Homemade Veggie Burgers with Blue Cheese & BBQ Sauce

MacSuzie | Homemade Veggie Burgers with Blue Cheese & BBQ Sauce - This hearty veggie burger will be sure to please at your next cookout. Packed with flavor, it will satisfy even the staunchest of carnivores!

**Disclosure: This post contains product that was sent to me free of charge for my review. Regardless, I only recommend products or services I used personally, and believe will be good for my readers. All opinions are honest and my own.


Next up in my 4th of July menu is the main dish – homemade veggie burgers topped with blue cheese and BBQ sauce!

This recipe is delicious for vegetarians and meat-eaters alike! It has great flavor and will hold up to grilling. I’ve eaten them as a regular burger, and I’ve also ditched the bun and just piled it high with toppings :) 

BONUS: Uncooked patties can be made a day ahead and refrigerated, or wrapped tightly and frozen for future meals.

My recipe is inspired by this recipe from cheapfoodhere.com. I didn’t stray far, but I’ve made a few changes to suit my tastes – quinoa instead of rice, skipped the chipotle (I’ll explain later) used half black beans and half garbanzo beans. I’ll fill you in below, and you can decide what will work best for you :)

 


 Start by sauteing the onions and garlic with 2 tsp. oil over medium heat for 3-5 minutes, until the onions start to become transparent.

Add in the carrot, mushrooms and chili powder and saute for a minute more. Remove from the heat and let cool. (sorry, no photo on that step – hahaha, sometimes I forget I’m blogging and not just cooking up some dinner!)

The original recipe called for chili powder, cumin and chipotle. I omitted the cumin and chipotle because I use my own blend of chili powder and it had a good amount of cumin and plenty of spice. Feel free to spice up the burgers however you wish.

 

In a medium bowl, combine the beans, mustard and soy sauce. Using a potato masher or fork, mash slightly to break up the beans, but DON’T over mash. Chunks are ok and add great texture.

Ingredient Tip:You can use any combination of cooked beans you would like. Also, if you prefer to start with dry beans, you will need a quantity of 3 cups of cooked beans for the recipe.

 

Next, add in the onion mixture and the cooked quinoa. Add salt and pepper to taste. Be careful not to over salt, the dijon and soy sauce have plenty to start.

Ingredient Tip: Feel free to use rice, as the original recipe did, instead of quinoa. We just eat a ton of quinoa in my house and I almost always have some pre-cooked in the fridge. Generally, I make a whole bag at the beginning of the week, eating it in veggie bowls and using it in recipes throughout.

 

Form 8 patties. Cover and refrigerate at least 20 minutes, or until ready to cook/grill. At this point, you can also wrap well and freeze for later.

 

Grill on a well oiled grill over medium heat about 5-6 minutes per side. Alternatively, saute over medium high heat with a little olive oil or butter.

It was pouring rain in PacNW style at the time these were ready to cook, so I decided inside on my griddle would be best :)

 

You want a delicious golden crisp on each side. No grill marks today, but this will be just as tasty!

 

Add cheese after the first flip and grill/toast the buns for added crunch.

Ingredient Tip: Recently, I was given the opportunity to try a new sliced blue cheese – Castello Burger Blue – and it is SO GOOD! I love blue cheese in general, but sometimes those crumbles don’t melt nicely and a big chunk can easily overpower a bite of burger. These slices are just the right thickness and have the perfect salty tangy creamy taste. For a list of stores who carry Castello Burger Blue, check out this PDF.

 

Topped with some BBQ sauce and pickled onions, this burger rivals even the heartiest of steakhouse burgers!

“I can pickle that!” Gotta throw in a little Portlandia… Look it up for a good laugh! :)

 

You definitely want to pair this with some of your favorite cookout sides, like these easy and delicious Tin Foil “Camping” Potatoes and an ear of In-Husk Roasted Corn (no shucking required!). 

