Here’s yet another extremely grillable veggie burger that’s going to become one of your summer favorites: my Red Bean and Roasted Red Pepper Burger mixed up with all sorts of insanely delicious things, like brown rice, roasted almonds, roasted mushrooms, and tempeh.
Here at Holy Cow! I’ve been sharing burgers with you each summer (and sometimes winter, because is there really a time when you would say no to a burger?). I’ve created quite a few that stand up beautifully on the grill, like my Bean and Oats Burger, my Quinoa and Bean Burger, and my Black Bean and Black Rice Burger. I am proud to add this incredibly flavorful burger to that hallowed group.
There’s a lot here to love. The burger is smoky with the roasted red peppers, smoked paprika and cumin. Tamari and mushrooms add umami. Tempeh, almonds and beans add meatiness and tons of protein. In fact, there is 13 grams of protein and more than 5 grams of fiber in each of these burgers.
Because veggie burgers tend to get too mushy because of the high moisture content of beans and veggies that often go into these recipes, I roasted the beans and the mushrooms beforehand to extract as much moisture as possible. This is a little extra work, yet, but it’s well worth the trouble to produce flavorful patties that hold up well on the grill.
There are many flavorings that go into this grillable veggie burger, yes, but there are no hard and fast rules here. If you don’t have smoked paprika, leave it out. No rosemary? Try sage instead, or thyme. Flavor your burger as you go along, and let your tastebuds tell you what you need. You won’t go wrong.
- 1 cup dry red kidney beans cooked and drained, or 2 1/2 cups canned beans, drained
- 1 8- oz package of original tempeh
- 1 cup chopped button or crimini mushrooms
- 1/4 cup roasted almonds
- 1/2 cup cooked brown rice
- 1 large roasted bell pepper patted dry with kitchen towels if using the jarred kind
- 1 tsp powdered roasted cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp dry rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp tamari
- 1 tsp dijon mustard
- 1 tbsp tomato ketchup
- Salt and ground black pepper to taste
- On a large baking sheet sprayed with oil or lined with parchment paper, toss the red beans with salt and pepper and spray lightly with some oil. Spread in a single layer on one side, leaving room for the mushrooms and tamari.
- Spread the mushrooms, also tossed with salt and pepper, in a single layer.
- Cut the tempeh into four pieces and place next to each other on the baking sheet.
- If your baking sheet is not large enough to hold all three, you can certainly use two and roast them together.
- In a preheated, 425-degree oven, roast the beans, mushroom and tempeh for 30 minutes. Set aside.
- In a food processor, process the almonds with the tamari until coarsely chopped. You don't want to reduce it to a paste, but you don't want very large pieces either.
- Add the onion powder, garlic powder, cumin, paprika, rosemary, mustard, and ketchup and mix.
- Add the red bell pepper, beans, mushrooms and brown rice. Pulse two or three times for five seconds each to mix.
- Crumble in the tempeh and either mix by hand or pulse briefly once or twice for two or three seconds to mix.
- Remove to a bowl and add salt if needed.
- Shape into eight, approximately two-and-a-half-inch burger patties. Refrigerate for an hour before grilling.
- Heat a skillet and spray or brush lightly with oil. Or fire up your grill and brush on some oil.
- Grill each patty for about four minutes on either side.
- Serve hot atop whole wheat buns with all the fixings. I am in love with cute, colorful cherry tomatoes of all colors to stack inside the burger. I marinate them about an hour before using in some apple cider vinegar, salt, and parsley.
More grillable veggie burgers: