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.

GRILLED TEMPEH VEGGIE BURGERS

Steps:

• Split tempeh in half horizontally with a sharp knife; cut each piece in half crosswise. Place tempeh in a heavy-duty zip-top plastic bag. Combine water and next 5 ingredients (water through garlic) in a small saucepan; bring to a boil. Pour over tempeh; seal bag. Marinate in refrigerator 3 hours to overnight.
• Prepare grill.
• Remove tempeh from marinade, reserving marinade. Place tempeh on grill rack coated with cooking spray; grill 2 minutes on each side or until lightly browned, basting frequently with reserved marinade.

BBQ CHICKPEA VEGGIE BURGERS RECIPE

Steps:

• In a medium saute pan, add the walnuts and toast on medium-low for about 6-7 minutes until toasty and fragrant, tossing occasionally so that they toast evenly. Transfer to a small bowl and set aside. Wipe out the pan, and add 1 tsp vegetable oil. Once shimmering, saute the onions on medium-low for about 5-6 minutes, or until just soft. Transfer the onions to the bowl with the walnuts. Set aside.
• To the work bowl of a food processor fitted with the S blade, add the cauliflower chunks and pulse until it looks like short grain rice - or in small bits like couscous (don't over process as it can turn mushy). You'll need about 2 C (265g) 'riced' cauliflower. Transfer to a large mixing bowl.
• To the work bowl of the food processor, add the chickpeas, walnuts and onions. Pulse until crumbly. Some small chunks are good! Transfer to the large mixing bowl with the cauliflower.
• To the work bowl of the food processor, add the oats, chickpea flour, mustard, ketchup, liquid smoke, Worcestershire sauce, paprika, garlic, salt and Tabasco if using. Process until a the mixture is thick, crumbly and a bit pasty. Transfer to the large mixing bowl with all the other ingredients.
• Using your hands, mix thoroughly squeezing and pushing the mixture together. Be patient here, it takes a few minutes. The mixture should hold together when squeezed in a fist.
• Line a sheet pan with parchment paper and make room in the fridge for the pan. Use a 1/2 cup (133g) scoop for 6 patties OR 1/3 cup (85g) scoop for 9 patties to portion the patties. Roll each into a ball. Using the back of a metal measuring cup with a small piece of parchment under it, press each ball into a patty using gentle pressure to about 1/4"- 1/2" (.6 - 1.2 cm) thick. Place the patties on the parchment lined sheet pan and transfer to the refrigerator. Refrigerate for at least one hour so the flavors can marry and to hydrate the flour/oats. *I've fried these patties without resting for an hour in the fridge, and they were okay, although a little more tender. To Freeze (optional): at this point the raw patties can be frozen. Slide the pan in the freezer for one hour then stack the patties between parchment squares and into a freezer bag for longer storage.
• Preheat the oven to 200F (95C) and line a sheet-pan with parchment paper. Place the pan in the oven. This will keep the patties warm after they're cooked.
• In the Skillet: Add two to three Tbs of oil to a cast iron skillet on medium heat. Heat until shimmering. Add three patties. Be sure to give them plenty of room. Cook for 3 - 4 minutes on each side, adjusting the heat as needed and being careful when flipping a patty. Slide the patty on the parchment lined sheet pan in the oven. Sprinkle with sea salt. Finish cooking the remaining patties adding more oil as needed.OROn the Gas Grill: Clean grill and oil with vegetable oil (like canola or olive oil). Heat a gas grill on highest setting. Brush both sides of the veggie burger with oil and gently transfer to the grilling grates or a grill pan (use a grill pan if the grates of your grill are thin). Cook for about 5 - 6 minutes on each side, taking care when flipping the patties. Adjust heat as needed so that the burgers don't burn. Add cheese if desired just a few minutes prior to removing them from the grill or pan. Cook those final few minutes with lid on to melt the cheese.To keep warm, transfer the patties to the preheated oven.
• Just before serving, brush or drizzle warm BBQ sauce on the patties. Share with your favorite condiments.
• After cooking the patties, store in the fridge for up to three days, or in the freezer for up to three weeks. When freezing the patties, freeze first on a parchment lined sheet pan. Once frozen, stack patties between parchment squares and place in a freezer bag.Thaw in the fridge overnight. Reheat at 400F (200C) for about 15 minutes.

GRILLED VEGGIE BURGERS

Steps:

• Brush marinade on the mushroom and the red onion slices on both sides and grilled them until they are pliable but still firm about 3 mins a side on med heat. Remove on plate and allow to cool slightly. Dice them in small pieces and add to mixture below.
• Reserve marinade for brushing later.
• Drain rinse and pat dry beans and mash them with a potato masher. Add the carrot, garlic, pepper, ketchup, herbs and egg and mix well. Start adding the bread crumbs a few tablespoons at a time and add until the mixture will stick together without sticking to hands if you roll it.
• Make patties and arrange on plate and put in fridge until ready to cook or you can begin to cook on the grill on medium immediately.
• Brush grill with olive oil and warm it up on med heat. With the leftover marinade brush it lightly on the tops and put this side down first on the grill and brush to tops for when you will flip them. Grill on each side for 4 mins
• Add cheese and whatever other condiments you might like and hope you enjoy.