Smoky Grilled Vegetable Burgers

I didn’t grow up eating veggie burgers—honestly, I thought they were just sad hockey pucks that health food stores sold to people who’d given up on enjoying food. Then one summer, my neighbor brought over these homemade grilled vegetable patties for a cookout, and I was shocked. They actually tasted good. Like, really good.

The secret? They weren’t trying to be meat. Instead of some rubbery store-bought patty, hers had texture from rice and walnuts, flavor from spices and garlic, and they held together on the grill without falling apart. I bugged her for the recipe, tweaked it over a few tries, and now these veggie burgers show up at our house at least twice a month. My kids don’t even complain.

What Kind of Rice Should I Use?

For these veggie burgers, standard long-grain white rice works perfectly and helps bind everything together nicely. You can also use jasmine or basmati rice if that’s what you have in your pantry – both will give you great results. If you’re looking to add more nutrition, brown rice is another solid option, though it will give your burgers a slightly nuttier flavor and a bit more texture. The most important thing is to make sure your rice is completely cooled before mixing it into the burger mixture, otherwise it can make everything too sticky and harder to shape into patties.

Options for Substitutions

This veggie burger recipe is pretty forgiving when it comes to swaps:

• White rice: Brown rice or quinoa work great here. Just cook them according to package directions and measure out 2 cups once they’re done.
• Walnuts: Pecans, almonds, or sunflower seeds are solid alternatives. You can also use a mix of whatever nuts you have on hand.
• Garbanzo beans: Black beans or white beans can step in for the garbanzos. Just drain and rinse them well before using.
• Whole wheat flour: All-purpose flour, oat flour, or almond flour all work. If using almond flour, you might need a bit more to get the right consistency.
• Egg white: For a vegan option, try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or 2 tablespoons of aquafaba (the liquid from canned chickpeas).
• Hamburger buns: Serve these patties on lettuce wraps, in pita pockets, or over a salad if you want to skip the bun altogether.

Watch Out for These Mistakes While Grilling

The biggest mistake with veggie burgers is making the patties too wet or loose, which causes them to fall apart on the grill – make sure your rice is completely cooled and dry before mixing, and if the mixture feels sticky, add a bit more flour until it holds together firmly.

Another common error is flipping the burgers too early or too often, so resist the urge to touch them for the first 10 minutes and only flip once, using a wide spatula to support the entire patty.

To prevent sticking, oil your grill grates well and brush each patty generously with olive oil before placing them on the grill, and consider using a grill mat if you’re worried about them breaking.

Finally, don’t skip chilling the formed patties in the fridge for 20-30 minutes before grilling, as this helps them firm up and makes handling much easier.

What to Serve With Grilled Vegetable Burgers?

These veggie burgers are hearty enough to stand on their own, but I love serving them with classic burger sides like crispy oven-baked sweet potato fries or regular fries. A simple coleslaw adds a nice crunch and helps balance out the richness of the burger, especially if you’re using guacamole or a creamy sauce on top. For a lighter option, try a cucumber and tomato salad with a squeeze of lemon, or go with corn on the cob during summer months. If you want to keep things easy, a handful of kettle-cooked chips and some pickle spears on the side work perfectly too.

Storage Instructions

Store: These veggie burgers keep really well in the fridge for up to 5 days. Just stack them with parchment paper between each patty in an airtight container. You can also store the uncooked patties the same way if you want to grill them fresh later in the week.

Freeze: I always make a double batch and freeze half for easy weeknight dinners. Layer the cooked (or uncooked) patties between parchment paper and freeze in a freezer-safe container for up to 3 months. They thaw quickly and taste just as good as fresh.

Reheat: Warm up leftover burgers in a skillet over medium heat for a few minutes on each side until heated through. You can also use the grill or even the oven at 350°F for about 10 minutes. If frozen, let them thaw in the fridge overnight or cook straight from frozen, just add a few extra minutes.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 65-75 g
• Fat: 95-110 g
• Carbohydrates: 350-370 g

Ingredients

For the burger patties:

• 2 cups cooked Mahatma white rice (slightly overcooked for extra stickiness)
• 2 large garlic cloves, minced
• 1 medium onion, finely minced
• 3 tablespoons olive oil, divided
• 1 cup toasted walnuts, crushed into coarse meal
• 15 oz garbanzo beans, drained and rinsed
• 3/4 cup King Arthur all-purpose flour
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons cracked black pepper
• 1 large egg white

For serving:

• 1/2 cup Sweet Baby Ray’s BBQ sauce
• 1 cup fresh guacamole
• 1 large tomato, sliced
• 6 leaves of crisp green leaf lettuce
• 6 high-quality brioche or sesame buns

Step 1: Prepare the Mise en Place

• 2 large garlic cloves, minced
• 1 medium onion, finely minced
• 1 cup toasted walnuts, crushed into coarse meal
• 15 oz garbanzo beans, drained and rinsed
• 3/4 cup King Arthur all-purpose flour
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons cracked black pepper

Mince the garlic cloves and onion finely, keeping them separate.

Crush the toasted walnuts into a coarse meal using a food processor or by hand—you want texture, not powder.

Drain and rinse the garbanzo beans, then place them in a large mixing bowl and mash about 90% of them with a fork, leaving some beans whole for texture.

In a separate small bowl, whisk together the flour, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to combine all dry ingredients evenly.

Step 2: Build Flavor with Sautéed Aromatics

• 1 1/2 tablespoons olive oil
• minced onion from Step 1
• minced garlic from Step 1

Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat.

Add the minced onion and sauté for about 3 minutes until softened and starting to become translucent.

