15 Tasty Vegetarian BBQ Recipes for a Healthy Summer

Lots of fun activities are associated with summer. These include swimming, sunbathing, and grilling. It’s also a great season to boost your health with a few new habits, like switching up your diet. Why not take the leap to include more fruits and vegetables in your meals this year? Summer can bring changes in your schedule that make it a little easier to start planning your meals. 

If you’re going to be grilling or throwing barbecues, that’s a great time to try out new recipes, too. Better yet, you’ll have a great range of fresh fruits and vegetables to choose from at this time of the year. According to the U.S. Department of Agriculture (USDA), you may have apples, apricots, carrots, avocados, cucumbers, corn, tomatoes, zucchinis, and more to choose from, depending on where you live. 

15 Great Recipes to Get You Started

1. Beet Burgers

Servings: 4

Ingredients

• 2 cups grated raw peeled beets, (about 2 medium beets)
• ¾ cup large flake rolled oats
• ½ cup cooked lentils
• ½ cup all-purpose flour
• ½ yellow onion, , finely chopped
• 2 cloves garlic, finely minced
• 1 tablespoon natural peanut butter
• 2 teaspoons dried thyme leaves
• ½ teaspoon salt
• ¼ teaspoon black pepper

Method:

1. If you have a grater attachment for your food processor, you can use it to grate the beets directly into the processor. If not, grate beets with the grater you have, then add the beets, along with all of the remaining ingredients, to the food processor. Pulse, stopping to scrape the sides, until the mixture comes together.
2. Form into 4 patties. The patty mixture will be very sticky, so wet your hands in between forming each patty to help stop the sticking.
3. To fry the patties:
4. Heat enough oil to cover the bottom of a large skillet over medium heat. When hot, add the patties. Cooking them low and slow is the key to good texture. Cook about 3 to 5 minutes per side, until they are nicely browned on both sides and hold together well. Serve hot on a bun with your favorite burger toppings.
5. To bake the patties:
6. Preheat your oven to 350F (180C). Lightly grease a baking sheet or line it with parchment paper.
7. Lay the patties out in a single layer with room around them for air to circulate. Bake 30 to 35 minutes, flipping halfway through until firm and lightly browned on both sides. Serve hot on a bun with your favorite burger toppings.
8. To air fry the patties:
9. Preheat your air fryer to 325F (170C). Lightly grease the air fryer basket.
10. Lay the patties out in a single layer with room around them for air to circulate. You may need to work in batches. Bake 15 – 25 minutes, flipping halfway through until firm and lightly browned on both sides. Serve hot on a bun with your favorite burger toppings.

RELATED: 7 BBQ Foods that Help You Lose Weight

2. Vegan Seitan Sausages

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• ¾ cup vegetable broth
• ¼ cup tomato paste
• ¼ cup white miso paste
• ¼ cup sun-dried tomatoes (the kind in oil), finely chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon dried basil
• 2 teaspoons brown sugar
• 2 teaspoons fennel seeds
• 1 teaspoon dried rosemary
• ¾ teaspoon salt
• ½ teaspoon crushed red pepper flakes (optional for spice)
• ¼ teaspoon liquid smoke
• 2 cups vital wheat gluten

Method:

1. Heat the olive oil in a medium frying pan or skillet over medium heat, and when hot, add the onions and garlic. Sauté until the onions turn translucent and begin to brown, about 5 minutes. Remove from heat and set aside.
2. In a large bowl, whisk together the vegetable broth, tomato paste, and white miso paste until smooth. Now add the sun-dried tomatoes, nutritional yeast, dried basil, brown sugar, fennel seeds, dried rosemary, salt, crushed red pepper flakes, liquid smoke, and all of the sautéd onions and garlic, along with any oil leftover in the pan, and stir to combine.
3. Lastly, add the vital wheat gluten and combine to make a dough. Knead the dough to make sure it’s all combined, but once combined, stop kneading. The more you knead, the tougher the sausages will get, so only do as much as is needed to incorporate the vital wheat gluten.
4. Cut the dough into 6 equal-sized pieces. Take one of the pieces of dough and place it on a sheet of aluminum foil. Shape the dough into a rough sausage shape, but don’t worry about making it look pretty or neat. Some pieces of onion and sun-dried tomato may fall out, but just tuck them near the dough, and it will all incorporate and shape up nicely as it cooks. Roll the sausage up in a piece of aluminum foil, then twist the ends closed. Repeat with the remaining pieces of dough to make 6 sausages.
5. Add several inches of water to a large pot with a steamer basket and bring to a boil. Once boiling, add the sausages to the steamer basket and steam for 40 minutes or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that’s perfectly fine—you can’t really oversteam seitan.
6. The sausages will have puffed up in the foil and become tight. After steaming, remove the sausages from the steamer and allow them to cool completely in the fridge; overnight is best.
7. Once cooled, remove the foil and they are ready to enjoy as is, or you can fry, grill, slice, or enjoy them any way you like.

