Learn how to make these mouthwatering grillable veggie burgers just in time for summer. These burgers are made with wholesome and hearty ingredients, and will be a hit at all of your summer cookouts!
- 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 teaspoons Italian seasoning
- 1/2 teaspoon smoked paprika
- Salt and pepper
- Vegan garlic aioli
- 6 hamburger buns of choice, toasted
- Sliced tomato
- Sliced red onions
- Vegan mayonnaise
- Plus any other toppings of choice
- In a small bowl, prepare a flax egg– mix together the flax seeds, soy sauce and liquid smoke and set aside for about 10 minutes to thicken.
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a medium pan over medium heat, add in the walnuts and toast, stirring often, for about 3 minutes, or until golden brown and smell toasted. Be sure to stir constantly to ensure even toasting and to prevent burning.
- Transfer the walnuts to a food processor and process until the become the consistency of breadcrumbs. Set aside.
- In the same medium pan, add in the onions and cook until they are soft and translucent, about 3 minutes. We cooked ours in water (about 3 tablespoons to start) and then just added more as needed to prevent burning. You could also use oil instead (1 to 1 1/2 tablespoons) if that is preferred. Add in the garlic and mushrooms and cook for 4 minutes more, or until everything is soft and cooked down. Set aside.
- In a large bowl, add in the black beans. Using a fork or a potato masher, mash about halfway through. We don’t want the beans fully mashed but we don’t want them whole, they should be somewhere in the middle. Add in the remaining ingredients along with the walnuts and flax egg. Season with salt and pepper as desired. Mix everything together with a spatula until uniform. Using clean hands, squeeze the mixture together a couple of times just to be sure that it is all well incorporated.
- Form the batter into patties. In order to get 6 equal sized patties, we measured the batter out to 1/3 cup + 2 tablespoons per patty. Based on the size of our buns, we formed the patties to be about 6 inches wide and 1/2 inch thick. Place the patties onto your lined baking sheet and place the baking sheet into the refrigerator for 30 minutes to set.
- In the meantime, prepare your grill. Preheat the grill to medium-high heat and thoroughly grease the grates.
- Once the burgers have set, place them onto the hot grill and close the lid. Cook the burgers for 5 minutes, flip them, and cook for 5-6 minutes more with the lid closed or until the have browned to your liking.
- If you are using vegan cheese, open up the grill and place the cheese onto the patties. Close the grill one more time to allow the cheese to melt, which should only take about a minute or so.
- Remove the patties from the grill and serve them with your toppings of choice. Enjoy!
- This recipe was adapted from Minimalist Baker and Nutrition Refined.
- Keep in mind that this burger will be softer/more moist in the inside than a typical veggie burger.
- Although the grill yields optimal texture for this burger, you can opt to bake the burger as well. We recommend baking it at 400F for 25-30 minutes, flipping it halfway through.
- The nutrition facts only take into consideration the burger patties.
- *be sure the brown rice is cooled completley before using.
- Category: Entree, Lunch
- Method: Grill
- Cuisine: American
Keywords: Entree, Lunch, Burger, Sandwich, Vegan, American, Grill