1. If your brown rice isn’t cooked yet, make it first. I like this method.
2. Prepare the House Sauce and set aside.
3. Rinse black beans and drain.
4. Heat sauté pan over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Put onto a plate and let cool.
5. Heat the same sauté pan over medium-low heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
6. Once walnuts are cooled, add to a food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and process leaving little bit of texture to the walnuts (see photo above).
7. Dry drained black beans in a kitchen towel and place into a large bowl. Mash with a fork to get a coarse mixture with pieces of black beans showing (see photo above).
8. Add cooked rice, spice-walnut mixture, sautéed onion, panko breadcrumbs, BBQ sauce to the bowl.
9. Mix and mash thoroughly with a spoon for 1-2 minutes, or until a moldable dough forms. If dry, add another tablespoon of BBQ sauce. If too wet, add more panko breadcrumbs. Taste and adjust seasonings as needed.
10. To form the patties, line a measuring cup, 1/4 cup (for small) or 1/2 cup (for large) with plastic wrap and pack with enough burger mixture to form a little mound. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch-thick patty. Set on a plate for grilling or sautéing. Burgers can be stored, covered in the refrigerator for a few hours or overnight then cooked.
11. If grilling, heat the grill and brush the grill surface with oil. Brush the burgers with a little oil. Place burgers on the grill and close lid.
12. If sautéing, heat the same skillet you used earlier to medium heat. Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan.
13. Cook for 3-4 minutes or until you get good grill marks or if sautéing are well browned, then flip gently. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
14. Remove burgers from heat, toast your gluten free buns if using. Slice onions and tomatoes if using.
15. Serve on a bun or bed of lettuce, topped with house sauce, tomatoes and onions.
16. Leftovers keep in the refrigerator for 2-3 days. See notes below for freezing.*

House Sauce

1. Mix all ingredients together in a measuring cup or bowl.
2. Taste, add salt or more lemon if desired.
3. Store in the refrigerator for up to 4 days.