3. Pulled Jackfruit Sandwiches

Servings: 4

Ingredients

• 2 20oz cans young green jackfruit, in brine or water (not in syrup)
• 1 tablespoon olive oil
• ½ yellow onion, sliced
• 3 cloves garlic, minced
• ¼ cup vegetable broth or water
• ¾ cup BBQ sauce

Method:

1. Preheat your oven to 400F (200C). Lightly grease a baking pan.
2. Drain and rinse the jackfruit. Cut the jackfruit into smaller pieces by cutting it from the core to the edge for the most pulled texture.
3. Add the olive oil to a large frying pan or skillet over medium-high heat, and when hot, add the onions and garlic. Sauté until the onions are tender and beginning to brown, about 5 minutes. Add in the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 to 10 minutes, until the jackfruit is soft enough that it can be mashed. Mash the jackfruit with potato masher until it breaks apart and looks pulled or shredded.
4. To finish, spread the jackfruit in an even layer across the baking pan and then pop it in the oven for 15 minutes. Remove from oven and pour over ½ cup BBQ sauce and stir to combine. Toss it back in the oven for about 10 minutes, until it looks delicious and golden, and even a few strands get a bit burnt. Remove from the oven and, if desired, stir in the remaining ¼ cup of BBQ sauce to make it even saucier.

4. Quick BBQ Tofu

Servings: 4

Ingredients

• 1 (12.3oz) block extra-firm tofu, drained and pressed 
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ cup vegan BBQ sauce

Method:

1. Prepare the tofu by draining it and then pressing it for 15 to 30 minutes. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and become more flavourful. 
2. Prepare your grill or grill pan by making sure it is clean and warmed to medium-high heat.
3. Slice the tofu block into 4 steaks at least ½ inch thick or thicker. Drizzle the tofu with the olive oil and rub it over the tofu. Season with salt, garlic powder, and black pepper and rub into the oil.
4. Place the tofu on the hot grill. Cook for 3 to 5 minutes or until they easily release from the grates and nice grill marks are formed. Flip the tofu and repeat on the other side.
5. Brush the tofu generously with BBQ sauce, flip, and cook for 2 minutes on each side. Brush with more BBQ sauce before serving. Serve hot.

5. Grilled Vegetable Gyros

Servings: 6

Ingredients

For the marinade:

• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons water
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the grilled veggies:

• 2 zucchinis, sliced thickly lengthwise
• 1 red onion, cut into thick wedges
• 2 portobello mushrooms, sliced thickly
• 2 bell peppers (red, orange, or yellow), sliced thickly

To serve:

• 6 flatbread or pita
• 1 bowl vegan tzaziki
• 1 large tomato, sliced
• ¼ cup sliced black olives

Method:

1. To prepare the marinade: mix everything together in a small bowl. Put the sliced veggies in a large dish and pour the marinade over top. Toss the vegetables to coat. You can let them rest for ½ an hour or start grilling right away.
2. To grill the veggies: Heat your grill or grill pan over medium heat. Add the veggies and grill for a couple of minutes per size until grill marks are formed and the veggies are tender all the way through. As you grill, brush on the leftover marinade. Depending on the side of your grill, you may need to do this in batches. You can heat your oven to 250F (130C) with a large baking tray inside to keep the grilled veggies hot while you cook the remaining veg. Lastly, toss the flatbreads on the grill and warm the bread just before assembling the sandwiches.
3. To assemble the gyros: take a warmed flatbread and top it with the grilled veggies, a big dollop of Easy Vegan Tzatziki, a couple of slices of tomato, and a sprinkle of black olives. Repeat to make 6 sandwiches.

