Maybe it’s this wonderfully warm, sunny weather in Brooklyn today, or maybe it’s the fact that Memorial Day weekend is right around the corner. I don’t know the reason for sure, but I do know that I am in a NY barbecue state of mind. I’m totally craving a grilled veggie burger with all the fixins.
It’s no secret that I make the best veggie burgers. Seriously, there’s no point in me even trying to be modest. Still, I have never been able to find a recipe for the perfect homemade veggie burger… until now. Check out this super simple veggie burger recipe that holds up on the grill , but at the same time stays moist and delicious.
Easy, grillable veggie burgers with just 10 ingredients (give or take a spice)! Flavorful, hearty and perfect for summertime grilling. Hearty enough to please meat-eaters and vegans alike!
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Vegan
Serves: 5
Ingredients
- 1 cup (155 g) cooked brown rice*
- 1 cup (120 g) raw walnuts (or sub bread crumbs)
- 1/2 Tbsp grape seed or avocado oil, plus more for cooking
- 1/2 white onion (~55 g | 3/4 cup), finely diced
- 1 Tbsp (~8 g) each chili powder, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper, plus more for coating burgers
- 1 Tbsp (12 g) coconut sugar (or sub organic brown or muscovado sugar)
- 1 1/2 cups (227 g) cooked black beans*, well rinsed, drained and patted dry
- 1/3 cup (22 g) panko bread crumbs (if gluten free, use gluten free bread crumbs)
- 3-4 Tbsp (51-68 g) vegan BBQ sauce
Instructions
- If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add 1/2 Tbsp 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.
- Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
- To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
- Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- For larger burgers, divide into 5 patties (1/2 cup in size), or form 10 smaller burgers (1/4 cup in size). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. 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 baking sheet or plate for grilling.
- If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, 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 as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
- Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
- Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
- Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.
Notes
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture.
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture.
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
Nutrition Information
Serving size: 1 burger (of 5) without toppings or bun Calories: 392 Fat: 16.3 g Saturated fat: 1.1 g Carbohydrates: 52. 1g Sugar: 6.9 g Sodium: 540 mg Fiber: 7.9 g Protein: 13.6 g
Source: Grillable Veggie Burger | Minimalist Baker
MMMhhh that looks absolutely delicious and I love the quality of your pictures…it makes a huge difference and makes me want torecreate 🙂
xx