Most of the burgers on the blog can be grilled the same way. Mash the burger patty ingredients well, pack them through a cookie cutter. Freeze, or bake for half the time given and grill them on the grill. The key to a grill-able burger is a- less chopped ingredients. The chopped onions, greens etc cause the patty to not stick together as well. so process them or add finely minced ingredients. b- well mashed burger, so the beans are not chunky and lead to a crumbly burger. c- flax or chia eggs to bind, or flax/chia seeds to absorb the excess moisture. Grill away!
The beans get all mashed up, the cauliflower, carrots and cashews add texture and creamy flavor profile to the burger, the nutritional yeast makes it cheesy and the mustard just makes it awesome!
What are your current favorite veggie burgers!
More burgers form the blog.
This delectable monstrosity Lentil Cauliflower Burger with Chipotle Habanero Mayo and Baked Onion Rings. GF option
BBQ Lentil Veggie Burger with Mango Carrot Slaw
Roasted Butternut Burger with balsamic Caramelized onions and Sriracha mayo
Amaranth Black Bean Burger with Roasted Red Pepper Sauce.
For more burgers, sandwiches, salads and Memorial day ideas, see my Pinterest Board here.
The burger buns below are hot cereal Spelt Wheat buns with a pretzel wash, that will show up later on the blog. Try any of my other burger buns or Sandwich Breads. gluten-free options for buns as well.
Process the beans, onion, garlic, artichoke, spinach, oats. My new KitchenAid 3.5 Cup Food Chopper,
Process to bread most beans and oats
Process the cauliflower carrots and cashews and add to the bean mixture. Add the spices, oil, mustard.
Mix and mash and then pack them into 3.5 inch cookie cutter.
Freeze these artichoke spinach burgers and then grill.
The one on the right is pre baked being grilled.
Top with favorite toppings and sauces.
Grill-able Veggie burgers!
For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.
These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings.
- 15 oz great northern beans like Eden Organic or other white beans, or 1.5 cups cooked
- 1/2 cup oats
- 3/4 cup spinach
- 5 to 6 artichoke hearts I used canned
- 1/2 tsp salt
- 1/4 to 1/2 tsp black pepper
- 1/4 tsp cayenne
- 4 cloves of garlic
- 1/3 cup chopped white or red onion
- 2 Tbsp flax seed meal or Chia Seeds I used 1 Tbsp flax and 1 Tbsp chia
- 1 tsp italian herb blend
- 1/2 tsp onion powder
- 1/4 tsp cumin powder
- 2 tsp prepared mustard
- 2 tsp olive oil
- 2 tsp lemon juice
- 2 Tbsp nutritional yeast
- 3/4 cup small cauliflower florets
- 1/3 cup chopped carrots
- 1/4 cup cashews or use seeds to make nut-free
- 1/4 cup breadcrumbs or oat flour or chickpea flour
- In a food processor, process all the ingredients from beans till cumin powder until most of the beans are mashed. Move to a bowl. Add mustard, olive oil, lemon juice and nutritional yeast and mix.
- In the processor, process cauliflower, carrots and cashews until crumbs. Add to the bowl and mix well.
- Add breadcrumbs and mix. Use less or more crumbs/flour to get a soft and not too wet, but also not crumbly mixture. Shape into patties by packing into a 3.5 inch cookie cutter. Place on parchment lined sheet.
- options to cook the patties.
- freeze and grill. Freeze patties for 15 minutes. Spray oil on the patties. The patties get well set when chilled. Grill frozen patties for 3 to 4 minutes each side.
Par-bake and grill. Bake the patties for 20 minutes at pre-heated 400 degree F / 200ºc. Grill the par-baked patties also for 3 to 4 minutes each side. Refrigerate until ready to grill, if grilling later.
Bake the patties: Bake at pre-heated 400 degrees F / 200ºc for 20 minutes, then flip the patties and bake for 10-15 minutes.
- For Variations: Use other beans, add vegan cheese shreds to the patties, add a chipotle pepper and adobo sauce in the first step.
Nutritional values based on one serving