Grillable Walnut Veggie Burger

Veggie burgers can be delicate, making most of them a poor choice for the grill. I made sure that these burgers would hold well on the grill, while still being full of flavor and texture.

In these patties, you’ll find toasted walnuts, beans, onions, garlic and a few other ingredients for flavor. Just simple ingredients you likely already have on hand.

How to Make Grillable Walnut Veggie Burgers:

Here are the steps to make grillable walnut veggie burgers at home.

Toast the Walnuts and Spices
Add the walnuts to a food processor and pulse until it forms large crumbs. Heat a skillet over medium heat. Add the walnuts and toast 5-6 minutes until fragrant and lightly golden. Stir in the chili powder, cumin, paprika, oregano and salt. Cook another 1-2 minutes. Transfer to a medium bowl.
Sauté the Onions and Garlic
Wipe the skillet and heat oil over medium heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Set aside.
Combine
Add the kidney beans, tomato paste and soy sauce to a food processor. Process until combined. Add the onion and garlic and pulse a few times. Transfer the mixture to the bowl with the walnuts. Stir in the flour into the mixture and mix until combined.
Cook
Form 4 patties with the mixture using your hands. Lightly brush with oil. Heat the grill over medium heat or heat oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side. Serve in a hamburger bun with toppings of choice.

Next time you’re doing a BBQ this summer, try a veggie burger. It’s always appreciated to have a vegetarian option. You can also pair it with this roasted herb potato salad for a delicious vegetarian summer spread.

More Veggie Burger Recipes:

Grillable Walnut Veggie Burger

Grillable walnut veggie burger. Perfect for outdoor gatherings and family BBQs (or just a regular night at home). These veggie burgers are packed with wholesome ingredients and will hold up on the grill, making them great for summer.

Course Main Course

Cuisine vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings 4

Ingredients

1 1/2 cup raw walnuts
1 tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 1/2 cup canned red kidney beans
3 tablespoons tomato paste
1 tablespoon low-sodium soy sauce
1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
2 tablespoons all-purpose flour

Instructions

Add the walnuts to a food processor and pulse until it forms large crumbs.
Heat a skillet over medium heat. Add the walnuts and toast 5-6 minutes until fragrant and lightly golden. Stir in the chili powder, cumin, paprika, oregano and salt. Cook another 1-2 minutes. Transfer to a medium bowl.
Wipe the skillet and heat oil over medium heat. Add the onion and garlic and sauté until fragrant, about 5 minutes. Set aside.
In the same food processor, add the kidney beans, tomato paste and soy sauce. Process until combined. Add the onion and garlic and pulse a few times. Transfer the mixture to the bowl with the walnuts.
Stir in the flour into the mixture and mix until combined.
Form 4 patties with the mixture using your hands. Lightly brush with oil.
Heat the grill over medium heat or heat oil in a skillet over medium heat.
Cook the patties for 4-5 minutes on each side.
Serve in a hamburger bun with toppings of choice.

Notes

For a gluten-free option, use all-purpose gluten-free flour and a gluten-free bun (or lettuce wrap).

This post was sponsored by Stokes Stores.

If you make these veggie burgers, be sure to leave a comment and/or give this recipe a rating! And if you try this recipe, don’t forget to tag me on Instagram!

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