Ultimate Grilled Veggie Burgers

Ingredients

Main Ingredients

• 1½ cups cooked black beans, rinsed and drained
• 1 cup canned chickpeas, rinsed and drained
• 1 medium sweet potato (about 1 cup), grated
• ½ cup rolled oats (gluten‑free if needed)

Veggie Mix

• ½ cup finely diced red bell pepper
• ¼ cup grated carrot
• ¼ cup chopped fresh cilantro

Sauce & Binder

• 2 tablespoons plain Greek yogurt (or vegan alternative)
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard

Seasonings

• 1 ½ teaspoons smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• Salt and freshly cracked black pepper, to taste

Toppings & Buns

• 4 whole‑grain burger buns (or lettuce wraps for low‑carb)
• 1 avocado, sliced
• Red onion rings, optional

Instructions

Forming the Patties

1. Divide and Shape. Using a ¼‑cup measuring cup, scoop the mixture and gently press it into a compact patty about ¾‑inch thick. Repeat until you have four even patties. A wet hand prevents sticking and helps keep the edges smooth.
2. Chill (Optional). For extra firmness, place the patties on a parchment‑lined tray and refrigerate for 10‑15 minutes. This step is especially helpful on a hot grill, as it reduces the chance of the burgers falling apart.

Grilling the Burgers

1. Preheat the Grill. Heat a gas or charcoal grill to medium‑high (about 400°F/200°C). Lightly oil the grill grates with a paper towel dipped in olive oil to prevent sticking.
2. Cook the Patties. Place the burgers on the grill and close the lid. Grill for 4‑5 minutes per side, or until a deep golden‑brown crust forms and the interior reaches 165°F (74°C). Flip only once to maintain structure.
3. Add Smoke. During the last minute, brush each patty with a thin layer of chipotle mayo (see topping section) and close the lid. The residual heat will caramelize the mayo, adding a subtle smoky glaze.