Ultimate grill able vegan burgers
With their full-on flavor and meaty texture, suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue
Servings Prep Time
4 10
Cook Time
55
Servings Prep Time
4 10
Cook Time
55
Ingredients
  • black beans 400g tin, rinsed and drained well
  • cooked brown rice 100g from a pouch
  • onion 1, finely chopped or grated
  • fennel seeds 1 tsp, crushed
  • garlic salt ½ tsp
  • smoked paprika 1 tsp
  • panko breadcrumbs 25g
  • flat-leaf parsley finely chopped to make 1 tbsp
Instructions
  1. For the pickled onions, mix the vinegar and sugar with a pinch of salt until the sugar dissolves. Add the onion, cover and leave to pickle. To make the chipotle ‘mayo’, put all of the ingredients into a small blender (or use a stick blender) with a pinch of sugar and whizz until very smooth. Add 2 tbsp olive oil, whizz again until it looks like mayonnaise. Season, tip into a bowl, cover, and chill.
  2. Mash the avocado with a fork, then stir in the onion, chili, and coriander. Season and stir in the lime juice, then chill.
  3. To make the burgers, tip all the ingredients into a blender and pulse until combined. Divide into 4 and shape into burger patties. Put onto an oiled baking sheet or plate and chill until you need them, at least 30 minutes.
  4. Heat the barbecue or a griddle pan to high. Brush the burger patties with a little olive oil, then put onto the grill. Cook for 3 minutes then flip, and cook for 3 minutes more. Don’t keep moving the burgers or they will be more likely to break up, and you want a good crust on them.
  5. Lightly char the burger buns on the grill, then spoon in a dollop of the ‘mayo’ to the base. Add a few lettuce leaves. Top with a burger, then adds a spoon of guacamole and a few drained pickled onions. Add another spoon of mayo to top, some tomato slices, and sandwich on top. Secure with a skewer if you need to. Serve with mustard or ketchup, if you don’t have your full fix of sauces and toppings!