This recipe is a great all-around recipe for a grilled veggie burger. Black beans and rice give a firmer hold and you can tweak it with a variety of spices. Explore the variety of interesting chiles—this burger favors the ancho! Ancho is the dried version of a poblano pepper hailing from Mexico. It is rather mild in its heat level and adds just enough spiciness to make it interesting. Slather with a sweet-and-smoky Orange BBQ Sauce, caramelized onions

Grill Burger [Vegan]

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4 patties


For the Patties:

  • 1 1/3 cups (298 g) drained and rinsed canned black beans, mashed with a fork
  • 2 cloves garlic
  • 7 ounces (200 g) mushrooms, sliced
  • 2 tablespoons (30 ml) olive oil or vegetable oil
  • 3/4 teaspoon salt, plus more to taste
  • 1 3/4 ounces (50 g) walnuts, ground
  • 2 cups (100 g) panko or regular bread crumbs
  • 1/4 cup (50 g) cooked brown rice
  • 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese
  • 1 tablespoon (11 g) mustard
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 teaspoon ancho chile powder or other chile
  • 1 teaspoon mild chili powder
  • 1/4 teaspoon freshly ground black pepper
  • 4 buns, halved and lightly toasted on the grill

For the Orange BBQ Sauce:

  • Vegetable oil or ghee, for frying
  • 1/4 cup plus 3 tablespoons (70 g) finely diced shallot or red onion
  • 4 cloves garlic, crushed
  • 6 tablespoons plus 2 teaspoons (100 ml) fresh orange juice
  • Zest of 1 orange
  • 6 tablespoons plus 2 teaspoons (100 g) ketchup
  • 1/3 cup (75 g) packed brown sugar or coconut sugar
  • 3 tablespoons plus 1 teaspoon (50 ml) apple cider vinegar
  • 2 tablespoons (30 ml) soy sauce or tamari
  • 2 tablespoons (30 ml) liquid smoke (optional)
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (15 g) Sriracha or chili sauce of choice
  • 1 1/2 teaspoons pimentón (smoked paprika)
  • 1 1/2 teaspoons ground fennel seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the Toppings:

  • Orange BBQ Sauce
  • 4 slices vegan cheese
  • caramelized onions


For the Patties:

  1. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Spread the black beans, garlic, and mushrooms on the prepared sheet. Drizzle with oil and sprinkle with salt. Roast for 20 minutes, turning everything over halfway through the cooking time. Remove from the oven. Mash the garlic with a fork and chop the roasted mushrooms small. Transfer to a large bowl and add the remaining patty ingredients.
  2.  In a food processor, pulse the mixture in batches until the texture is rough, crumbly, and sticky. Taste and adjust the seasonings with more salt and pepper if needed. Refrigerate the mixture for 15 to 30 minutes, or up to 24 hours covered. If you need to start an outdoor grill, now is the time to preheat it to medium-high heat.
  3. Divide the mixture into 4 equal portions and shape each into a patty. Season to taste with salt and pepper. Place the patties on the grill and grill for about 2 minutes per side until you see desirable char marks, or they are nicely browned, or longer if you like a more grilled taste and look. Alternatively, you can cook the patties in a skillet or grill pan over medium-high heat, or cook for 15 to 20 minutes in a 400°F (200°C) oven.
  4. Remove the burgers and assemble on the buns with the toppings and sauce.

For the Orange BBQ Sauce:

  1. Place a skillet over medium heat. Add a drizzle of vegetable oil. Add the shallot and garlic and fry for 10 minutes, or until the shallot is translucent.
  2. Stir in the remaining ingredients and let the sauce simmer for 20 minutes, stirring occasionally to avoid burning. Remove from the heat. If you like a smooth sauce, blend in a food processor to perfection.
  3. Refrigerate in an airtight container for up to 1 week.


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