Add the minced garlic and cook for another 2 minutes until fragrant.

I like to cook the aromatics this way rather than using them raw because it develops deeper, more rounded flavors in the burger patties.

Remove from heat and let cool slightly before adding to the bean mixture.

Step 3: Combine and Form the Burger Mixture

• 2 cups cooked Mahatma white rice
• sautéed onion and garlic mixture from Step 2
• 1 cup toasted walnuts, crushed into coarse meal
• dry ingredient mixture from Step 1
• mashed garbanzo beans from Step 1
• 1 tablespoon soy sauce
• 1 large egg white
• 1 1/2 tablespoons olive oil

Add the cooked rice, sautéed onion and garlic mixture, walnuts, and dry ingredient mixture from Steps 1 and 2 to the bowl with the mashed beans.

Add the soy sauce and egg white, then mix thoroughly with your hands or a wooden spoon, breaking up any rice clumps as you go.

The mixture should hold together when pressed but still have some texture.

Once combined, divide the mixture into 6 equal portions and shape each into a patty about 1 inch thick, being gentle to avoid overworking them.

Brush both sides lightly with the remaining 1 1/2 tablespoons of olive oil.

Step 4: Preheat Grill and Cook First Side

• burger patties from Step 3

Preheat your grill to medium heat (around 375–400°F if using a thermometer).

Once hot, place the burger patties on the grill and cook for 10–12 minutes without moving them.

This initial phase is crucial for developing a nice crust and allowing the interior to hold together.

The slight char will add depth to the flavor, so resist the urge to flip early.

Step 5: Finish Grilling and Add BBQ Sauce

• burger patties from Step 4
• 1/2 cup Sweet Baby Ray’s BBQ sauce

Carefully flip each burger patty and immediately spread about 1 tablespoon of BBQ sauce on the cooked side.

Grill for another 10–12 minutes until the second side is nicely browned and the burgers feel firm when gently pressed.

I find that applying the sauce right after flipping gives it time to caramelize slightly without burning.

The burgers are done when they hold together well and have a pleasant grilled exterior.

Step 6: Assemble and Serve

• cooked burger patties from Step 5
• 6 high-quality brioche or sesame buns
• 1 cup fresh guacamole
• 1 large tomato, sliced
• 6 leaves of crisp green leaf lettuce

Lightly toast the brioche or sesame buns if desired for better texture.

Place a cooked burger patty on the bottom half of each bun, then top with a dollop of fresh guacamole, a slice of tomato, and a leaf of crisp green leaf lettuce.

Cap with the top bun and serve immediately while the burgers are still warm.

Smoky Grilled Vegetable Burgers

Delicious Smoky Grilled Vegetable Burgers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 57 minutes mins

Servings 6 servings

Calories 2600 kcal

Ingredients

  

For the burger patties

• 2 cups cooked Mahatma white rice (slightly overcooked for extra stickiness)
• 2 large garlic cloves, minced
• 1 medium onion, finely minced
• 3 tablespoons olive oil, divided
• 1 cup toasted walnuts, crushed into coarse meal
• 15 oz garbanzo beans, drained and rinsed
• 3/4 cup King Arthur all-purpose flour
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon soy sauce
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons cracked black pepper
• 1 large egg white

For serving

• 1/2 cup Sweet Baby Ray's BBQ sauce
• 1 cup fresh guacamole
• 1 large tomato, sliced
• 6 leaves of crisp green leaf lettuce
• 6 high-quality brioche or sesame buns

Instructions

 

• Mince the garlic cloves and onion finely, keeping them separate. Crush the toasted walnuts into a coarse meal using a food processor or by hand—you want texture, not powder. Drain and rinse the garbanzo beans, then place them in a large mixing bowl and mash about 90% of them with a fork, leaving some beans whole for texture. In a separate small bowl, whisk together the flour, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper to combine all dry ingredients evenly.
• Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Add the minced onion and sauté for about 3 minutes until softened and starting to become translucent. Add the minced garlic and cook for another 2 minutes until fragrant. I like to cook the aromatics this way rather than using them raw because it develops deeper, more rounded flavors in the burger patties. Remove from heat and let cool slightly before adding to the bean mixture.
• Add the cooked rice, sautéed onion and garlic mixture, walnuts, and dry ingredient mixture from Steps 1 and 2 to the bowl with the mashed beans. Add the soy sauce and egg white, then mix thoroughly with your hands or a wooden spoon, breaking up any rice clumps as you go. The mixture should hold together when pressed but still have some texture. Once combined, divide the mixture into 6 equal portions and shape each into a patty about 1 inch thick, being gentle to avoid overworking them. Brush both sides lightly with the remaining 1 1/2 tablespoons of olive oil.
• Preheat your grill to medium heat (around 375–400°F if using a thermometer). Once hot, place the burger patties on the grill and cook for 10–12 minutes without moving them. This initial phase is crucial for developing a nice crust and allowing the interior to hold together. The slight char will add depth to the flavor, so resist the urge to flip early.
• Carefully flip each burger patty and immediately spread about 1 tablespoon of BBQ sauce on the cooked side. Grill for another 10–12 minutes until the second side is nicely browned and the burgers feel firm when gently pressed. I find that applying the sauce right after flipping gives it time to caramelize slightly without burning. The burgers are done when they hold together well and have a pleasant grilled exterior.
• Lightly toast the brioche or sesame buns if desired for better texture. Place a cooked burger patty on the bottom half of each bun, then top with a dollop of fresh guacamole, a slice of tomato, and a leaf of crisp green leaf lettuce. Cap with the top bun and serve immediately while the burgers are still warm.