320g tinned black turtle beans, drained and rinsed
12.5ml Robertsons Veggie Seasoning
25g panko breadcrumbs
3–4 Tbsp vegan barbecue sauce
Boil the wild rice as per the package instructions.
Heat a pan over medium heat. Add a splash of oil and the onion, and sauté for 3–4 minutes or until onion is fragrant, soft and translucent. Remove from heat and set aside.
Add the walnuts, cumin and paprika to a blender or food processor and blend until a ﬁne meal is formed. Set aside.
Add the black turtle beans and cooked wild rice to a large mixing bowl. Mash well with a potato masher.
Add the spiced walnut mixture, sautéed onion, Robertsons Veggie Seasoning, panko breadcrumbs and barbecue sauce to taste. Mix thoroughly with a wooden spoon for 1–2 minutes or until a mouldable dough forms.
Divide into 6 patties.
Press the dough into a ring of about 10cm and press until nice and ﬁrm and about 1½ cm thick.
Let it set in the fridge on a baking sheet or plate for at least 30 minutes.
Heat a non-stick pan to medium heat.
Once the pan is hot, add just enough oil to lightly coat the bottom of the pan, then add your burgers – only as many as will comfortably fit in the pan.
Cook for 3–4 minutes on both sides.
Remove burgers from heat and allow to cool slightly.
Serve burgers as is, or on toasted buns with desired toppings.