Over the years, we've created our fair share of veggie burgers. And each time, we think we've come up with the best, easiest, foolproof recipe... till the next one comes along.
Our Grillable Veggie Burger is Easy to Make
This time, we think we got it. For real. No chopping. No pre-cooking anything. Basically just 4 ingredients (5, tops), a food processor, and done. I mean, doesn't get any easier than that! ( unless, of course, you buy the frozen...). And, wait for it... IT'S GRILLABLE!!! The base is super simple:
- Oats, to hold it together
- Portabella mushroom caps, for that "meaty" texture and flavor
- Canned chickpeas, for extra protein and texture
Now, anytime you have a simple recipe, with fairly simple ingredients, the key to making it really tasty is to amp up the flavor using herbs, spices, and condiments. When it comes to spices and herbs, use your favorite! And customize depending on which flavor profile you want to go with. Like, cumin and cilantro; smoked paprika, turmeric, allspice, and parsley; ginger, garlic and a splash of soy sauce... Your choice!
Since it's summertime and we're all about grilling, we're going with hamburger or grilling seasoning, chili powder, and paprika here, for that savory, smoky kind of flavor. The condiment we love to use, mainly because it works with any flavor profile you choose ( and let's be honest, I've been seen eating with a spoon, straight out of the jar), is mustard.
A good quality, well-crafted mustard will elevate any dish, and in this case, add a serious punch of flavor. For our veggie burger, we used Dijon and Country Style grain mustard.
We personally enjoy it so much, we're using it inside and outside our burger! ( our super simple mustard spread is so good, you'll wanna use it everywhere!). Give them a try and let us know which one is your favorite! ( for me, it's Old Style, all the way. Just hand me a spoon, and I'm all set!!:))
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Grillable Veggie Burger
- Total Time: 30 minutes
- Yield: 4 burgers 1x
- Diet: Vegan
Description
Over the years, we've created our fair share of veggie burgers. And each time, we think we've come up with the best, easiest, foolproof recipe... till the next one comes along.
Ingredients
- 6 ounces Portabello mushrooms, roughly chopped
- 1 - 15.5oz can organic chickpeas, rinsed and drained
- 1 cup rolled oats
- 2 tbsp Dijon Mustard
- 1 tsp hamburger or grilling seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chili powder
- ¼ tsp garlic powder
- ¼ to ½ tsp salt (to taste)
- 8 tbsp shredded cheese (vegan or dairy), divided (you'll need 2 tbsp per burger)
- 4 hamburger buns
- For the mustard sauce:
- ½ cup vegan mayo (you can also use regular mayo)
- 2 tbsp wholegrain mustard
- 1 tbsp fresh lemon juice
- Fixings:
- Tomato
- Lettuce, arugula, or your favorite greens
- Pickles
Instructions
- Line a large baking sheet with parchment paper, and grease it well
- Combine all the veggie burger ingredients, except the shredded cheese, in the food processor, and pulse 20 times, pinch the dough with your hands to see if it comes together, if it doesn't pulse a few more times and check again. Transfer to a large bowl. Do not overprocess, it will get too mushy and you won't be able to form the burgers.
- Divide the mixture into 4 equal pieces. Using your hands, take one of the pieces and form 2 patties, about ¼ inch thick. Place one patty on the lined baking sheet and top it with 2 tbsp of shredded cheese (try to keep it in the center of the burger as much as possible). Place the other patty on top, pressing the edges well and flattening it sightly, so the cheese is sealed inside. Repeat the process with the remaining 3 pieces of burger mixture, for a total of 4 burgers. Place the baking sheet in the refrigerator while you heat up the grill and prepare the sauce and fixings
- Fire up the grill to medium-high. To prepare the sauce, place mayo, mustard, and lemon juice in a medium bowl and whisk well. Refrigerate until ready to use
- Brush the burgers generously with oil, and place them on the grill for approximately 5 minutes per side (time may vary depending on your grill). Serve the burgers warm, topped with mustard sauce
Notes
- Burgers can be prepared up to 2 days ahead, an refrigerated until ready to use
- Nutrition facts are for just the burger, using vegan cheese. For the sauce, add 71 calories per tablespoon.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: grilling
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 229
- Sugar: 3.2
- Sodium: 397.5
- Fat: 6.5
- Saturated Fat: 2.2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 32.4
- Fiber: 6.7
- Protein: 8.5
- Cholesterol: 0
Keywords: veggie burgers, mustard, gluten free, vegan
Ruchama Burrell says
Having examined the available vegan cheeses, I have found that they have little or no food value. I have stopped using them, especially the "meltable" versions which seem to be mainly tapioca and flavorings. Would these burgers work without mixing in the "cheese?"
Vicky & Ruth says
Hi! Yes, you can absolutely make these patties without the "cheese". We suggest you make them just a little bit thinner. Hope this helps!
Nancy says
Could you use tahini instead of the mayo? Thanks!
Vicky & Ruth says
You can use tahini, we would recommend mixing the tahini with lemon, salt and water like the lemony tahini in this recipe: https://mayihavethatrecipe.com/baked-green-falafel-with-tahini/ - Just make the tahini sauce a little thicker. We have never tried mixing tahini and mustard, but it could taste really good.
Ann says
The recipe just mentioned grilling but I don’t have a grill. Can it be baked instead?
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Vicky & Ruth says
Yes, you can bake these veggies burgers. Follow the instructions in this recipe https://mayihavethatrecipe.com/vegan-tempeh-black-bean-burgers/.
Chloe says
Rolled oats trigger my gout. Is there a substitution you can recommend?
Vicky and Ruth says
You may try adding some cooked brown rice, but we are not exactly sure if it will keep its shape on the grill.
Valerie says
Can these be frozen to be used later? Before or after grilling?
Vicky and Ruth says
Yes, they can be frozen. We would freeze them before grilling.