Full-flavor Smokehouse Vegan Burgers

I found this recipe by actor Milan Ross who went vegan for health reasons.  I made the patties a day before cooking them and just kept them in the fridge.  If you don't have Smoked Salt and Pepper, just add a dash of Liquid Smoke.  I'll be making these again soon.

Full-flavor Smokehouse Vegan Burgers

The Change Cookbook - adapted

1            cup unsalted raw walnuts

1/2         cup uncooked quick-cooking oats

1            medium white onion, finely chopped

4            cloves garlic

1            Portobello mushroom, stemmed and finely chopped

1            tsp. chopped fresh thyme

1/2         medium beet grated (I used 1 cooked & marinated beet finely chopped)

1            15 oz. can kidney beans, rinsed and drained

1/4          teaspoon smoked salt (I used a dash of liquid smoke)

1/2         cup cooked brown rice

3            tablespoons commercial smoky BBQ sauce

1/4         teaspoon pepper

1/4         teaspoon garlic powder

1/8         teaspoon oregano

****I added approximately 1/4 cup dry bread crumbs

Buns and fixin’s

Place the walnuts in a dry skillet, and cook over medium heat, stirring frequently, until the nuts are fragrant and golden.  Transfer to a food processor

Place the oats in the skillet, and toast over medium heat for 3-5 minutes.  Add to the food processor, and pulse the mixture until you have a fine meal.  Set aside.

Lightly spray a large skillet with nonstick cooking spray, and heat to medium heat.  Add the onions and sauté, stirring frequently, until translucent.  Add the garlic, mushrooms, and thyme, and cook until the mushrooms are soft.  Remove from the heat, and stir in the grated beet until it release it’s color.  Set aside.  I just added the chopped marinated beat to the mixture.

Place the kidney beans and smoked salt (or liquid smoke) in a large mixing bowl, and mash until only a few beans remain whole.  Add the cooked brown rice, reserved walnut mixture, reserved mushroom mixture, BBQ sauce, and spices, and mix thoroughly until you’ve formed a moldable dough. 

Preheat a grill pan.  Divide the burger mixture into 8 equal portions, and mold into patties.  Arrange the patties on outdoor grill or grill pan, and cook for 3-4 minutes on each side, searing grill marks into each side.

Dress and serve.