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6. Vegan Steak

Servings: 4

Ingredients

For the vegan seitan steaks:

• 1 ½ cups vital wheat gluten
• 1 cup cooked lentils
• 6 tablespoons water
• 2 tablespoons nutritional yeast
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• ½ teaspoon liquid smoke
• ¼ teaspoon black pepper

For the vegan seitan steak marinade:

• ¼ cup water
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or agave

Method:

1. To make the vegan seitan steaks:
2. Add all of the vegan seitan steak ingredients to a food processor and pulse to combine, stopping to scrape down the sides as needed until everything is well mixed. Alternatively, if you do not have a food processor, you can first mash the cooked lentils with a fork or potato masher, then add everything together in a large bowl and mix well.
3. Turn the mixture out onto a clean work surface and begin to knead it together. It may be a bit crumbly at first, but keep kneading it for a few minutes until it comes together into a tight ball. Do not over-knead the dough; the more you knead it, the tougher the steaks will be, so knead it just until it comes together. Cut the ball into 4 sections, then use a rolling pin to roll out each section into ½” thick steaks. The dough will be very tough and stretchy, but just keep working at it until you get your desired steak shapes. 
4. Fill a large pot with several inches of water and place a steamer basket inside. Bring the water to a boil, then add the steaks to the steamer basket, overlapping them if needed, and cover with a lid. Steam for 25 minutes, flipping the steaks halfway through, or until their internal temperature reaches at least 160°F (71°C) when tested with an instant-read thermometer. If the temperature goes higher, that’s perfectly fine—you can’t really oversteam seitan. The steaks will double in size as they cook.
5. In a large ziplock bag or air-tight container, mix together all of the marinade ingredients. The oil won’t really combine, but that’s fine. Remove the steaks from the steamer and coat them in the marinade. Let marinate for a minimum of 30 minutes before cooking, or for as long as several days when kept in the fridge.
6. To serve the vegan seitan steaks:
7. When you are ready to enjoy the vegan steaks, heat a frying pan, grill pan, or barbecue. When hot, fry or grill the steaks a couple of minutes on each side until grill marks form. Brush the steaks with leftover marinade while cooking to keep them juicy, and also right before serving.

7. Corn Ribs

Servings: 4

Ingredients

For the Corn Ribs:

• 2 cobs corn, peeled and cut into “ribs” (see step 1)
• 1 tablespoon oil, (such as olive or vegetable oil)
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 handful cilantro, roughly chopped (optional for garnish)

For the Chipotle Crema (optional):

• ½ cup plain vegan yogurt, or vegan mayonnaise
• ½ – 1 chipotle pepper in adobo sauce, finely chopped
• ½ lime, juiced
• 1 teaspoon agave
• ¼ teaspoon salt

Method:

How to Cut Corn Ribs:

1. Lay a cob down on a cutting board and use a large, sharp knife to cut off the very top of the cob and the bottom stem so that the ends of the corn cob are flat. Now cut the corn cob in half to make two short cobs.
2. Take one of the halves and turn it upright. Carefully cut down the center using a large, heavy knife. Be sure to keep your fingers out of the way. I like to tap the back of the knife to cut through the corn cob. Then cut the halves in half again so you make 4 ribs.
3. Repeat with the remaining corn half. Then repeat with the second corn cob, making a total of 16 ribs.

To cook the Corn Ribs:

1. Season the corn: Add the corn ribs to a medium bowl and add the oil, smoked paprika, cumin, garlic powder, and salt. Stir to evenly coat the corn ribs. You can cook them right away or store them covered in the fridge for up to 1 day. 
2. To make the Chipotle Crema: To a small bowl, add the yogurt, chipotle pepper, lime juice, agave, and salt. Mix well.
   1. Air fryer method (my fave): Preheat your air fryer to 380F(193 °C). Add the seasoned corn ribs and air fry for 8 – 10 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.
   2. Oven method: Preheat your oven to 400F (200C). Spread the corn ribs evenly across a baking sheet and bake for 10 – 15 minutes until the corn is cooked. Garnish with cilantro and serve the corn ribs hot or cold with the chipotle crema on the side.

