Chimichurri Grillable Vegan Butter Burgers

5 from 1 vote

Chimichurri Grillable Vegan Butter Burgers

These easy and delicious gluten-free and vegan black bean burgers are flavored with chimichurri, topped with a chimichurri cheese sauce and brushed with chimichurri butter!

Prep Time45

Cook Time30

Total Time1 15

Course: Main Course

Servings:

Calories: 373kcal

Ingredients

For The Patties

2 Tablespoons Flax meal
3 Tablespoons Water
2 Cans(15oz each) Black beans, drained
1 Cup Cooked brown or white rice
1 Cup Oats processed into to flour, or already processed oat flour
1/2 Cup Haven's Kitchen Herby Chimichurri*
1 teaspoon Salt
1/2 teaspoon Black pepper

For The Cheese Sauce

2 Tablespoons Vegan butter, I used Country crock plant butter
2 Tablespoons All purpose flour*
1 Cup Non-dairy milk
6 Ounces Vegan white cheese, I used Violife Provolone
1/3 Cup Chimichurri

For The Rest of The Burger

6 Vegan burger buns
1/2 a Red onion, diced
Lettuce
Pickles
4 Tablespoons Vegan butter
1 Tablespoon Chimichurri

Instructions

First make the patties. Start by making a flax egg. In a small bowl, whisk together the flax meal and water. Let sit while you start the rest of the patty ingredients.
Once you drain the 2 cans of black beans, add them to a food processor. Then add in the rice, oat flour, chimichurri, salt, and pepper. Then add the flax egg.
Process the ingredients until the mixture comes together and most of the ingredients are broken down, but you still have some texture left.
Take the black bean mixture and scoop about 1/2 to 3/4 cup of the mixture out. Roll into a ball, and then flatten out into a patty shape. Place on parchment paper.
Repeat with all the mixture, you should get 6 to 7 patties. Let them chill for about 30 minutes, but you can make them the night before and let them chill overnight.
When ready to make the burgers, you can brush them with a little bit of oil, and grill for about 8 to 10 minutes per side.
Or, you can preheat the oven to 375 degrees(F). Then bake for about 20 minutes, flipping halfway through.
While the burgers cook make the cheese sauce.
Heat the vegan butter on medium high in a medium sized sauce pan. Once it has melted, add the flour and whisk to combine.
Then add the non-dairy milk and whisk to combine, making sure there are no lumps.
Let simmer for 1 to 2 minutes, whisking constantly until the sauce has thickened.
Add the vegan cheese and whisk to melt the cheese into the sauce. Once the cheese has completely melted, add the chimichurri and whisk to combine until the sauce is smooth. Taste and adjust seasonings, adding a bit of salt and pepper if needed. Leave on low heat until ready to use.
Then make chimichurri butter, melt the 4 tablespoons of butter in the microwave and then add the 1 tablespoon of chimichurri. Whisk to combine.
Once the burger patties are done, make your burgers. Take a burger bun, brush the inside and outside with the chimichurri butter.
Put a patty on the bun, top with the cheese sauce, red onion, lettuce and pickles.
Serve immediately!

Video

Notes

*I seriously love Haven's Kitchen Chimichurri!

You can also use homemade chimichurri sauce!

**If you want these burgers totally gluten-free, I recommend using just a slice of vegan cheese on top of the burger!

Nutrition