grilled veggie burger


  • 1 Whole onion

  • As Needed salt and pepper

  • 3 Tablespoon

  • 2 Cup Quinoa, cooked

  • 1 Cup Cannellini Beans, Drained and Rinsed

  • 1/2 Cup panko breadcrumbs

  • 2 Large eggs

  • 1 Clove garlic, grated or diced

  • 1 Teaspoon chili powder

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon pepper

  • 3/4 Cup shredded cheddar cheese

  • 4 Whole burger buns

  • 4 Slices Swiss cheese

  • As Needed mayonnaise

  • As Needed ketchup

  • As Needed Tomatoes, sliced

  • As Needed Iceberg lettuce



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 and nice, even brown color.


Set aside until ready to build the burgers.


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


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


When ready to cook, set the temperature to 350 degrees and preheat, lid closed for 10-15 minutes.


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


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


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

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