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You are here: Home » American Recipes

The Ultimate Grillable Veggie Burger

Jul 7, 2019 -May contain affiliate links

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Jump to Recipe·Print Recipe·1 from 1 review

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.

Side view of a grill able veggie burger

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!

 putting together a cheese stuffed veggie burger

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.

putting grain mustard with mayo

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.putting mayo and mustard on a veggie burger

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!!:))

Side view of a grill able veggie burger with a knife on top
Did you like this veggie burger? Leave us a rating! Did you love it? Share it or leave us a comment on Twitter or Facebook! Wanna see more?  Subscribe to our blog and remember to follow us on Pinterest!
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Grillable Veggie Burger


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1 from 1 review

  • Author: Vicky & Ruth
  • Total Time: 30 minutes
  • Yield: 4 burgers
  • Diet: Vegan
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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 tablespoon Dijon Mustard
  • 1 teaspoon hamburger or grilling seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ to ½ teaspoon salt (to taste)
  • 8 tablespoon shredded cheese (vegan or dairy), divided (you'll need 2 tablespoon per burger)
  • 4 hamburger buns
  • For the mustard sauce:
  • ½ cup vegan mayo (you can also use regular mayo)
  • 2 tablespoon wholegrain mustard
  • 1 tablespoon fresh lemon juice
  • Fixings:
  • Tomato
  • Lettuce, arugula, or your favorite greens
  • Pickles


Instructions

  1. Line a large baking sheet with parchment paper, and grease it well
  2. 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.  
  3. 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 tablespoon 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
  4. 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
  5. 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

  1. Burgers can be prepared up to 2 days ahead, an refrigerated until ready to use
  2. 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

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Reader Interactions

Comments

  1. Ruchama Burrell

    July 08, 2019 at 12:08 pm

    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?"

    Reply
    • Vicky & Ruth

      July 08, 2019 at 1:51 pm

      Hi! Yes, you can absolutely make these patties without the "cheese". We suggest you make them just a little bit thinner. Hope this helps!

      Reply
  2. Nancy

    September 07, 2020 at 8:52 am

    Could you use tahini instead of the mayo? Thanks!

    Reply
    • Vicky & Ruth

      September 07, 2020 at 2:05 pm

      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.

      Reply
  3. Ann

    September 07, 2020 at 1:11 pm

    The recipe just mentioned grilling but I don’t have a grill. Can it be baked instead?

    Reply
    • Vicky & Ruth

      September 07, 2020 at 2:03 pm

      Yes, you can bake these veggies burgers. Follow the instructions in this recipe https://mayihavethatrecipe.com/vegan-tempeh-black-bean-burgers/.

      Reply
  4. Chloe

    August 17, 2021 at 6:41 pm

    Rolled oats trigger my gout. Is there a substitution you can recommend?

    Reply
    • Vicky and Ruth

      September 12, 2021 at 6:43 pm

      You may try adding some cooked brown rice, but we are not exactly sure if it will keep its shape on the grill.

      Reply
  5. Valerie

    August 28, 2021 at 9:56 am

    Can these be frozen to be used later? Before or after grilling?

    Reply
    • Vicky and Ruth

      August 29, 2021 at 9:21 pm

      Yes, they can be frozen. We would freeze them before grilling.

      Reply

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Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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