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https://minimalistbaker.com/easy-grillable-veggie-burgers/

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You guys, I don’t even know where to start, other than, I MADE A VEGGIE BURGER THAT’S GRILLABLE.

All hail the veggie burger!

If you’ve followed Minimalist Baker for a while, you know I’ve made many veggie burgers in the past – exhibit A, B, C, D, and E. Yes, it’s an obsession – I know.

But none of these burgers have been truly “grillable” due to their fragile texture. And because we aren’t currently grill owners, I usually opt for baking or sautéing anyway.

Recently, however we’ve been attending more summer BBQs and I’ve been receiving emails from people asking for a burger that will hold up on the grill.

Friends, I’ve found the solution. Bonus? It’s so easy.

This burger requires just 10 ingredients (give or take a spice) and comes together in 30 minutes (once your brown rice is cooked).

Plus, the method is so simple:

Blend toasted walnuts with spices
Sauté onion
Mash black beans
Add remaining ingredients
Stir/mash like a madwoman/madman.

All that’s left to do is form them into patties and fire up the grill (or skillet).

I tested these burgers on both the grill and skillet and am happy to report they’re fabulous either way.

You do get a bit more “char” and blackening on the grill, whereas with sautéing you get a more evenly browned surface. So pick and choose by which texture you prefer.

You guys are going to LOVE these burgers! They’re:

Hearty
Simple
Super flavorful
Satisfying
Loaded with healthy ingredients
Crowd-pleasing
& Seriously tasty

Oh, and did I mention each burger (one of five) has nearly 10 grams of protein?! Trust me, you’re going to go home satisfied after eating one of these (especially when paired with a hearty salad, sweet potato wedges, or crispy baked matchstick fries).

If you try this recipe let us know what you think! Leave a comment and rate it – it’s so helpful for us and other readers. And don’t forget to snap a picture and tag it #minimalistbaker on Instagram so we can see! I’d love to see what you come up with. Cheers, friends!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 5 (burgers)

Course Entree

Cuisine Gluten-Free, Vegan

Freezer Friendly 3 Weeks (see notes)

Does it keep? 2-3 Days

1 cup cooked brown rice*

1 cup raw walnuts (or sub bread crumbs)

1/2 Tbsp avocado oil (plus more for cooking)

1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)

1 Tbsp each chili powder blend, cumin powder, and smoked paprika

1/2 tsp each sea salt and black pepper (plus more for coating burgers)

1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)

1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)

1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)

3-4 Tbsp vegan BBQ sauce

If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.

Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.

In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.

Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.

To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).

Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.

For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.

Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.

Cook for 3-4 minutes 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 too quickly. Cook for 3-4 minutes on other side.

Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).

Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

*To cook rice, I recommend this method from Saveur. It yields fluffy, perfect rice, which is key to keeping these burgers from becoming too wet or gummy in texture. // Prep time does not include cooking rice.
*One 15-ounce (425 g) can of black beans yields only 1 1/4 cups black beans. So if using canned, be sure to grab two cans (amount as original recipe is written // adjust if altering batch size)! Also, if black beans are unsalted, add 1/4 tsp extra salt to burger mixture (amount as original recipe is written // adjust if altering batch size).
*For a simple burger sauce mix 2 parts vegan mayo and 1 part ketchup. Add hot sauce or Sriracha for extra heat.
*To freeze for later, cook burgers as instructed on grill or skillet. Then set on a baking sheet or plate and freeze. Once frozen completely, seal in a freezer-safe bag or container and store for up to 3 weeks. Reheat in a 375 degree F oven on a bare baking sheet for 20-30 minutes, or until warmed through and golden brown (or in the microwave for 1-2 minutes).
*Nutrition information is a rough estimate calculated with the lesser amount of BBQ sauce and without a bun or toppings.

