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Yum
Make these homemade veggie burgers that are packed with nutrients and don't skimp on the flavor.

Leave it to the grillmasters at Williams-Sonoma to compile a book of summer recipes that are smoky, packed with flavor and charred in all the right places. Brush up on your grilling skills or simply take some inspiration from Grill School’s wide array of ideas from all over the world.

There are many tricks for making vegetable burgers taste meaty. Our favorites are adding mushrooms to up the umami ante; seasoning with cumin and smoked salt to lead the taste buds toward chili con carne and grilled meat; stirring in some beans for a creamy mouthfeel reminiscent of well-marbled steak; and throwing in a shredded beet for some rare-meat redness. These burgers have it all.

Extra Credit: Try substituting bulgur and chickpeas, or brown rice and red beans for the quinoa and black beans.

Change up the spices. Trade out the Mexican palate for Italian, North African, Indian, or Chinese.

Replace a portion of the cabbage in your slaw with shredded carrot, fennel, apple, or sweet onion.

Reprinted with permission from Grill School