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Grillable Veggie Burgers Recipe

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3.9 from 9 reviews

These grillable veggie burgers are a delicious and healthy plant-based alternative perfect for summer cookouts or casual dinners. Made with black beans, walnuts, mushrooms, and brown rice, they are packed with flavor and texture. Enhanced with smoky liquid smoke, Italian seasoning, and smoked paprika, these patties are formed, chilled, and then grilled to perfection, delivering a satisfying, hearty burger experience with vegan garlic aioli and fresh toppings.

Ingredients

Veggie Burger Patties

  • 1 tablespoon ground flaxseeds (or chia seeds)
  • 1 tablespoon soy sauce (tamari if gluten-free)
  • 1 teaspoon liquid smoke
  • 1/2 cup walnuts
  • 1/2 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 1/3 cup diced mushrooms
  • 1 (15 oz) can black beans, drained and rinsed (or 1 1/2 cups)
  • 1 cup cooked brown rice
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste

To Serve

  • Vegan garlic aioli
  • 6 hamburger buns of choice, toasted
  • Lettuce
  • Sliced tomato
  • Sliced red onions
  • Vegan mayonnaise
  • Any additional toppings of choice (e.g., vegan cheese)

Instructions

  1. Prepare the flax egg: In a small bowl, combine ground flaxseeds, soy sauce, and liquid smoke. Mix well and set aside for about 10 minutes to thicken, creating a flax egg substitute.
  2. Line baking sheet: Line a baking sheet with parchment paper or a silicone mat and set aside to place the patties later.
  3. Toast walnuts: Heat a medium pan over medium heat. Add walnuts and toast, stirring constantly for about 3 minutes until they are golden brown and aromatic. Be careful to stir often to prevent burning. Transfer to a food processor and pulse until the walnuts reach a breadcrumb-like consistency. Set aside.
  4. Sauté aromatics and mushrooms: In the same pan, cook the finely diced onions over medium heat using about 3 tablespoons of water to prevent sticking, adding more water as needed, until onions are soft and translucent, approximately 3 minutes. Alternatively, 1 to 1 1/2 tablespoons of oil can be used instead of water. Add minced garlic and diced mushrooms, cooking for an additional 4 minutes until everything is softened and cooked down. Remove from heat and set aside.
  5. Mash black beans and combine ingredients: In a large bowl, add the drained black beans and mash about halfway with a fork or potato masher, maintaining some texture. Add cooked brown rice, panko breadcrumbs, nutritional yeast, Italian seasoning, smoked paprika, toasted walnut crumbs, flax egg, and sautéed onion mixture. Season with salt and pepper. Mix thoroughly with a spatula until uniform. Use clean hands to squeeze and combine the mixture well.
  6. Form patties: Measure approximately 1/3 cup plus 2 tablespoons of the mixture per patty to create six equal-sized patties, about 6 inches wide and 1/2 inch thick, suitable for the size of buns. Place patties on the lined baking sheet and refrigerate for 30 minutes to help them firm up.
  7. Prepare the grill: Preheat grill to medium-high heat and grease the grates thoroughly to prevent sticking.
  8. Grill patties: Place the chilled patties on the hot grill. Close the lid and cook for 5 minutes. Flip the patties carefully, close the lid again, and cook for an additional 5 to 6 minutes or until the patties are browned and cooked to your preference.
  9. Melt vegan cheese (optional): If using vegan cheese, open the grill and place slices on the patties. Close the grill for about 1 minute to allow the cheese to melt.
  10. Serve: Remove patties from grill. Serve on toasted hamburger buns with vegan garlic aioli, lettuce, tomato, red onions, vegan mayonnaise, and any other desired toppings. Enjoy your flavorful, hearty veggie burgers!

Notes

  • Using water to sauté onions and mushrooms is a great low-fat alternative to oil.
  • Allowing the patties to chill helps them hold together better during grilling.
  • Liquid smoke adds a smoky flavor without needing an outdoor grill; this burger can also be pan-fried if needed.
  • Panko breadcrumbs help bind the patties but can be substituted with gluten-free breadcrumbs if necessary.
  • Adjust seasoning to taste, especially salt and smoked paprika, to suit your flavor preferences.
  • These burgers freeze well; form patties and freeze before grilling for convenient future meals.

Find it online: https://marthatasty.com/grillable-veggie-burgers-recipe/