The long weekend is upon us and you know what that means – BBQ time! If you’re looking for the perfect grillable veggie burger for the cottage, a backyard get-together with friends, or any night of the week, look no further! The Ladies of Sustainability have found it for you! This burger is flavourful, nutritious, and totally satisfying to meat eaters, veggies, and vegans alike. My favourite part of this recipe is that the ingredient list consists of items I always have. The recipe is adapted from Minimalist Baker’s Grillable Veggie Burger with a few changes of my own.
- 1 c cooked brown rice
- 1 ½ c cooked black beans – rinsed and dried well
- ½ c roasted almonds
- ¾ c panko bread crumbs (can sub gluten-free bread crumbs)
- ½ a white onion – finely diced (~¾ c)
- ½ c finely diced portobello or cremini mushroom
- 2 tbsp brown sugar
- 2 large cloves of garlic – chopped finely
- 1 tbsp each cumin, paprika, grainy mustard, ketchup, and chili powder or paste
- salt and pepper to taste
- oil for cooking
- Start by cooking the rice. This takes about 40 minutes, which gives you ample time to prep the rest of the ingredients. Leftover brown rice also works and saves time!
- In a saucepan set over medium heat, cook the onions and mushrooms with a drizzle of oil (~½ tbsp), adding the chopped garlic after 2-3 minutes to avoid burning. Remove from heat to cool once the onions are translucent (and a little brown) and the mushrooms have lost most of their moisture.
- Using a blender or food processor, grind the almonds finely. The original recipe called for raw walnuts that were toasted in a pan, but I swapped this out for roasted almonds and more breadcrumbs due to a walnut allergy. Check out Minimalist Baker’s blog if you want to use walnuts instead.
- Mix ground almonds, bread crumbs, cumin, paprika, brown sugar, salt, and pepper in a large mixing bowl.
- Now get your anger out on the black beans! Mash them until there are almost no full beans left.
- Add the mashed beans, rice, onion-mushroom-garlic mix, mustard, ketchup and chili paste to the dry ingredients. I used sambal chili paste, but there are other vegan options that would taste just as great. Or you can omit the chili all together as these do have a bit of a kick.
- Mix and form your patties! If the mixture is too wet, add some more breadcrumbs until you reach the right consistency. I made five average sized patties, but you could always scale these down to make sliders.
- Grill these patties up, or if your BBQ gets interrupted by a torrential downpour like mine did, they are also wonderful seared in a pan.
- Dress these up with your favourite toppings! Slices of avocado and more grainy mustard really complement the flavour of the patties.
Hope you enjoy these meatless burgers at your next backyard BBQ and can please everyone – even the meat eaters!
The Ladies of Sustainability ❤