8. Vegan Caviar

Servings: 8

Ingredients

• 1 19oz can black beans, drained and rinsed
• 1 19oz can black-eyed peas, drained and rinsed
• 2 – 3 Roma tomatoes, chopped
• 2 avocados, chopped
• 1 ½ cups frozen corn, (it will thaw in the mix)
• 1 red bell pepper, chopped
• 1 medium red onion, chopped
• ½ cup fresh cilantro, chopped
• 1 jalapeño, finely minced (optional for spice)

For the chipotle dressing:

• 3 tablespoons light oil, (such as vegetable or canola)
• 3 tablespoons lime juice
• 1 – 2 chipotle pepper in adobo sauce, minced
• 2 cloves garlic, minced or pressed
• 2 teaspoons agave
• ¾ teaspoon salt
• ¼ teaspoon smoked paprika

Tortilla chips for serving

Method:

1. To a large bowl, add the black beans, black-eyed peas, tomatoes, avocado, corn, bell pepper, onion, cilantro, and jalapeno.
2. In a small bowl or measuring cup, whisk together all of the dressing ingredients, the oil, lime juice, chipotle peppers, garlic, agave, salt, and smoked paprika. Pour the dressing over the veggies and toss well. Serve right away with tortilla chips or store in an air-tight container in the fridge for up to 5 days. Toss again just before serving.

9. Mango Avocado Salad

Servings: 8

Ingredients

• 2 cups peeled and diced ripe mango 
• ½ cup diced red onion
• ½ cup diced Persian or English cucumber
• 6 oz cherry tomatoes, quartered
• 2 to 3 jalapeños, finely chopped 
• 3 tablespoons freshly squeezed orange juice
• 3 tablespoons freshly squeezed lime juice (about 1 ½ limes)
• ½ cup fresh cilantro, finely chopped
• Sea salt and freshly cracked black pepper
• 1 large ripe avocado, diced

Method:

1. In a medium to large bowl, combine the diced mango, red onion, cucumber, cherry tomatoes, jalapeños, orange juice, lime juice, and cilantro. Mix to combine. Season to taste with salt and pepper.
2. If possible, allow the salsa to rest at room temperature (or in the fridge) for 20 to 30 minutes to allow the flavors to deepen.
3. Before serving, add the diced avocado and gently mix to combine, taking care not to smash the avocado. Taste for seasonings and adjust as needed.

10. Grilled BBQ Watermelon Skewers

Servings: 2

Ingredients

• 1 green pepper
• 2 corn on the cob, precooked
• ½ watermelon
• 3 cloves garlic
• 4 tablespoons soy sauce
• 2 tablespoons garlic-infused olive oil
• 1 tsp smoked paprika
• Pinch salt & pepper

Method: 

1. Start prepping the corn by popping it in a pot of boiling water for 15 minutes to soften
2. Prep the watermelon by slicing into cubes along with the pepper
3. In a large dish, mix the soy sauce, olive oil, paprika, and minced garlic cloves, then add the pepper and watermelon. Quarter the sweetcorn and add it once softened.
4. Salt and pepper the veg and leave for at least 15 minutes
5. Get the BBQ on, add the marinated veg to skewers (should make 4-5) and add to the grill, leave to sear on each side for around 5 minutes
6. Enjoy topped with fresh herbs and pine nuts, or just enjoy as is.

11. Grilled Corn Salad

Servings: 6-8

Ingredients

• 2 medium shallots, very thinly sliced
• 2 small jalapeño peppers, thinly sliced into rounds (use 1 pepper for moderate heat; remove seeds for mild heat)
• 3 ½ tablespoons lime juice, plus more for serving
• 2 tablespoons extra virgin olive oil, plus more for grilling
• ½ teaspoon ground cumin
• Kosher salt or sea salt to taste
• Freshly cracked black pepper
• 6 medium or 4 large ears of corn, husked
• 1 pint cherry tomatoes
• 1 (15- ounce) can pinto beans (or black beans), drained and rinsed
• ½ – ¾ cup cilantro leaves and tender stems, finely chopped
• 1 large ripe avocado, diced or torn into chunks

Method:

