Grilled Veggie Burgers
Prep Time
35 minutes, plus 1 hour chill time
Number of Servings
4 large burgers
Ingredients
  • 2 Tbsp extra-virgin olive oil, divided
  • 1 shallot or small onion, minced
  • 1 clove garlic, grated on a Microplane grater or very finely minced
  • 2 Tbsp chopped walnuts
  • 2 tsp smoked sweet paprika
  • 4 pitted prunes, roughly chopped
  • 1 medium beet, boiled in water to cover until tender, peeled, and shredded on the large holes of a box grater
  • 2 Tbsp red wine vinegar
  • 2 cups cooked brown rice (follow instructions on the package)
  • 1 (15-oz) can black beans, drained and briefly rinsed
  • 3 Tbsp oat bran or instant oatmeal
  • 1 large egg (optional)
  • Kosher salt
  • 4 brioche buns, toasted
Directions
  1. Heat [q:1 1/2] tablespoons of the oil in a small skillet over medium heat. Cook shallot and garlic until translucent, about 5 minutes. Add walnuts and paprika, toss to combine, and cook 1 more minute. Add prunes, shredded beet, and vinegar. Stir to combine and remove from heat.
  2. In a large bowl, combine beet mixture with rice, beans, oat bran, and egg, if using; season generously with salt. Stir with some force to mash most of beans and rice into a tacky paste that still has some chunks. Taste for seasoning and adjust if necessary.
  3. Chill mixture for at least an hour.
  4. Form chilled mixture into four patties, each about 1-inch thick. Brush patties with remaining [q:1/2] tablespoon olive oil, and then sear them directly over the coals of a medium fire flavored with a few wood chips. When patties begin to crisp and brown, carefully flip them over and cook for another few minutes.
  5. Rotate grill grate so patties are away from the fire, and cover the grill to heat them all the way through, about 5 minutes. Meanwhile, toast buns over the fire.
  6. Serve veggie patties on toasted brioche buns.
Nutrition Info
 395 Calories, 15g Protein, 62 g Carbohydrates, 13 g Fiber, 11g Total fat, 70 mg Sodium. [nutrition:2] Manganese, Folate, and Magnesium.