Easiest-Ever Grilled Veggie Burgers

Ingredients

• 2 Tbsp. extra-virgin olive oil, plus more for greasing
• 1 14-oz. block extra-firm tofu, drained
• 2 14.5-oz. cans black beans, rinsed, drained well
• ¼ cup almond butter
• ¼ cup mayonnaise (vegan, if you are vegan)
• 2 garlic cloves, finely grated
• 4 tsp. chili powder (make sure it’s salt-free)
• 4 tsp. Diamond Crystal or 2 tsp. Morton kosher salt
• 2 cups cooked quinoa (we prefer red or black), cooled
• ¼ cup flaxseed meal
• 2 Tbsp. cornstarch
• Toasted buns, pickled onions, tomato, lettuce, pickles, and chipotle yogurt (for serving)

Instructions

• Prepare a grill for medium-high, direct heat. Clean and oil grate. Shred tofu using the large holes of a box grater. Firmly squeeze tofu in between paper towels to drain as much excess liquid as possible.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium. Cook tofu and beans, tossing occasionally, until beans look slightly dried out and their skins are darkened, 10–12 minutes.
• Meanwhile, whisk almond butter and mayonnaise in a medium bowl until smooth. Whisk in garlic, chili powder, and salt. Add tofu-bean mixture and cooked quinoa and stir well to combine.
• Stir flaxseed and ¼ cup cold water in a small bowl. Let sit until a thick paste forms, about 1 minute. Add to tofu-bean mixture along with cornstarch and stir well to combine.
• Using oiled hands, form mixture into 8–10 patties about ½” thick (about a scant ¾ cup each). Grill until lightly charred around the edges, about 2 minutes. Turn carefully using a metal spatula to cleanly lift off grate and grill until lightly charred on second side and warmed through, about 2 minutes more.
• Place burgers on bottoms of buns. Pile high with pickled onions, tomato, lettuce, pickles, and chipotle yogurt. Close with top bun and serve.

Recipe by: Chris Morocco