1. In a small bowl, mix together the sliced shallots, sliced jalapeños, lime juice, and extra virgin olive oil. Season with cumin, salt to taste, and a few cracks of pepper. Toss gently and marinate on the counter for 20 minutes (or up to 30 minutes), until the shallots are softened.
2. If using a grill pan, open the windows and/or turn on your oven fan for ventilation. Lightly brush the cobs of corn with a bit of olive oil.
3. Heat a grill pan over high heat. Once the pan is very hot, add the corn cobs in a single layer. Grill for 10-12 minutes, using tongs to turn the cobs occasionally so that each side gets some char. Remove from the heat and set aside.
4. Combine the cherry tomatoes with 2 teaspoons of olive oil, and season with salt and pepper. Return the grill pan to high heat. Once hot, add the tomatoes and grill for 3 minutes, turning occasionally, until charred and blistered, 3 to 5 minutes. Set aside on a plate to cool.
5. When the corn is cool enough to touch, position an ear of corn upright in a large bowl. Use a knife in a downward direction to shave the corn kernels, allowing the kernels to drop into the bowl.
6. To the corn, add the grilled tomatoes, marinated shallot mixture, including the liquid, pinto beans, and cilantro. Toss with the corn to combine. Add the avocado and gently toss. Taste for seasonings, adding a squeeze or two of lime juice and more salt or pepper to your taste.

12. Grilled Vegan Stuffed Poblano Peppers

Servings: 4

Ingredients

• 4 poblano peppers, cut in half lengthwise, deseeded 
• 1 tablespoon olive oil
• ½ cup red pepper, diced
• ½ cup sweet onion, diced
• 4 oz baby bella mushrooms (and stems), diced
• 1 ½ cups cauliflower, riced
• ½ cup black beans, drained and rinsed
• 1 cup fresh corn, cut off the cob
• 1 tablespoon lime juice
• 1 teaspoon taco seasoning (more or less to taste)
• 2 cups vegan cheese, divided, OPTIONAL

Method:

1. Heat oil in a medium skillet over medium heat on the side burner of grill. 
2. Add diced red peppers and sweet onions, and saute for 2 minutes. 
3. Add diced mushrooms and saute for 2 minutes 
4. Add in cauliflower rice, black beans, corn, taco seasoning, and lime juice.  Stir together and cook for 1 more minute. Remove from heat. 
5. Heat one side of the grill to 350 degrees F.  
6. Divide the mixture evenly into your pepper shells. Top with plant-based cheese if desired. 
7. Add peppers to grill on the indirect heat side. Cook for 20-35 minutes or until the desired texture.

13. Vegan Drumsticks

Servings: 6

Ingredients

• 1 cup vital wheat gluten 
• ¼ cup all-purpose flour 
• ¾ cups water
• 6 pieces of rice paper
• 6 sticks of choice (chopsticks, popsicle sticks, carrot sticks or lemon grass sticks)
• 1 teaspoon ginger, grated 
• 1 teaspoon garlic clove, grated 
• 3 tablespoons soy sauce 
• 1 ½ tablespoons maple syrup
• 1 ½ tablespoons rice vinegar 

Method:

To make the seitan:

1. Into a mixing bowl, add the vital wheat gluten and flour. Using chopsticks, stir and slowly add the water. Continue to mix and then once it becomes shaggy in texture, start mixing and knead with your hands. If needed, add the remaining amount of water. Once the dough comes together, knead for 5-8 minutes. Place into a container, flatten it, and then refrigerate for at least 1 hour (I rest it overnight). 
2. Cut the dough into 5-6 pieces (depending on the side you want your drumsticks).
3. Optional step: Gently pull the gluten and then cut 3 slits, making sure not to cut the top to keep them attached. Braid the seitan tightly and then pinch the ends to prevent it from unraveling. 
4. Take your stick of choice and wrap the (braided) gluten around the top portion of the stick, starting from the bottom upward and back down. Tuck the very end portion under one of the braids to prevent it from unraveling. 
5. Bring a pot of water to a boil, add vegan chicken stock powder, and stir. Add the drumsticks into the pot, cover, and cook for 30-35 minutes. The gluten will expand and look inflated, but that is normal. Remove from water and then drop it into ice-cold water. Once cooled, squeeze excess water out and transfer to a plate. 

