In a food processor combine black beans, chickpeas, Bull Burger Rub, sea salt, red wine vinegar, olive oil, grilled lemon juice, & eggs. Pulse until the beans are broken up but not pureed.
Fold in pork panko or bread crumbs, broccolini, red onions, and bell pepper. Gently mix the mixture until it’s thoroughly incorporated.
Form into desired size burger patties. Grill on a lightly greased medium heat preheated Bull Griddle until both sides are caramelized. It should take about 4 minutes on each side.
Serve with your favorite toppings and enjoy.
Grilling an amazing-tasting veggie burger is a lot easier than one might think with the right combination of ingredients and a Bull Griddle. I found the secret is combining bold veggies with the right amount of moisture, texture, and flavor to create a burger that can stand up to its beefy cousin. In the latest installment of our Grilling Master Class: The Ultimate Veggie Burger 101, I’ll teach you to combine black beans, chickpeas, and broccolini into a burger that pairs amazingly with a chipotle almond butter aioli.
Once they veggie burgers are formed you can either grill right away or freeze them to grill another day. I suggest placing them on a silicone mat after forming the burgers in order to keep them from sticking.
Remember not to overcook the veggie burgers! You really just want to cook them long enough until they get a little color and are heated completely through.