Gluten-Free BBQ Meatballs: Vegan Burger Recipe for the Grill

Beetroot Veggie Burger

Recipe by Julie Belzile

For us, the arrival of good weather heralds burger season. Not just any burger, the VEGEG burger! Far from being a pale copy of the meat version, the veggie burger is an opportunity to carefully choose each ingredient to combine flavors and textures and obtain a unique, tasty and original patty.

A meatball that doesn't fall between the BBQ grills

My meatball, I wanted to give it a local flavor thanks to the beetroot and the apple that go so well together. I also wanted it to have enough body to go on the barbecue without falling apart and falling between the grills.
Mission accomplished. This meatball passes the grill test and has a subtle enough flavor to please everyone, even the youngest.

For 6 burger patties

• 1 cup (250 ml) cooked chickpeas
• 1 cup (250 ml) cooked short-grain brown rice (can also be white rice)
• 1/2 cup (125 ml) gluten-free breadcrumbs
• 1 medium onion, finely chopped
• 1 cup (250 ml) raw beetroot, peeled and grated
• 1 clove of garlic, chopped
• 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) smoked paprika (or regular paprika)
• 1/2 teaspoon (2.5 ml) thyme
• 2 teaspoons (10 ml) apple cider vinegar
• 1 peeled and grated apple
• Pepper from the mill, to taste

Preserved Lemon Burger Buns to serve them

Plus tomatoes, lettuce, alfalfa, sauerkraut, onions, veganaise, ketchup, pickles, or any other topping that inspires you!

Cooking steps for meatball preparation

1. In a pan with a little oil, fry Sauté the onion with the garlic, salt and thyme over medium heat
   for about 5 minutes.
2. Add the beetroot and cook for another 5 minutes, stirring occasionally.
3. Remove from heat and set aside.
4. In a food processor, pulse the chickpeas until they begin to form a slightly grainy paste.
5. Add the rice and grind for only 3 or 4 seconds, enough time to combine everything but without losing the texture of the rice.
6. Empty into a bowl and add the sautéed vegetables, grated apple, breadcrumbs and cider vinegar.
7. Mix well (with your hands it's even better) and marvel at the beautiful scarlet color!
8. Ideally, let the preparation rest for a few hours in the fridge to allow the flavors to blend, but in case of emergency or a rushed dinner, don't hesitate to immediately form 6 nice burger patties.

To cook the burgers.

On the BBQ, it is best to oil the meatballs well beforehand. You can also sprinkle with your favorite BBQ spice mix or brush with BBQ sauce.

Cook for 4 to 5 minutes on each side, while you grill the burger buns, cut in half and brushed with oil.

Cooking in a skillet is also simple, cook the meatballs in a little oil over medium-high heat until nicely browned, 4-5 minutes on each side, while the buns heat in another skillet.

Enjoy it piping hot, well-stocked and in good company!