This mouthwatering veggie burger recipe is slathered with barbecue sauce and doesn’t fall apart on the grill! It’s truly the best you’ll find.
For the burger
- 2 cups cooked white rice (1 cup uncooked)
- 2 large garlic cloves
- 1 medium yellow onion
- 3 tablespoons olive oil, divided
- 1 cup walnuts
- 1 15-ounce can Simple Truth Organic Garbanzo Beans
- 3/4 cup whole wheat flour (or gluten free)
- 1 tablespoon cumin
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 egg white
- Barbecue sauce
- Guacamole or other creamy sauce
- 1 tomato
- Lettuce leaves
- 6 hamburger buns (gluten free if desired)
- Make the rice according to the package instructions or use our Instant Pot method. If making the rice directly before grilling, quickly cool it by spreading the rice into a single layer on a sheet pan and placing it in the freezer for 2 minutes until it cools. Otherwise, you can make the rice in advance and refrigerate until using.
- Preheat a grill to medium heat.*
- Mince the garlic and onion. In a large skillet, heat 1 tablespoon olive oil. Add the the onion and saute for 3 minutes, then add the garlic and saute for for 2 more minutes until golden and translucent. Remove from the heat.
- Roll over the walnuts with a rolling pin until they are fine and crumbly.
- Drain and rinse the garbanzo beans. Place them in the bottom of a large bowl and mash them with a fork. Mash until about 90% of the garbanzo beans are mashed; a few can remain whole.
- Measure out 2 cups of the rice and add it to the bowl with the garbanzo beans. Then add the onion and garlic mixture, 2 tablespoons olive oil, walnuts, flour, cumin, garlic powder, onion powder, kosher salt, black pepper. Mix together, smashing any rice clumps so that everything mixes evenly. Stir in 1 egg white, then mix until everything comes together into a sticky dough.
- Using your hands, form five or six 1-inch thick patties by firmly patting and squeezing the dough together (making 5 results in a very thick burger; making 6 makes moderate-sized burgers). Set the patties on a baking sheet or plate for grilling. Brush both sides of the burgers with olive oil.
- Place the burgers on a grill and grill for 10 to 12 minutes on one side, until firm and grill marks appear. Gently flip the burgers and brush them with barbecue sauce. Grill for an additional 10 to 12 minutes on the other side, then serve immediately.
- To serve, place the burgers on a bun, topped with guacamole or another creamy sauce, tomato and lettuce (or other burger toppings of your choosing).
*You can also bake this grilled veggie burger if it’s not grilling season! Preheat an oven to 375F, then bake for 30 to 40 minutes until evenly browned on both sides, flipping once. Brush both sides with barbecue sauce, then return to the oven for 2 minutes.
- Category: Main Dish
- Method: Grilled
- Cuisine: American
Keywords: Burger, Veggie Burger, Veggie Burger Recipe, Best Veggie Burger Recipe, Grillable Veggie Burger, Grilling Recipe, Grilled, Summer Recipe, Grilling Season