A burger fresh off the grill is a quintessential summer food — but you don’t have to eat meat to enjoy a hearty bite.

If you’ve made a veggie burger at home before, you’ve probably had to cook it in a skillet or oven because it’s not substantial enough to withstand a grill grate.

The secret to grill-friendly veggie burgers lies in having a really strong binder, like breadcrumbs, rice or quinoa. Though the following three recipes have very different flavor profiles, they each have a binding agent that makes them hearty enough for your grill. (If you really want to, you can cook each in a skillet instead of a grill.)

Grab the ingredients you need on your way home from work, because these burgers are so good they belong on your grill tonight.

CLASSIC BLACK BEAN BURGER

Black beans are a staple in veggie burgers, but this recipe (adapted from MinimalistBaker.com) is not your run-of-the-mill meatless burger.

You need:

  • 1 1/2 cups cooked black beans, rinsed and dried
  • 1 cup cooked brown rice
  • 1 cup raw walnuts
  • 3/4 cup white onion, finely diced
  • 1/3 cup panko bread crumbs
  • 3-4 tablespoons BBQ sauce (can use vegan BBQ sauce)
  • 1 tablespoon chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon brown sugar
  • 1/2 tablespoon grape seed or avocado oil
  • 1/2 teaspoon sea salt (plus more for taste)
  • 1/2 teaspoon black pepper (plus more for taste)

Start by toasting the walnuts in a skillet over medium heat for about 5 to 7 minutes or until they’re golden brown and smelling great. Set aside to cool.

In the same pan, sauté the onion in the oil for about 3 to 4 minutes, until the onion is soft and translucent. Set aside.

Blend the cooled walnuts in a blender or food processor with the chili powder, cumin, smoked paprika, salt, pepper and coconut sugar until the mixture becomes fine.

Mash the black beans with a fork in a large mixing bowl, leaving some of the beans intact. Add the cooked rice, spice and walnut mixture, sautéed onion, pank bread crumbs and BBQ sauce. Mix thoroughly until a moldable dough forms (add extra BBQ sauce as needed if its too dry or extra bread crumbs if its too wet).

Divide burgers into patties about 1/4 to 1/2 cup in size. Make sure the patties are packed firmly.

Grill the patties about 3 to 4 minutes on each side. Serve hot with whatever toppings you like.

EGGPLANT CRUNCHBURGER

This vegetarian take on Iron Chef Bobby Flay’s signature “Crunchburger” is vegan, gluten-free and delicious. The recipe calls for Flay’s “Crunchburger” toppings, but you can switch it up if you don’t like potato chips or the horseradish mustard mayo sauce.

This recipe may take you more than a few minutes to put together, but the extra time will be worth it when you bite into that grilled eggplant flavor. Yum!

Get the full recipe from One Green Planet.

MOROCCAN CHICKPEA BURGER

If you love hummus, this burger is for you. The base of the burger is made of chickpeas and bulgar, and the Moroccan spices really give it incredible flavor. The recipe itself calls for skillet cooking, but you can easily throw this substantial patty on the grill for 3 to 4 minutes on each side and it will hold up.

Get the full recipe from Holy Cow Vegan.

 

 

 

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