Tired of veggie burgers that crumble and fall through the grates? Your search for the perfect, grill-stable veggie burger ends here! I’ve discovered the ultimate secret ingredient that acts as the perfect binder, creating a firm, hearty patty that can stand up to the heat of any outdoor grill. These mouthwatering miracles are packed with wholesome ingredients like quinoa, white beans, and fresh veggies, delivering incredible flavor and texture in every bite. Get ready to impress at your next cookout! This recipe makes 6 delicious burgers.
Ingredients
• 4 oz / 113 g rigatoni pasta
• ½ cup / 90 g red quinoa
• 7 oz / 200 ml low-sodium vegetable broth
• 1½ tsp / 7 ml olive oil
• ¾ cup / 115 g chopped onion
• 9 cloves garlic, finely chopped
• 1 15-oz / 425 g can white beans, rinsed, drained, and thoroughly patted dry
• ½ cup / 75 g steamed broccoli, chopped
• ¼ cup plus 2 Tbs / 45 g finely shredded green cabbage
• 3 Tbs / 30 g finely chopped red bell pepper
• 2 Tbs / 30 ml tomato sauce
• 6 Kalamata olives, sliced
• 2 oil-packed sun-dried tomatoes, drained and finely chopped
• 2 Tbs / 30 ml canola oil, for brushing
Instructions
1. In a large pot of boiling salted water, cook the rigatoni for about 19 minutes, until it’s very soft and overcooked. Drain well, then measure out 1½ cups, packing it tightly into the measuring cup.
2. In a small saucepan, bring the quinoa and vegetable broth to a boil. Reduce the heat to low, cover, and simmer for 13 minutes until slightly undercooked. Drain any excess liquid and set aside.
3. Heat the olive oil in a small skillet over medium heat. Sauté the onion for 1 minute, then add the garlic and cook for 1 more minute until fragrant. Set aside to cool slightly.
4. In a food processor, combine the overcooked rigatoni and the patted-dry white beans. Process for about 1 minute until a smooth, paste-like mixture forms. Transfer this ‘glue’ to a large bowl. Add ¾ cup of the cooked quinoa, steamed broccoli, cabbage, red bell pepper, tomato sauce, olives, sun-dried tomatoes, and the cooked onion-garlic mixture. Season with salt and pepper to taste. Mash everything together until well combined.
5. Form the mixture into 6 evenly-sized patties (about ½ cup each). Lightly brush the tops of each patty with canola oil.
6. Preheat your grill to high. Brush a stainless-steel grill topper with canola oil and place it on the grill to heat up. Place the patties oiled-side down onto the hot topper. Close the lid and cook for 6-7 minutes. Brush the tops of the patties with more oil, carefully flip them, and cook for another 3-4 minutes until golden and firm. Serve on your favorite buns with all the fixings.
Nutritional Information
• Nutrition Information
• (Per burger)
• Calories: 276
• Protein: 10 g
• Total Fat: 9 g
• Saturated Fat: 1 g
• Carbohydrates: 41 g
• Cholesterol: 0 mg
• Sodium: 257 mg
• Fiber: 6 g
• Sugar: 3 g
Pro Tips
• The secret binder is rigatoni cooked until it’s very soft and paste-like when processed.
• Patting the beans completely dry is crucial to prevent the patties from being too mushy.
• Use a stainless-steel grill topper to create a stable, non-stick surface and prevent burgers from falling apart.
• For even firmer patties, chill them in the refrigerator for at least 30 minutes before grilling.
FAQ
Q: Can I make these veggie burgers gluten-free
A: Yes, you can easily adapt this recipe to be gluten-free. The secret binder is overcooked pasta, so simply substitute the rigatoni with your favorite gluten-free pasta. Cook it until it is very soft, following the recipe’s instructions, to create the necessary starchy paste that holds the patties together.
Q: How can I add more protein to these burgers
A: Each burger already contains 10 grams of plant-based protein from the quinoa and white beans. To increase this, you could add ¼ cup of hemp seeds or a scoop of unflavored plant-based protein powder to the mixture before forming the patties. Serving it on a protein-rich bun also helps.
Q: Can I make these veggie burgers ahead of time
A: Absolutely! These burgers are perfect for meal prep. You can form the patties and store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the uncooked patties on a baking sheet before transferring them to a freezer bag. You can grill them directly from frozen, just add a few extra minutes to the cooking time.
Q: What if I don’t have a grill or grill topper
A: No problem. These burgers cook beautifully in a skillet. Heat a tablespoon of oil in a large non-stick pan over medium-high heat. Cook the patties for 5-7 minutes per side until they are golden brown, firm, and heated through.