To make the drumsticks:

1. Add the marinade ingredients to a ziplock bag and mix. Then place the drumsticks in the bag and allow them to marinate for at least 15 minutes. 
2. In the meantime, cut the rice paper into 4 strips. 
3. Remove the drumsticks from the bag and then strain the marinade to separate the bits of garlic and ginger. Reserve 2 tbsp of the marinade in one bowl and then add 1 tsp of dark soy sauce and set aside (this will be used to brush the drumsticks before air frying).
4. Pour remaining marinade into a shallow dish and then add 1/3 cup of warm water to it. Soak the rice paper for 30 seconds (or until it softens) and wrap it around each drumstick (you’ll need about 2-3 strips of rice paper per drumstick). Place on a parchment-lined plate or tray. Repeat for remaining drumsticks. 
5. Brush the reserved marinade over each drumstick and then spray or brush with oil.
   1. Air fryer: Pre-heat the air fryer to 385 F. Air fry 7 minutes, brush with more reserved sauce, spray with oil, flip, brush with reserved sauce, spray with oil, and air fry for another 7 minutes.
   2. Oven-baked: Pre-heat oven to 375 F. Bake for 10-12 minutes. Brush with more sauce and oil, flip, and then brush with more sauce and oil. Bake for another 10-12 minutes. Then broil for 1-2 minutes until charred and crispy around the edges. 
6. Remove from air fryer/oven and enjoy.

14. Vegan Hot Dogs

Servings: 4

Ingredients

Pico de Gallo:

• 4 Plum tomatoes. diced
• ½ White onion chopped finely
• 1 jalapeño, do not remove seeds, mince
• Juice from 1 lime
• ¼ chopped cilantro

Hot Dogs:

• 4 slices vegan bacon
• 4 Vegan sausages
• 4 hot dog buns
• ½ cup pickled jalapeños en escabeche
• Unsweetened ketchup
• Spicy brown mustard
• Mayonnaise

Method:

1. In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, and lime juice. Season with salt and pepper to taste. Set aside.
2. In a skillet set to medium-low heat, sauté your vegan bacon until slightly crispy and chop into small pieces. Set aside.
3. In a skillet set to medium heat, sauté your vegan sausage until golden brown, about 6 minutes. You can also grill it. Toast buns. Place vegan sausage in bun, top with vegan bacon, pico de gallo, mustard, ketchup, mayonnaise, and pickled jalapeños

15. Vegan Chana Masala Burger

Servings: 8

Ingredients

For the chana masala burger:

• 3 cups canned or cooked chickpeas
• 1 cup cooked bulgur or quinoa
• 1 tablespoon chana masala powder
• 1 teaspoon Sriracha sauce (adjust up or down per your taste)
• 2 tablespoons soy sauce or tamari
• ¼ cup shallots (or red onions, minced)
• 1 tablespoon tomato ketchup
• ¼ cup chickpea flour or besan
• ¼ cup cornstarch
• 4 large cremini mushrooms or button mushrooms (minced)
• 2 teaspoons ginger garlic paste
• 2 tablespoons cilantro (finely chopped)
• Salt to taste

For the green chutney mayo:

• 1 cup vegan mayo
• 2 green chillies
• ¼ teaspoon ginger garlic paste
• ¼ cup packed mint leaves
• Salt to taste

Method:

To make the burgers:

1. Place the chickpeas in a large bowl and mash slightly with a potato masher or heavy spoon. You want some of the chickpeas to remain whole.
2. Add the remaining ingredients except the chickpea flour and cornstarch. Mix well and set aside for 15 minutes, to let the vegetables express their moisture.
3. Add the cornstarch and chickpea flour. Mix well. The mixture should hold together when you press it into a ball. If needed, add more chickpea flour.
4. Form eight patties. Heat a griddle or skillet over medium-high heat. Coat or spray with some vegetable oil and cook the patties on both sides, flipping over when the undersides turn golden-brown.
5. Serve on a whole wheat burger bun with onions, tomatoes, greens, and mint chutney mayo.

To make the Chutney Mayo:

1. Place all the ingredients in a blender and whiz until well-blended and smooth.

As you’re getting ready for summer, think about including some of these recipes in your day. Not only are they tasty, but they can also add some health benefits to your meals. Of course, if you have any concerns about changing your diet, talk to your doctor.