Easy Grillable Veggie Burgers
Are you ready for a dramatic grilling experience? Introducing Easy Grillable Veggie Burgers! This 10-ingredient wonder provides cooks and grillers alike with a hearty, super flavorful, and delicious meal that's sure to satisfy.
Made with wholesome ingredients like brown rice, walnuts, black beans, panko bread crumbs, chili powder blend, cumin powder, and smoked paprika, plus vegan BBQ sauce - this unique combination sees the veggies take center stage while providing an extraordinary glaze of flavor that'll linger in your mouth! Every burger delivers 10 grams of protein - enough to satisfy even the hungriest eaters.
Our veggie burgers are so delicious they'll have meat-eaters accepting them as a crowd-pleasing alternative to beef or pork. Perfect for any season, but especially springtime grilling feasts! Aside from being fast and easy to prepare on your grill or in a pan, these vegan burgers are an indulgence that takes taste buds to paradise. Prepare your taste buds for blastoff and grab some Easy Grillable Veggie Burgers today and get your grilled meals grilling!
Easy Grillable Veggie Burgers Ingredients
- 1 cup cooked brown rice
- 1 cup raw walnuts (or sub bread crumbs)
- 1/2 Tbsp avocado oil (plus more for cooking)
- 1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
- 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
- 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
- 1 Tbsp coconut sugar (or sub-organic brown or muscovado sugar)
- 1 1/2 cups cooked black beans* (well rinsed, drained, and patted dry)
- 1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
- 3-4 Tbsp vegan BBQ sauce
Easy Grillable Veggie Burgers Directions
- Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, frequently stirring, until fragrant and golden brown. Let it cool, and move on to the next step.
- In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until the onion is fragrant, soft, and translucent. Remove from heat and set aside.
- Once walnuts are cooled, add to a 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.
- Add drained, dried black beans to a large mixing bowl 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, and BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes or until a moldable dough forms. If dry, add an extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
- For larger burgers, divide into five patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack it with burger mixture. Press down to fill and 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 the 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. Otherwise, add burgers to the grill and close the lid.
- Cook for 3-4 minutes until well browned on the underside, then flip gently. They aren't as firm as meat burgers but will hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on the 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.
Taken from minimalistbaker.com https://minimalistbaker.com/easy-grillable-veggie-burgers/