3 Veggie Burgers for your next outdoor barbeque
It’s time to get outside and grill up our summer favorites! Since becoming a whole foods plant based eater I find myself left out of backyard barbeques because I don’t eat hamburgers and hot dogs anymore. That’s why I have made it my mission to find three delicious alternatives that you can cook (one can even be grilled along with the burgers and hot dogs) so that you can be a part of the festivities and still feel good about what you are eating!
Rainbow Burgers
Ingredients
Instructions
- Preheat the oven to 350 degrees.
- Place beans, rice, cornmeal, oat flour, garlic, cumin, salt and pepper into a large mixing bowl and squish together with your hands.
- Add the corn, tomato and broccoli, squishing them into the mixture until everything is well incorporated.
- Scoop about a cup of the mixture into your hands and form a patty. Place on a lined baking sheet. Repeat with remaining ingredients.
- Bake in the oven for 20 minutes then flip the burgers and cook for an additional 20 minutes. Burgers will not brown much and will not look cooked. Resist the urge to keep baking them because they look underdone. If you do so they will dry out.
- Serve on a whole wheat bun with all the fixing you would put on any burger.
Notes:
These burgers freeze well just make sure you wrap them individually before placing them in a container or bag to store in the freezer.
Double B Burger
Ingredients
Instructions
- Preheat the oven to 375 degrees.
- Grate beets in your food processor then remove and set aside for later.
- In the bowl of the food processor combine the sunflower seeds, flax, garlic, miso, chili powder, cumin, turmeric, onion powder, salt and pepper. Blend until a moist dough forms.
- Add in the beets, beans and oats and blend again until well combined.
- Form 6, 4 inch burgers that are about a 1/2 inch thick.
- Place on a lined baking sheet and bake for 15 minutes on each side.
- While the burgers are cooking, smash the avocado and add in lime and salt and pepper to taste.
- Once the burgers are finished cooking, assemble you burgers with the bun, burger then avocado mash.
- Enjoy!
Notes:
Burgers can be individually wrapped in plastic and then placed in a freezer safe container. They will stay fresh for 1-2 months in the freezer. To reheat, simply unwrap and place in the microwave.
Grilled Mushroom Veggie Burger
Ingredients
Instructions
- Heat a large saute pan over medium heat. Add mushrooms and saute until soft and brown, about 6-9 minutes. Add a pinch of salt at the end to season the mushrooms.
- Stir in the coconut aminos or soy sauce, vinegar and maple syrup. Stir, reduce the heat and then add garlic and smoked paprika. Remove the pan from the heat and let cool slightly.
- In a food processor, combine the mushrroms, walnuts, flax seed, brown rice and 1/2 cup panko.
- Transfer to a bowl and add the remaining panko.
- Form into 8 slider-sized or 6 larger patties.
- Preheat the grill to medium high heat. Grill for 4-5 minutes on each side brushing with vegan Worcestershire sauce if desired.
- Serve on a whole wheat bun, wrap or lettuce with desired toppings.
Notes:
The patties can be made in advance and stored in the refrigerator until ready to grill. They can also be grilled in advance and stored in the refrigerator for 3-4 days. Just reheat when ready to eat them!