Sun’s out, buns out! These easy veggie burgers are a crowd pleaser, both with vegans and meat eaters alike! Prepare these vegan burgers in advance and grill them before serving. Don't forget the chipotle mayo - it's a must.
Sauté vegetables: Heat 1 tablespoon grapeseed oil in a skillet over medium-high heat. Add onion, sauté until golden at the edges, about 5 minutes. Add mushrooms and cook until onions have browned and mushrooms have released their moisture, about 5 minutes. Transfer to a food processor.
Start mixing burgers: To the food processor, add pepitas, tomato paste, chipotle peppers and adobo sauce, cumin, and salt. Pulse until nearly smooth (there should be no full pumpkin seeds left), scraping down the sides a couple times to incorporate.
Finish mixing burgers: Add black beans and pulse until they’re mostly pureed (some bits are fine, for texture). Add cooked rice and pulse until evenly distributed. Transfer mixture to a large bowl. Use a rubber spatula to fold in breadcrumbs.
Form patties: Divide the mixture into 6 tightly packed balls (approximately ¾ cup each). Use your hands to flatten and shape each ball into burger patties (no more than 1-inch / 2.5 cm thick).
Grill patties (see note 3): Preheat a grill over medium. Brush patties generously on both sides with oil (to prevent sticking). Grill, covered, until browned on the outside and firm to the touch, about 5 minutes on each side.
Make Chipotle Mayo: Meanwhile, whisk together mayo and adobo sauce. Taste and add more adobo sauce if you'd like.
Assemble: Spoon chipotle mayo onto burger buns. Add a burger patty and and toppings of your choice (quick pickled red onions, avocado, lettuce, tomatoes).
Notes
Adobo sauce: If you like spicier burgers, use the higher end of the range; if you prefer less heat, use the lower end of the range.
Short grain brown rice: Short grain rice is stickier than longer grain varieties, so it helps with binding. To get 1½ cups cooked short grain brown rice, start with about ¾ cup uncooked rice. Measure after rice after cooking for this recipe.
Alternate cooking instructions (stove top and/or oven): You can also cook these burgers without a grill. Use a well-seasoned cast iron (or nonstick) skillet over medium-high heat. Add oiled patties, cover skillet with a lid, and cook for 4 to 5 minutes per side (8 to 10 minutes total). You can eat the patties as is, but if you want firmer patties, bake them in a 300°F (150°C) oven for 20 minutes or until firm to the touch.
Nutritional estimate includes burger patties and chipotle mayo. Excludes burger buns and optional toppings.