Baked beans & walnut burger
Prep time
Cook time
Total time
  • ½ cup brown rice
  • 1 teaspoon vegetable broth powder
  • 1 cup (140 g) raw walnuts
  • 1 onion white finely chopped
  • 1 onion red finely chopped
  • 4-5 Tablespoons olive oil (plus more for cooking)
  • 5 large white mushrooms cut into small cubes
  • 1 ½ tablespoons smoked paprika
  • 1 tablespoon vegetable stock powder
  • 1 can of Bake Bears (sugar free)
  • ½ cup Parsley finely chopped
  • 2 tablespoons fresh thyme finely chopped
  • ½ cup Wholemeal flour
  • Salt Pepper
  • 6 round buns
  • 2 tomatoes sliced
  • ½ purple onion cut into thin strips
  • 2-3 cucumbers sliced
  • 4-5 tablespoons of ketchup sugar free
  1. Cook the rice in a small saucepan with a cup of water, salt and 1 teaspoon of vegetable broth powder on a low heat until it absorbs all of its water.
  2. Sauté the chopped onions and mushrooms in a skillet with 5 tablespoons of olive oil and when they are softened, add 2 tablespoons of carob, stir and set aside.
  3. Heat skillet over medium heat. Once hot, add raw walnuts and toast for 3-4 minutes, stirring frequently, until fragrant and golden brown. Let cool.
  4. Once walnuts are cooled, add to a food processor with the paprika, vegetable stock, pepper, salt, and blend, when they are ready add the mixture in a large mixing bowl.
  5. Put the Bake Beans, the rice into the blender, blend, add them to the mixing bowl along with the mixture off the walnuts and rice. Stir well and put them in the fridge for 20 minutes.
  6. Divide the mixture into 8-10 burgers. Set on a plate for cooking.
  7. Heat the same skillet you used earlier to medium heat.
  8. Once skillet is hot, add 2-3 tablespoons olive oil, then add your burgers - only as many as will comfortably fit in the pan.
  9. Cook for 3-4 minutes or until well browned on the underside. Cook for 3-4 minutes on other side.
  10. Remove burgers from heat to let cool slightly, and prepare any other toppings-sides at this time.
  11. Serve burgers on toasted buns with desired toppings.
8-10 Servings
Recipe by - Delicious & Nutritious at