Hey guys, welcome back.
Today we’re mixing it up and we’re making veggie burgers.
We’re not going to be using the oven, we’re going to put it on the grill where a burger
belongs.
Let’s do this!
The first step is roasting the veggies to get rid of any excess moisture, so go ahead
and preheat your grill to right around three hundred and fifty degrees.
Roasting everything first will add some great flavor and help the burgers stay together
when they hit the grill.
The protein base of the burgers will be a mixture of chickpeas and blackbeans.
I also have some mushrooms, bell pepper, red onion and garlic to give it plenty of flavor.
I’ll coat the vegetables with some olive oil, and season them with some kosher salt
and black pepper.
Just give everything a mix..
And you’ll want to toss everything in a grill basket, that way you don’t have to
worry about anything falling through the grids.
Now for the beans, I’m going to use this foil pan with some holes punched in the bottom.
This is just what I could fit with the grill basket on at the same time.
I’ll toss in some hickory wood chips right before putting everything on the grill.
Of course, this is a great advantage over cooking everything in the oven - you’ll
get that wood fired flavor while everything roasts.
You can expect to let everything cook down for about 30 minutes.
Mid way through, give everything a stir - the veggies should be starting to get some nice
color on them.
All this moisture that is cooking out gives us room to add more flavor back into the patties
with things like chili sauce and barbecue sauce, there’s a lot of ways to get creative.
Once the veggies have cooked down for about thirty minutes - it’s time to pull everything
from the grill to let it cool.
For the burger mixture, I want some varying texture - so I won’t add the beans in yet.
Just start off with the roasted veggies from the grill basket, and you’ll want a binder
- so I’m using 2 eggs.
I also like to add some soy sauce… a little Chili sauce for heat, and a little barbecue
sauce.
Last up, for a bit more binding power - I have two teaspoons of cornstarch mixed with
a little water, so that it’ll mix in well.
Puree all this together well, then add the roasted beans, followed by some grated parmesan
cheese… and some breadcrumbs.
Just pulse this a few times until the beans are chopped, but not as smooth as the first
blend.
Now pour the mixture into a bowl, so you can get a feel for what the consistency is like.
Keep some almond flour or whatever flour you prefer on hand, so that you can add a little
bit in at a time, until you feel like the mixture is thick enough to hold together and
form a patty.
This amount will make three to four burgers - depending on what thickness you are going
with.
I dusted the plate with some flour so the patties won’t stick.
Finish them by brushing on some olive oil, this will be the side that hits the grill
first.
This will help them get some nice color on the grill, and keeps them from sticking to
the grids.
I also like to pop them in the fridge for at least 10 minutes before grilling, this
helps them stay together when they hit the grill.
Now preheat your grill to about three hundred and fifty degrees and brush on a little oil
right before the burgers hit.
Once on the grill, I like to brush on some oil to the top of the burger, that way I won’t
have to worry about the second side sticking when I flip it.
You’ll want to grill the burgers for about 7 minutes per side.
You can leave the lid down for most of the cook, so that the burgers cook through and
the coals don’t get too hot.
Now this is optional, but a little melted butter on the top of the burger is a nice
addition as well.
During the last few minutes on the grill, I’ll melt on a slice of cheddar cheese.
Pepperjack would be tasty for a little heat as well.
I’m going with the classic dressings for this burger today.
But, this would be great with some salsa, sour cream and avocado as well.
Build the burger however you like, and enjoy!
If you’re going to make a veggie burger, I hope ya’ll give it a shot on the grill.
Smoking and roasting those vegetables first just richens the whole flavor.
It dehydrates it enough to where the outside still gets a little crisp on it.
So good, hope ya’ll give it a shot, cheers!