Grilled Barbecue Plant-Based Burgers
By America's Test KitchenPublished on January 31, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Coleslaw
3 cups shredded green cabbage 2 tablespoons sugar, plus extra for seasoning1 teaspoon table salt 1 carrot, peeled and shredded2 tablespoons cider vinegar, plus extra for seasoning1 tablespoon vegetable oil ⅛ teaspoon celery seeds ⅛ teaspoon pepperBurgers
12 ounces plant-based ground meat 1 tablespoon smoked paprika 1 teaspoon packed brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder ⅛ teaspoon cayenne pepper ⅛ teaspoon table salt 4 hamburger buns, toasted if desired¼ cup barbecue sauce, plus extra for servingInstructions
- Toss cabbage with sugar and salt in large bowl. Cover and microwave, stirring occasionally, until cabbage is partially wilted and has reduced in volume by about one-third, about 2 minutes. Transfer cabbage to salad spinner and spin until excess liquid has been removed. Return cabbage to now-empty bowl; add carrot, vinegar, oil, celery seeds, and pepper; and toss to combine. Season with salt and sugar to taste. Refrigerate until well chilled, at least 30 minutes or up to 4 hours.
- Break ground meat into small pieces in large bowl. Add smoked paprika, brown sugar, garlic powder, onion powder, and cayenne and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½-inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Sprinkle patties with salt. Place patties on grill and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Toss coleslaw to recombine. Serve burgers on buns, topped with coleslaw and 1 tablespoon barbecue sauce, passing extra barbecue sauce separately.
for the coleslaw
for the burgers
Time
1 hourYield
Serves 4Ingredients
Coleslaw
3 cups shredded green cabbage
2 tablespoons sugar, plus extra for seasoning
1 teaspoon table salt
1 carrot, peeled and shredded
2 tablespoons cider vinegar, plus extra for seasoning
1 tablespoon vegetable oil
⅛ teaspoon celery seeds
⅛ teaspoon pepper
Burgers
12 ounces plant-based ground meat
1 tablespoon smoked paprika
1 teaspoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
⅛ teaspoon table salt
4 hamburger buns, toasted if desired
¼ cup barbecue sauce, plus extra for serving
Ingredients
Coleslaw
3 cups shredded green cabbage
2 tablespoons sugar, plus extra for seasoning
1 teaspoon table salt
1 carrot, peeled and shredded
2 tablespoons cider vinegar, plus extra for seasoning
1 tablespoon vegetable oil
⅛ teaspoon celery seeds
⅛ teaspoon pepper
Burgers
12 ounces plant-based ground meat
1 tablespoon smoked paprika
1 teaspoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
⅛ teaspoon table salt
4 hamburger buns, toasted if desired
¼ cup barbecue sauce, plus extra for serving
Ingredients
Coleslaw
3 cups shredded green cabbage
2 tablespoons sugar, plus extra for seasoning
1 teaspoon table salt
1 carrot, peeled and shredded
2 tablespoons cider vinegar, plus extra for seasoning
1 tablespoon vegetable oil
⅛ teaspoon celery seeds
⅛ teaspoon pepper
Burgers
12 ounces plant-based ground meat
1 tablespoon smoked paprika
1 teaspoon packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
⅛ teaspoon cayenne pepper
⅛ teaspoon table salt
4 hamburger buns, toasted if desired
¼ cup barbecue sauce, plus extra for serving
Why This Recipe Works
A flaming-hot grill gives these babies terrific char marks, but because plant-based meat cooks in mere minutes, there's no time to infuse them with smokiness using a wood chip packet as we would if we were cooking with beef. Instead, the smoky flavor comes from a tablespoon of smoked paprika added to the meat. The barbecue flavors are also mixed right in: Brown sugar offers nuanced sweetness and caramelizes when exposed to heat to help the patties achieve impressive grill marks, garlic and onion powders add savory depth, and cayenne gives the burgers a kick. Topping the burgers with a slug of barbecue sauce reinforces the BBQ vibes. A quick and crunchy make-ahead coleslaw adds textural contrast to these sweet-and-savory burgers.
Instructions
- Toss cabbage with sugar and salt in large bowl. Cover and microwave, stirring occasionally, until cabbage is partially wilted and has reduced in volume by about one-third, about 2 minutes. Transfer cabbage to salad spinner and spin until excess liquid has been removed. Return cabbage to now-empty bowl; add carrot, vinegar, oil, celery seeds, and pepper; and toss to combine. Season with salt and sugar to taste. Refrigerate until well chilled, at least 30 minutes or up to 4 hours.
- Break ground meat into small pieces in large bowl. Add smoked paprika, brown sugar, garlic powder, onion powder, and cayenne and gently knead with your hands until well combined. Using your moistened hands, divide meat mixture into 4 equal portions, then gently shape each portion into 3½-inch-wide patty. Transfer patties to plate and refrigerate for at least 15 minutes or up to 24 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
- Clean and oil cooking grate. Sprinkle patties with salt. Place patties on grill and cook until well browned on first side, about 3 minutes. Flip patties and continue to cook until browned on second side and meat registers 130 to 135 degrees, about 2 minutes longer.
- Toss coleslaw to recombine. Serve burgers on buns, topped with coleslaw and 1 tablespoon barbecue sauce, passing extra barbecue sauce separately.
for the coleslaw
for the burgers
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