For the Patties:
1/2 C Walnuts shelled, 60g
1/2 C Rolled Oats not quick cook or instant, 50g
2 Tbs Tomato Paste
1 Chipotle Pepper in Adobo Sauce***
1 tsp Adobo Sauce 2 for extra spicy
1/2 tsp Sea Salt
3/4 tsp Garlic Salt
2 tsp Yellow Mustard
1 tsp Vegan Worchstershire Sauce regular or gluten free (Tamari may be used instead)
1/4 tsp Liquid Smoke
2 1/3 C Black Beans rinsed (2 cans), divided, 340g
1/2 C Cooked Short Grain Brown Rice divided (be sure to use short grain, it makes a difference - and not instant), 100g
1 tsp Coconut Oil + more for cooking the patties
1 C Yellow Onion diced, 100g
For the Saucy Sweet Onions:
3 Tbs Coconut Oil
3 Large Sweet Onions like Walla Walla or Vidalia sliced into thin 1/2 moons, 742g
1/3 C Bourbon* 75g
1 1/2 Tbs Maple Syrup
1 1/2 tsp Balsamic Vinegar
1 1/2 tsp Dijon Mustard
Optional, but Suggested Toppings:
Pickled Sweet & Spicy Peppers
Pickled Banana Peppers
1. In a nonstick pan, dry-toast the walnuts on medium heat, tossing and flipping them for about four minutes. Remove from heat and place in the bowl of a food processor. Add the oats, tomato paste, chipotle pepper, adobo sauce, sea and garlic salt, mustard, worchestershire sauce, and liquid smoke. Process until pasty. A few chunks are fine. Add 1/2 the black beans, and 1/2 the rice. Pulse until the mixture comes together, scraping down as needed. Set aside.
2. Heat the coconut oil in a pan on medium. When shimmering, add the diced onion and cook on medium for about three minutes. A bit of charring is okay. Remove from heat and place in a large mixing bowl. Add the remaining 1/2 of the black beans and rice to the mixing bowl. Into the large mixing bowl, add the processed bean/spice mixture. Using your hands, mix throughly squeezing and pushing the mixture together.
3. Use a 1/2 cup (130g) scoop (this yields 5 patties) or 1/3 cup (82g) scoop (this yields 8 patties) to portion the patties. Roll them into a ball. Using the back of a metal measuring cup, press each ball into a patty using gentle pressure about 1/4"- 1/2" (.6 - 1.2 cm) thick.
4. Place the patties flat on a parchment lined sheet pan in refrigerator for at least one hour. If freezing, slide the pan in the freezer for one hour then stack them between pieces of parchment paper and into a freezer bag for longer storage. Now is a good time to get the boozy onions going (see below).
5. Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
6. Add two to three Tbs of coconut oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 1/2 - 4 minutes on each side, being careful when flipping the patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.**
For the Onions:
1. In a large pan, add the coconut oil and heat until shimmering. Add the onions and a pinch of salt. Cook on medium-low for 30 minutes, to caramelize them, stirring occasionally. Turn off heat, remove from heat (we do not want alcohol near an open flame) and stir in the bourbon (or veggie broth), maple syrup, vinegar and mustard. Stir and warm on low for one minute.
2. Remove from heat and put a lid on the pan until ready to serve.
*Sub the bourbon with veggie broth to make this alcohol free.
**Patties can be cooked then frozen. To freeze, layer the patties between parchment paper, then freeze. Thaw in the refrigerator overnight when ready to use. Reheat at 400F (200C) for about 15 minutes.
***Find canned chipotle peppers in adobo sauce in the Mexican food section of your grocery store.