Name: Smoky Grilled Vegetable Burgers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked Mahatma white rice (slightly overcooked for extra stickiness); 2 large garlic cloves, minced; 1 medium onion, finely minced; 3 tablespoons olive oil, divided; 1 cup toasted walnuts, crushed into coarse meal; 15 oz garbanzo beans, drained and rinsed; 3/4 cup King Arthur all-purpose flour; 1 1/2 tablespoons ground cumin; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons onion powder; 1 teaspoon smoked paprika; 1 tablespoon soy sauce; 1 1/2 teaspoons kosher salt; 1 1/4 teaspoons cracked black pepper; 1 large egg white; 1/2 cup Sweet Baby Ray’s BBQ sauce; 1 cup fresh guacamole; 1 large tomato, sliced; 6 leaves of crisp green leaf lettuce; 6 high-quality brioche or sesame buns

Ingredients

2 cups cooked Mahatma white rice (slightly overcooked for extra stickiness)

2 large garlic cloves, minced

1 medium onion, finely minced

3 tablespoons olive oil, divided

1 cup toasted walnuts, crushed into coarse meal

15 oz garbanzo beans, drained and rinsed

3/4 cup King Arthur all-purpose flour

1 1/2 tablespoons ground cumin

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 teaspoon smoked paprika

1 tablespoon soy sauce

1 1/2 teaspoons kosher salt

1 1/4 teaspoons cracked black pepper

1 large egg white

1/2 cup Sweet Baby Ray’s BBQ sauce

1 cup fresh guacamole

1 large tomato, sliced

6 leaves of crisp green leaf lettuce

6 high-quality brioche or sesame buns

Instructions

Step 1: In a large bowl, mash the garbanzo beans with a fork or potato masher until mostly smooth but still slightly chunky.

Step 2: Add the cooked rice, minced garlic, onion, crushed walnuts, and all the spices—ground cumin, garlic powder, onion powder, smoked paprika—along with kosher salt and cracked black pepper. Mix well to combine.

Step 3: Stir in the soy sauce, olive oil (reserve 1 tablespoon for grilling), egg white, and flour. Mix until the mixture holds together and forms a thick dough. If too wet, add a bit more flour.

Step 4: Form the mixture into 6 evenly sized patties. Place them on a plate or tray and refrigerate for 15 minutes to firm up.

Step 5: Preheat your grill or grill pan to medium-high heat. Brush the grill or pan with the reserved olive oil to prevent sticking.

Step 6: Grill the patties for about 5-6 minutes per side, until they develop nice grill marks and are heated through. Brush with BBQ sauce during the last minute of cooking on each side to caramelize the glaze.

Step 7: Toast the buns lightly on the grill if desired. Assemble the burgers by spreading guacamole on the bottom buns, adding the grilled veggie patties, then topping with tomato slices and lettuce leaves. Finish with the top buns and serve immediately.

Tips & Variations

For a vegan version, substitute the egg white with a flax egg or chia egg to bind the patties.

Try different nuts like pecans or almonds for a unique texture and flavor.

Add some chopped fresh herbs such as cilantro or parsley to brighten the taste.

If you prefer a less smoky flavor, reduce or omit the smoked paprika.

These patties can also be baked at 375°F (190°C) for 20-25 minutes, flipping halfway through.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that works well as a binder, such as chickpea flour or oat flour. Ensure your soy sauce is also gluten-free.

Can I prepare the patties ahead of time?

Absolutely! You can form the patties and refrigerate them for up to 24 hours before grilling. This helps the flavors meld and makes grilling quicker on the day you serve.