Diner-Style Vegan Burgers

A delicious BBQ burger might feel like an indulgence, but less so thanks to this hearty, healthy and colourful vegan recipe. Brimming with vegetables and grains, the secret to these burgers is their texture. With just enough moisture and tenderness, and a lightly crisp exterior, these burgers are crave-worthy for meatlovers and vegans alike.

Preheat the oven to 200ºF.

In an 26 cm Iron Handle Skillet over medium heat, heat the olive oil, add the onion and cook until nicely caramelized, about 10 minutes. Add the nuts and cook 5 minutes more. Transfer into the bowl of a food processor and let cool slightly. Add spices, salt and pepper and pulse a few times.

Add the beans, tomato paste, cooked rice, beet and panko. Pulse until almost smooth in texture. 

Shape the mixture into 6 patties roughly the same diameter as your brioche buns and set aside on a Baking sheet (at this point the patties can be frozen and thawed before use). Brush on both sides with olive oil. 

Heat the 32 cm Rectangular Grill over medium heat. Set 3 burgers on the grill and cook until nicely browned, about 3 minutes per side, without moving them except when flipping them. (This will enable them to get nice grill marks and hold their shape) Return to the baking sheet and hold them in the oven until ready to serve.

Brush the insides of the brioche buns with olive oil. Place on the grill, oiled-side down, until nicely toasted.

Spread the inside of the brioche buns with the condiments of your choice. Top the bun bottoms with the burgers, tomatoes, pickles, red onions and lettuce. Close with a bun top and serve immediately