Description
These Smoky Grilled Vegetable Burgers are a delightful plant-based twist on classic burgers, combining smoky grilled vegetables with wholesome ingredients like white rice, walnuts, and garbanzo beans. Perfectly seasoned with cumin, garlic, onion, and smoked paprika, these burgers are juicy, flavorful, and topped with fresh guacamole, BBQ sauce, lettuce, and tomato. Served on soft brioche or sesame buns, they make a satisfying and nutritious meal for any grilling occasion.
Ingredients
Scale
Burger Patty
- 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
Toppings & Assembly
- 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
- Prepare the burger mixture: In a large mixing bowl, combine the cooked white rice, minced garlic, finely minced onion, crushed toasted walnuts, drained garbanzo beans, and flour. Add ground cumin, garlic powder, onion powder, smoked paprika, soy sauce, kosher salt, cracked black pepper, and the egg white. Mix everything thoroughly until the mixture is sticky and holds together well.
- Form the patties: Divide the mixture evenly into six portions. Shape each portion gently into burger patties, ensuring they are compact to prevent falling apart during grilling.
- Preheat grill and oil grates: Heat your grill to medium-high heat. Lightly brush the grill grates with some of the reserved olive oil to prevent sticking.
- Grill the patties: Place the formed patties onto the preheated grill. Cook for approximately 4-5 minutes on each side, brushing occasionally with the remaining olive oil. Grill until patties develop a nice char and are heated through.
- Toast the buns: During the last few minutes of grilling, place the brioche or sesame buns cut side down on the grill to toast lightly until golden and warm.
- Assemble the burgers: Spread a generous layer of Sweet Baby Ray’s BBQ sauce on the bottom half of each toasted bun. Place the grilled vegetable patty on top, then add a leaf of green leaf lettuce, a slice of fresh tomato, and a scoop of fresh guacamole. Top with the other half of the bun.
- Serve immediately: Serve the assembled smoky grilled vegetable burgers hot, accompanied with your favorite side dishes or chips for a complete meal.
Notes
- Overcooking the rice slightly helps the patties hold together better due to increased stickiness.
- To make this recipe vegan, substitute the egg white with a flax egg or aquafaba.
- For gluten-free option, replace the all-purpose flour with a gluten-free flour blend.
- Adjust seasoning to taste, especially the smoked paprika for desired smokiness.
- Using toasted walnuts adds a pleasant crunch and depth of flavor to the burger patties.
- Make sure to oil the grill grates well to avoid sticking and tearing of burgers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Keywords: smoky grilled vegetable burgers, veggie burgers, grilled burgers, plant-based burger, walnut burgers, garbanzo beans burger, homemade veggie patties, smoky paprika burger
