Ultimate Grilled Veggie Burger

In a food processor, pulse the onion, bell pepper and garlic until minced, be careful not to overprocess, we want to keep some texture.

Drain the black beans, but save about a tablespoon or so of the liquid, this will add moisture to your patties.

In a large bowl, mash the black beans with a fork until thick and pasty. This is where we're building the base of our veggie burgers, so make sure to mash thoroughly.

In the processed vegetables, add cumin, chili powder, salt, pepper, and Sriracha. Mix or process a bit more until these ingredients are well incorporated, adding unique flavors to the mixture.

Transfer this mixture to the bowl with the mashed beans. Add the egg and breadcrumbs, this will act as an excellent binder to keep the patties together.

Divide the mixture into four patties. If you find the mixture is too sticky, add a bit more breadcrumbs. Shape the patties and place them on a plate, cover with plastic wrap and refrigerate for an hour before cooking. This step is important as it helps the patties maintain their shape while grilling.

Preheat your grill and lightly oil the grill grates. Place the patties on the grill and let them cook for about 4-5 minutes per side or until heated through and grill marks are visible. Take your time with this and don’t push down on the burgers, we want a juicy, not squeezed, burger.

Toast the buns on the grill if you'd like, then assemble your burgers with your favorite toppings. And there you have it, a great grilled veggie burger.