Serving: 1 burgers Calories: 314 Carbohydrates: 36.5 g Protein: 9.4 g Fat: 15.9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 10.19 g Monounsaturated Fat: 3.19 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 550 mg Potassium: 395 mg Fiber: 8.4 g Sugar: 5.4 g Vitamin A: 975 IU Vitamin C: 2.36 mg Calcium: 76.95 mg Iron: 3.25 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

Reader Interactions

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You guys, I don’t even know where to start, other than, I MADE A VEGGIE BURGER THAT’S GRILLABLE. All hail the veggie burger! If you’ve followed

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https://www.foodandwine.com/recipes/grilled-chicken-chimichurri

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Advertisement

Ingredients

Directions

Make the chicken

Step 1

Combine 8 cups water, oranges, lemons, chiles, parsley, thyme, bay leaves, rosemary, garlic, salt, and peppercorns in a large stockpot. Bring to a boil over high. Cook, whisking occasionally, until salt dissolves and herbs are aromatic, about 2 minutes. Remove from heat; let cool completely, about 1 hour. Place chicken halves in mixture in stockpot. (Chicken should be fully submerged in liquid.) Cover and refrigerate 24 hours.

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Make the spice blend

Step 1

Stir together all spice blend ingredients in a small bowl until combined. Set aside.

Step 2

Open bottom vent of a charcoal grill completely. Light 2 charcoal chimney starters filled with hardwood lump charcoal. When coals are hot, pour them evenly onto the 2 outer sides of grill, leaving center of grill unlit. Top each side of coals with an oak wood chunk. Adjust vents as needed to maintain an internal temperature of 300°F to 350°F. Coat top grate with oil; place on grill. (If using a gas grill, preheat to medium-low [300°F to 350°F] on outer burners, leaving middle burner[s] unlit.) Remove chicken from brine; discard brine, and pat chicken dry.

Step 3

Place chicken, skin side up, on oiled grates over center portion of grill without coals (or unlit center portion of gas grill). Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 110°F, about 15 minutes, rotating chicken every 2 to 3 minutes to avoid burning. Flip chicken on grates; grill until skin is slightly caramelized and browned, about 3 minutes. Cover and grill until a thermometer inserted in thickest portion of breasts registers 150°F, about 25 minutes, flipping and rotating chicken every 5 minutes.

Step 4

Sprinkle chicken all over with 2 tablespoons spice blend. Place chicken, skin side up, on grates. Grill, uncovered, until a thermometer inserted in thickest portion of breasts registers 155°F, 40 to 45 minutes. Remove chicken from grill, and cover loosely with aluminum foil. Let rest 15 minutes. Carve chicken. Sprinkle with additional spice blend to taste. Serve with chimichurri.

Suggested Pairing

Spicy Argentine Malbec

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A 24-hour stint in a citrus-and-herb brine keeps Oak-Grilled Chicken with Chimichurri juicy on the grill, while a smoky spice blend and a bright chimichurri sauce add layers of flavor. Get the recipe at Food & Wine.

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https://www.hotforfoodblog.com/recipes/2015/6/9/grilled-corn-on-the-cob-with-coconut-lime-cream/

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By entering your information below you'll also receive an invite to the cookbook digital launch event in 2021. There's also a chance that hot for food will have more pre-order gifts that you'll be eligible to win by random draw. You'll receive periodic emails about these offers.

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grilled corn on the cob with coconut lime cream

# data[].attributes.attachment_link.description
By entering your information below you'll also receive an invite to the cookbook digital launch event in 2021. There's also a chance that hot for food will have more pre-order gifts that you'll be eligible to win by random draw. You'll receive periodic emails about these offers.

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https://hurrythefoodup.com/vegan-potato-salad/

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Barbecue season. The only time my cravings for meat really ever come back. And the reason this vegan potato salad was born.

I think the main reason for my craving is the terrible quality of the veggie and vegan sausages or burgers available.

In my (humble) opinion they all taste like old boots, and if they don't have the consistency of cardboard then they're almost guaranteed to involve egg - and who knows where that egg came from?

A chicken presumably, but not a happy one I'm sure. Most companies don't even bother to write 'egg sourced from organic/free range chickens' or similar, and that's really not a good sign.

I even gave in to a burger at a BBQ last year (it was being thrown away anyway, I decided better in my belly than the bin) and it was awful. It's how this vegan potato salad came to be.

Where am I going with this? Well, now the key to a good BBQ for me involves all sorts of meat-free side dishes.

Potato salad is an all-time classic, and meat eater or not, it's a hard push to beat a BBQ that comes with potato salad. The fact it's vegan is a bonus.

This potato salad is there to put my (and possibly your) cravings to an end. After telling our new professional chef of my BBQ dilemmas, he introduced me to this wonderful dish.

South German in style (well, without the beef broth), it's fresh and tangy with a sweet offset that hits just the right spot.

