Grilling an amazing-tasting veggie burger is a lot easier than one might think with the right combination of ingredients and a Bull Griddle. I found the secret is combining bold veggies with the right amount of moisture, texture, and flavor to create a burger than can stand up to its beefy cousin. In the latest installment of our Grilling Master Class: The Ultimate Veggie Burger 101, I’ll teach you to combine black beans, chickpeas, and broccolini into a burger that pairs amazingly with chipotle almond butter aioli.
Once they veggie burgers are formed you can either grill right away or freeze them to grill another day. I suggest placing them on a silicone mat after forming the burgers in order to keep them from sticking.
Veggie Burger
Ingredients
- 1 Can Black Ban rinsed & drained
- 1 Can Chickpea rinsed & drained
- 1/4 Cup Broccoli finely chopped
- 1/2 Red Onion Diced
- 1/4 Cup Red Wine
- 1 Tbsp Bull Grills Burger Rub
- 1/2 Cup Bell Pepper
- 1 Grilled Lemon
- 1 Tsp Salt
- 1 Cup Pork Panko
- 2 Tbsp Olive Oil
- 3 Eggs
Instructions
- In a food processor combine black beans, chickpeas, Bull Burger Rub, sea salt, red wine vinegar, olive oil, grilled lemon juice, and eggs. Pulse until the beans are broken up but not pureed.
- Fold in pork panko or bread crumbs, broccolini, red onions, and bell pepper. Gently mix the mixture until it’s thoroughly incorporated.
- Form into desired size burger patties. Grill on a lightly greased medium heat preheated Bull Griddle until both sides are caramelized. It should take about 4 minutes on each side.
- Serve with your favorite toppings and enjoy.
Remember not to overcook the veggie burgers! You really just want to cook them long enough until they get a little color and are heated completely through.
Chipotle Almond Butter Aioli
Ingredients
- 1/2 Cup Almond Butter
- 1/4 Cup Almond Butter
- 1/2 Tsp Salt
- 1/2 Tsp Chipotle Powder
- 1/2 Cup Avocado Mayo
- 1/4 Cup Lime Juice
Instructions
- Combine ingredients in a bowl and mix well. Refrigerate until needed.