 

Like the fun sandwich pick? I just used some stickers and cut/punched cardstock secured to short skewers with double-sided tape. If you can’t find short skewers, score a long one with a sharp knife at the desired length and snap to break off the extra length.



Keep scrolling for the veggie burger recipe, or click one of the links below to explore my other 4th of July recipes :)

Cocktail: The Bomb Pop

Sides: Tin Foil “Camping” Potatoes & In-Husk Roasted Corn

Dessert: Mini Red, White & Blueberry Strawberry Shortcakes

And here is my post about the table decor, complete with a tutorial on how to fold a bandana napkin pocket :)

MacSuzie | 4th of July Feast - Check out my party table for the 4th of July! Quick decor and easy recipes, plus a cocktail for good measure :)

Happy 4th of July, Everyone!


 

Homemade Veggie Burgers
Serves 8
This easy veggie burger recipe will knock the socks off of vegetarians and carnivores alike. Vegan and gluten free, too!
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Prep Time
45 min
Cook Time
10 min
Prep Time
45 min
Cook Time
10 min
For the Burgers
  1. 2 tsp. olive oil
  2. 1 cup onion, chopped
  3. 4 cloves garlic, minced
  4. 1/2 cup carrots, grated
  5. 1 cup mushrooms, chopped
  6. 2 tsp. chili powder*
  7. 1 15 oz. can black beans*
  8. 1 15 oz. can garbanzo beans*
  9. 2 tbsp. dijion mustard
  10. 2 tbsp. soy sauce
  11. 2 cups quinoa, cooked*
  12. oil for grilling or sauteing
Toppings
  1. blue cheese*
  2. BBQ sauce
  3. sliced or pickled onion
Instructions
  1. Saute the onions and garlic with 2 tsp. oil over medium heat for 3-5 minutes until the onions start to become transparent.
  2. Add in the carrot, mushrooms and chili powder and saute for a minute more. Remove from the heat and let cool.
  3. In a medium bowl, combine the beans, mustard and soy sauce. Using a potato masher or fork, mash slightly to break up the beans, but DON'T over mash. Chunks are ok and add great texture.
  4. Next, add in the onion mixture and the cooked quinoa. Add salt and pepper to taste. Be careful not to over salt, the dijion and soy sauce have plenty to start.
  5. Form 8 patties. Cover and refrigerate at least 20 minutes, or until ready to cook/grill.
  6. Grill on a well oiled grill over medium heat about 5-6 minutes per side. Alternatively, saute over medium high heat with a little olive oil or butter. Add cheese after the first flip.
  7. Serve with preferred toppings - my recent favorite combo is blue cheese, BBQ and onions, but I also love a good slice of cheddar plus tomato and avocado.
Ingredient Notes
  1. * The original recipe called for chili powder, cumin and chipotle. I omitted the cumin and chipotle because I use my own blend of chili powder and it had a good amount of cumin and plenty of spice. Feel free to spice up the burgers however you wish.
  2. * You can use any combination of cooked beans you would like. Also, if you prefer to start with dry beans, you will need a quantity of 3 cups of cooked beans for the recipe.
  3. * Feel free to use rice, as the original recipe, instead of quinoa. We just eat a ton of quinoa in my house and I almost always have some pre-cooked in the fridge. Generally, I make a whole bag at the beginning of the week, eating it in veggie bowls and using it in recipes throughout.
  4. * I LOVE blue cheese and Castello makes a SLICED blue cheese that melts amazingly on burgers. I highly recommend you give it a try :) See the blog post for a PDF list of stores in the US that currently carry the slices.
Make Ahead Tip
  1. Uncooked patties can be refrigerated a day ahead, or wrapped tightly and frozen until ready to use.
Adapted from cheapfoodhere.com
Adapted from cheapfoodhere.com
MacSuzie http://macsuzie.com/

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  1. […] out (or in, if your 4th gets rained out, as mine always seems to!) with this flavor packed Homemade Veggie Burger with Blue Cheese & BBQ Sauce that will impress even the staunchest of […]

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