Looking for a killer veggie burger recipe that stands out from the rest? Say hello to Clif Family’s Barbecued Vegetable Burger with Clif Family’s Barbecued Walnuts & Smoked Almonds! This one-of-a-kind recipe takes your traditional veggie burger to a whole new level of deliciousness. What sets it apart? The secret lies in the incredible combination of barbecued walnuts and smoked almonds, adding a unique smoky flavor and satisfying crunch to every bite. Get ready to tantalize your taste buds and impress your friends and family with a veggie burger experience like no other.
BBQ Veggie Burger with Clif Family Organic Barbequed Walnuts & Almonds
Recipe by Executive Chef John McConnell
Yield: Eight 4-ounce patties
½ lb. Cremini mushrooms
1/2 yellow onion
1 medium carrot, coarsely grated (3/4 cup)
4 garlic cloves
1 (15-ounce) can kidney beans, drained
1 tsp kosher salt, more as needed
Black pepper, as needed
1/2 c. Clif Family Organic Barbequed Walnuts & Smoked Almonds
1/3 c. Panko breadcrumbs
2 oz. Mozzerella cheese, grated (about 1/2 cup)
2 large eggs
2 Tbsp. mayonnaise
4 oz. tempeh, crumbled
1/2 c. cooked brown rice
Preheat oven to 400F.
Clean, trim and cut mushrooms, onion and shallot into uniform pieces, about 3/4 inch in size, and place on a rimmed baking sheet. Grate the carrot onto the same baking sheet. Add the whole cloves of peeled garlic and the drained kidney beans. Drizzle all of the vegetables and beans with olive oil and gently toss to coat, season with salt and pepper, and spread evenly on sheet pan. Roast the veggies, tossing occasionally, until beans have split, and mushrooms, onion, shallot, and garlic are golden, about 15-20 minutes. Remove from oven and allow everything to cool.
Place nut mix in a food processor and pulse until coarsely ground. Remove roasted garlic cloves from sheet pan and smash each clove with the side of a knife. Add the cooled beans and vegetable mixture, Panko breadcrumbs, Mozzarella cheese, eggs, mayonnaise, smashed garlic and a teaspoon of salt. Pulse until ingredients are just combined. Pulse in the tempeh and rice but do not over-process. You want small chunks, not a smooth mixture.
To help form the patties, place about a 10-inch square of plastic wrap over a metal 1/2 cup measuring cup and pack in the burger mixture, pressing down to pack firmly half-way up the sides, then lift out by the plastic wrap’s edge, and set on a parchment lined baking sheet and chill for 2 hours (the patties cook better when cold). If grilling, brush the grill surface with oil to ease cooking. Otherwise, heat a cast iron skillet with a light coating of olive oil. Add your burgers to the hot grill and the close lid. Cook for 4-5 minutes on each side until well browned. Reduce heat if cooking/browning too quickly.
Remove burgers from heat and serve burgers as is or with desired toppings.
Suggested Wine Pairings: