Grilled Veggie Burger

Steps

• 1

  To make the caramelized onions, heat a medium cast iron pan over medium heat. Add olive oil and once hot, add the onions, salt and pepper. Cook stirring every few minutes until the onions have softened and developed a nice, even brown color. Set aside until ready to build the burgers.

  Ingredients

  • 1 Medium yellow onion, julienned

  • 1 1/2 Tablespoon olive oil

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon Black pepper

• 2

  In a bowl, combine the quinoa, mashed cannellini beans, breadcrumbs, eggs, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients then mix in the shredded cheese.

  Ingredients

  • 2 Cup cooked quinoa

  • 1 Cup cannellini beans, mashed

  • 1/2 Cup panko breadcrumbs

  • 2 Large eggs, lightly beaten

  • 1 Clove garlic, grated

  • 1 Teaspoon chipotle chile powder

  • 3/4 Cup shredded sharp cheddar cheese

• 3

  Mix well again and form into 4 equal burger patties. Set the patties in the fridge and chill for 30 min.

• 4

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 5

  Place the patties on the grill and cook for 7 minutes on each side.

  350 ˚F / 177 ˚C

• 6

  During the last few minutes, place the buns on the grill to toast and top each patty with a slice of Swiss cheese. Close the lid and cook for 2 minutes or until cheese is melted.

  Ingredients

  • 4  burger buns

  • 4 Slices Swiss cheese

• 7

  To build the burger, top each bun with mayonnaise and ketchup then the patty, caramelized onions, tomato and lettuce or your choice of toppings. Enjoy!

  Ingredients

  •  mayonnaise, for serving

  •  Ketchup, for serving

  •  sliced tomato, for serving

  •  lettuce, for serving