Key facts about this grilled vegan burger
Usually, vegan patties are not truly “grillable” due to their fragile texture. Problems with the patty are that they are too dry or crumble on the grill, or they are too mushy. But due to the combination of ingredients we’re using in this recipe, it becomes perfectly grilled and crunchy as well.
To be honest, there’s nothing worse than biting into a burger that has the consistency of mashed potatoes. Though I’m a big fan of meat burgers I never miss out on a chance to gorge on this grilled ecstasy.
Not to forget the bread does play a crucial role in a burger. For this particular grilled vegan burger, we have used homemade sourdough bread.
Preparing the burger patty
To prepare the patty we need around 10 ingredients (give or take a spice) and prove to be less time consuming as well as it gets ready in 30 minutes (once your brown rice is cooked). And the entire method is very simple as well.
For the main spice, we’ll blend 1cup toasted walnuts (sub. bread crumbs) with spice mix (chili powder, cumin powder, smoked paprika, pepper, and sea salt) and coconut sugar (substitute: organic brown sugar or muscovado sugar). After this, we’ll sauté onions and chopped garlic, make sure they are chopped.
Then mash boiled kidney beans (sub. Chickpeas if you’re not a fan of kidney beans). We’ll mash it with a fork to keep some of their texture as well. And the final ingredient is panko bread crumbs. This acts as a binder and holds everything together.
Quick Tip: The chopped onions need to be light brown, not crispy, and golden brown like birista.
One addition is barbecue sauce to get color and shine, it also maintains the moisture. Now put everything in a bowl and mash well. Add a little olive oil to prevent the patty from being too dry. Form them into patties and after that let’s fire up the grill.
Quick Tip: While forming the patty apply some oil on your palm and form 1-inch thick patty by firmly patting and squeezing the dough together.
Let’s fire up the grill
Now grilling the patty gives a bit “char” and blackening effect. So we’ll heat the grill and brush the surface with oil to ease the cooking. Next, we follow up these steps:
- Place the patties on the grill and cook them for 3-4 minutes each side or until well browned on the underside. Though they are not as firm as meat patty but will hold their shape surely.
- What we can do in the meantime is take the bread out, apply a little butter on them, and put them on the grill. Make sure not to grill the buns for hardly a minute.
- It’s time to form the burger! Remove the patty and the buns from the grill and let them cool. For the toppings, you can keep your options open.
- I use onions, tomato, lettuce, a creamy sauce, or mayonnaise. And after everything put together this awesome grilled vegan burger is a delight for your taste buds.
Grilled Vegan Burger
- 1 Cup boiled brown rice
- 1 Cup raw walnuts (sub. Bread crumbs)
- 2 tbsp oliveoil
- 1 medium chopped onion (red or white)
- 1 tbsp chili powder,cumin powder and smoked paprika
- 1/2 tbsp sea salt and pepper
- 1 tbsp coconut sugar (sub. Organic brown sugar or muscovado sugar)
- 1 & 1/2 Cup cooked kidney beans (sub. use chickpeas also known as kabuli chana)
- 1/3 Cup panko bread crumbs (use gluten free if possible)
- 3/4 tbsp barbeque sauce
- Cook the brown rice
- Place a pan over medium heat. Once hot add the raw walnuts and toast them for 5-6 minutes until golden brown. Put aside the ingredients and keep the pan as it is on medium heat.
- Now add olive oil and onions. Season with a bit of salt and pepper and sauté for 3-4 minutes. Remove from heat and set aside.
- When the walnuts are cooled, add them to blender with spice mix and blend until a grainy texture is formed.
- In a bowl add the cooked kidney beans and mash them with a fork so that some of their texture remains.
- Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a spoon or using hands until a moldable dough forms. Taste and adjust seasonings as needed.
- Now form patties as per your need. For large burgers there’ll be 5 patties (almost ½ cup in size) and for small ones there’ll be a maximum of 10 (1/4 cup in size)
- At this point heat the grill and brush the grill surface with olive oil to ease off the cooking. If you’re using a grilling pan, place it on medium heat.
- Cook for 3-4 minutes on each side or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning
- In the meantime apply a little butter on the buns and place them on the grill.
- Now remove the patty and buns from the grill and keep aside, let them cool. Prepare the toppings with onions, tomatoes, lettuce, cream sauce or mayonnaise (use toppings as per your choice like jalapenos, bell peppers)
- Serve the burgers with toasted buns and your choice of toppings.
- Fluffy and perfect rice is a key ingredient in this recipe.
- You can form a simple burger sauce by mixing two parts of the veg. mayonnaise and 1 part of tomato ketchup.
- Cook the patties over a medium grill
- This is one of the recipes where the lid needs to be kept open while flipping the patties, as the grilling process is not time-consuming.
Nutrition FactsHow to grill a perfect vegan burger Amount Per Serving 1 burger Calories 470 Calories from Fat 108 % Daily Value* Fat 12g 18% Dietary Fiber 8g 32% Magnesium 77.3mg 18% Carbohydrate 45.7g 17% Sugar 1.6g Potassium 487.2mg 10% Protein 11.3g 23% Vitamin B6 1mg 58% Vitamin A 25.1µg 3% Vitamin C 18.2mg 20% Vitamin D 0.3µg 2% Calcium 139.1mg 11% Iron 3.3mg 18%
This is a general nutrition chart for one serving. The number of servings is stated above and is my estimate of the normal serving size for this recipe. The above nutritional information is estimated and may vary from the actual results you have. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average user.