Easiest Ever Grilled Veggie Burgers Recipes

THE BEST GRILLABLE VEGGIE BURGER

Steps:

• Heat a skillet over medium heat. Once hot, add walnuts and toast them for about 8 minutes, stirring them occasionally until they start to turn golden brown. Cool completely.
• Grind the walnuts in the food processor just until they resemble breadcrumbs. Set aside.
• In the same skillet, heat olive oil over medium heat. Once hot, add the onions, and sauté until for 3 minutes. Add the garlic and sauté for an additional 2 minutes.
• Add mushrooms and salt to the skillet.
• When the mushrooms start releasing liquid, add the cumin, chili powder, smoked paprika, Italian seasoning, and black pepper. Cook until all the liquid evaporates.
• In a large bowl, mix together the black beans, brown rice, sautéed mushrooms mixture, ground walnuts, breadcrumbs, and barbecue sauce. Mix until everything is well incorporated. Adjust the seasoning as desired.
• Divide the burger mixture into 5 firmly packed patties, approximately ¾ inches thick. .
• To grill the burgers, preheat your grill over medium heat. Cook for about 5 minutes, then flip gently. Cook for an additional 4-5 minutes on the other side.
• To bake the burgers, bake on a well-greased baking sheet at 375°F for 30-40 minutes, flipping halfway through.
• To fry the burgers, heat a skillet over medium-high heat. Add olive oil to coat the pan. Cook burgers on one side for 5 minutes, then flip. Cook for an additional 4-5 minutes until golden brown.
• Can freeze raw burgers by placing them on a baking sheet lined with parchment paper. Once semi-frozen, stack burgers with parchment paper in between each burger. Store in air-tight container for up to 6 months.

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

EASY VEGGIE BURGERS

Steps:

• Drain and rinse beans with cold water.
• Drain again and pat dry with paper towels.
• Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
• Pulse until beans are the size of peas.
• Place pulsed mixture into a large bowl.
• Add flour and stir until evenly mixed.
• Add bread crumbs and mix well.
• Add cheese and mix with your hands (mixture is thick).
• Divide mixture into six portions.
• Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
• The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
• Oil your grill and preheat grill to medium-high.
• Place burgers on grill.
• Brush with remaining barbecue sauce.
• Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
• Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
• For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.

BEST GRILLED BURGERS

Steps:

• Mix all ingredients and shape into burgers.
• Grill to desired doneness.
• Top with a slice of your favorite cheese.
• We especially like provolone or swiss.
• Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

BEST EVER VEGGIE BURGER

Steps:

• Preheat oven to 325°. Spread beans evenly on a parchment-lined rimmed baking pan. Bake until beans start to split open, 6-8 minutes. , Meanwhile, in a large dry nonstick skillet over medium heat, cook and stir walnuts, cumin, fennel and smoked paprika until fragrant, 2-3 minutes. Remove from pan and cool. In the same skillet skillet, heat oil from sun-dried tomatoes over medium heat. Add carrot, shallot and sun-dried tomatoes; cook and stir until tender, about 5 minutes. Add garlic; cook 1 minute longer. Remove from the heat; cool slightly. , Transfer carrot mixture to a food processor. Add beans, walnut mixture, oats, chia seeds, soy sauce and garlic salt. Pulse until combined. Shape into four 4-in. patties., In the same skillet over medium heat, cook patties in olive oil until browned, 3-4 minutes on each side. If desired, baste with barbecue sauce and serve on buns with toppings of your choice.