Caramelized onions and walnuts…WOW! The title alone says it all, doesn’t it? This caramelized onion walnut burger is my latest vegan (and gluten-free) burger recipe and it is as deliciously superb as all my others–and that’s a tough act to follow! Walnuts give it a wonderful rich taste and of course add healthy omega-3 fatty acids to its nutrition. I use sprouted red rice in this variation for those of you who are gluten-sensitive (black rice also works beautifully) and both are a nice source of fiber and protein but if gluten-sensitivity is not an issue for you, you can also replace the rice with the same amount of cooked whole farro or wheat berries. Of course my staple pureed black lentils are a constant in this variation; I couldn’t do without them!
- Chewy Base:
- ½ cup dry red or black rice
- "Meatiness":
- 1 cup canned black lentils, rinsed and well drained (packed!)*
- 2 Tbsp olive oil
- 2 medium sweet onions, chopped (makes 3 cups raw chopped)
- Binding:
- ½ cup ground raw walnuts
- ½ cup rolled oats
- 2 tsp tomato paste
- ½ tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- fresh ground pepper to taste
- GETTING EVERYTHING READY:
- Preheat a medium pan and when hot, add the olive oil and 3 cups chopped raw onions and cook, uncovered while stirring for a few minutes.
- Turn down the flame to a simmer and continue to cook, uncovered, for 15 minutes, until the onions are caramelized to a golden brown, then turn off the stove and cover until ready to assemble. You will end up with 1 cup cooked caramelized onions.
- Meanwhile, place ½ cup dry red or black rice in 2½ cups boiling water and cook uncovered, until water has evaporated (about 20-25 minutes). Transfer to a bowl and set aside to cool. You will end up with 1¼ cup cooked rice.
- Place the raw walnuts in the bowl of a small food processor and grind until medium fine (it shouldn't be a powder) and set aside (you will end up with ½ cup ground walnuts).
- Place the rolled oats in the bowl of a small food processor and grind until coarsely ground (it shouldn't be a powder) and set aside.
- Place the canned (or cooked) lentils (make sure they are well rinsed and drained and they are well packed in that cup!) in food processor and grind, scraping the sides to form a paste. Transfer to a cup and set aside.You will end up with about ¾ cup pureed lentils.
- ASSEMBLING:
- Place the caramelized onions, ground walnuts, ground oats and pureed lentils in a medium bowl and stir gently with a spoon.
- Add tomato paste, dijon mustard, onion powder, garlic powder, salt and pepper and stir again.
- Add the cooked rice last and, using your hands, "dig in" and work the mixture so that it forms a ball.
- Form into 7 equal patties (I like to use a big ice-cream scooper to make them more regular & compact and finish forming the patty with my hands). you can refrigerate or freeze at this point until ready to grill.
- When ready to grill, drizzle a little olive oil in a large non-stick skillet and heat over high heat. When the pan is very hot, place the patties on the pan and cook for 2-3 minutes on each side.
- Optional: Use a pastry brush to coat each patty with BBQ sauce (if using) on both sides (about 1 Tbsp per patty) and serve on soft wheat buns with garnishings.
Recipe for my BBQ sauce, if using:
Hi
I can’t wait to try this recipe. What can I substitute for the walnuts? I have a sensitivity to nuts.
Thank you,
Donna
Hi Donna! Feel free to use any of my other vegan burger variations,that do not use nuts, Enjoy! 🙂
Hi Catherine’
I i first want to thank you for offering these recipes. I am excited to try these burgers but I am sensitive to nuts so do you have any suggestions of what I could substitute for the walnuts?
Thank you for your time,
Donna
These are amazing! Thank you for sharing. Will certainly make again.
Hi Catherine,
First thank you for all your fantastic recipes. Each one I try is better than the next! I want to make caramelized onion burgers but have used up all my black rice. Can I substitute millet or brown rice?
Thanks,
Jane
You are so very welcome Jane!! truly my pleasure for people like you who are so appreciative!! 🙂 yes I would use brown rice rather than millet because it will hold better. If you have farro, that will even better, because it “sticks”more and keeps it together better, but brown rice si deficiently the way to go if you have some handy!
This recipe was absolutely outstanding! Being rather new to plant-based eating, I was excited to try these burgers because the name was so enticing (carmelized onions–oh yes!!). I, along with my family, was not disappointed. These burgers were delicious, and I am already being asked to make them again!!
YAYYYYY Sheila! That makes me so happy, especially since you are not used to plant-based eating (I am relatively new at it as well), it means that much more to me!! Thank you so much for your kind words! Love it!! 🙂
Hi Catherine, I finally made this burger for dinner last night and oh my gosh!!! It is the most moist, delicious Vegan Burger I’ve ever had! Simply amazing. And, the way you did the recipe instructions, the timing came out perfectly. My brother absolutely loved it. Both brothers are great Vegetarian cooks so I was proud and happy! I had some carrots in the fridge so I added the https://cuisinicity.com/carrots-a-la-chermoula/ and they were easy and soooo delicious too! Today I may make the https://cuisinicity.com/carrot-quinoa-lentils/ with my extra carrots and lentils. Thank you so much for these easy and absolutely fantastic recipes.
Oh my goodness, thank you SO MUCH for this absolutely wonderful comment that just fills me with joy when everything turns out just as expected and is devoured and loved by everyone in the family! You couldn’t have made me happier this morning! 🙂