tablespoons ground paprika
- 2 tablespoons ground cumin
Instructions
- Toast walnuts in a skillet over medium heat, stirring frequently until lightly browned and fragrant, 5 to 7 minutes. Crush into fine pieces using a mortar and pestle or food processor.
- Heat olive oil in the same skillet over medium heat. Cook and stir onion until lightly browned, about 5 minutes. Season with salt and pepper.
- Mash black beans in a large bowl using a fork. Add walnuts, onion, rice, barbeque sauce, cornflake crumbs, brown sugar, chile powder, paprika, and cumin. Season with salt and pepper; stir until mixture is well combined and holds together. Shape into 10 burgers.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Place burgers on aluminum foil and grill until browned, 5 to 8 minutes per side.
- You can use bread crumbs instead of cornflakes.
Reviews
This burger really has super flavor, I love all the spices. Used the food processor for black beans, onions, and walnuts.