It doesn't use any oil (or mayo either, obviously) so it's a perfect light dish if you're looking to keep the calories a little lower over summer.

Vegan Potato Salad - Pro Tips

There are a couple of things you can do to make your vegan potato salad EVEN better.

'Oversalt' the potatoes while boiling - the potatoes need a lot of salt to get full flavour out of them.
Make sure you taste the potatoes after boiling: then you will know how much salt you need to add to the dressing.

Remember to season the salad while it's still warm, it will soak up the taste way better than when it's cold.
This applies to almost everything in cooking - a great tip to take with you.

The salad will taste even better on the second day, so this is something you can prepare one or two days ahead (and save time when you need it).

So there you go. Reinvigorate your barbecues with some proper potato salad - you'll never miss meat again. Thanks for sharing the recipe, Jansen!

Vegan Potato Salad

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Damn Delicious Vegan Potato Salad | No Oil, No Mayo

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Barbecue season. The only time my cravings for meat really ever come back. And the reason this vegan potato salad was born. I think the main reason for my craving is the terrible quality of the veggie and vegan sausages or burgers available.

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This red, white and blue Patriotic caprese salad is full of fresh tomatoes, blueberries, mozzarella and basil. A completely unexpected twist on classic caprese salad and totally perfect for celebrating Memorial Day or the 4th of July.
Red White and Blue Caprese Salad

Blueberries add a sweet bite to this savory salad that complements the balsamic vinegar so nicely. Plus it wouldn't be a patriotic, Independence Day worthy salad, without star shaped mozzarella! It only takes a few extra minutes to cut stars using a mini cookie cutter.

Next, drizzle generously with balsamic and olive oil, tear some basil and season with salt and freshly ground black pepper. Red, white and blueberry caprese in no time. Happy birthday America!

Ingredients in Red, White & Blue Caprese Salad

Blueberries - you might not think of blueberries as a savory salad ingredient but they bring a sweet and delicious flavor to the mix.

Tomatoes - I use cherry tomatoes but you can also use grape tomatoes.

Mozarella Cheese - Buffalo mozzarella cheese is creamy and delicious but still firm enough to cut into stars.

Basil - fresh basil torn into small pieces.

Balsamic Vinegar - this makes the dressing mixed with oil.

Olive Oil - The other component of your salad dressing

Salt and Pepper - for flavor!

How to Cut Mozzarella into Stars

Cutting buffalo mozzarella into stars might sound a bit time consuming, and it is, but it's worth the extra effort to bring that patriotic flair!

1. Start by slicing firm buffalo mozarella into ¼ inch slices.

2. Use a small metal star cookie cutter to gently cut out cheese.

3. Place stars throughout your caprese salad for a star spangled finish.

4th of July Recipes:

Looking for more patriotic recipes to make for Independence day or Memorial Day? Here are a few of my favorites!

Ingredients

1 pint blueberries

2 pints cherry tomatoes

fresh basil

balsamic vinegar

olive oil

salt and pepper

firm buffalo mozzarella cheese

Instructions

1. Wash blueberries and cherry tomatoes and drain well in a colander. Half cherry tomatoes and toss in a serving bowl with blueberries, set aside.

2. Slice mozzarella cheese into ¼ or ½" slices and then cut into small stars with a cookie cutter.

3. Top the tomatoes and blueberries with the star cheese.

4. Tear fresh basil over-top and drizzle with olive oil and balsamic.

5. Season with salt and pepper and serve immediately.

Notes

How to Cut Mozzarella into Stars

Cutting buffalo mozzarella into stars might sound a bit time consuming, and it is, but it's worth the extra effort to bring that patriotic flair!

1. Start by slicing firm buffalo mozarella into ¼ inch slices.

2. Use a small metal star cookie cutter to gently cut out cheese.

3. Place stars throughout your caprese salad for a star spangled finish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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This red, white and blue Patriotic caprese salad is full of fresh tomatoes, blueberries, mozzarella and basil. A completely unexpected twist on classic caprese salad and totally perfect for celebrating Memorial Day or the 4th of July. Blueberries add a sweet bite to this savory salad that complements the balsamic vinegar so nicely.

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http://prettyplainjanes.com/2013/06/28/red-white-and-blue-wine-spritzer/

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Yum!
Looks amazing!

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A classic black bean salad is a must for picnics and potlucks. This vegan version gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.

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Yum!