I have tried many bean burgers which turned out great, but only if i baked them. Grilling them always left me with a mess, even on an oiled non-stick foreman type grill.
Summer is here and i really just wanted to create something easy and that cooks fairly quickly without having to turn my oven on.......enjoy !
Grilled Veggie Burgers
3 tbsp. olive oil
1 lb. mushrooms, sliced (approx. 4 cups)
2 garlic cloves, chopped
1/2 onion, chopped
2 tbsp. Bragg all purpose seasoning (or soy sauce)
1/2 cup chopped parsley
1/2 cup wheat free bread crumbs
1/2 cup pecans
In a pan over medium heat, add olive oil, mushrooms, garlic and onion. Sauté for 5-6 minutes until mushrooms are tender.
Remove from heat and add Bragg seasoning or soy sauce and parsley.
Transfer mushroom mixture, including any juices into a food processor. Add bread crumbs and pecans. Process until well combined and holds its shape when formed into a ball.
Form mixture into 4 patties. Place in refrigerator for about 1/2 hour before cooking.
Preheat and lightly oil indoor grill. Place patties on the hot grill and cook 3-5 minutes.
Can also be baked in a preheated 375F oven. Place patties on a parchment lined baking sheet. Bake 10 minutes.
Serve with your favorite toppings such as sliced cucumber, tomatoes or other grilled vegetables.
Makes 4 patties
I actually tried baking them and grilled them. Both came out great and i did not find it necessary to flip the burgers.
If burgers are to wet, just add some additional bread crumbs ( i make my own from dried spelt bread or use rice crackers, but you can always buy wheat free crumbs in a health food store)
I took the picture with spelt buns i had made that day and is also available in my cookbook :)