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Black Tap’s vegan burger

Add heat to this meatless version with jalapeño and chili powder.

For a healthy grilling option, “this vegan burger uses brown rice as opposed to egg or a bread component to help bind it together," says chef Joe Isidori of Black Tap in New York City. "It's also a great way to add extra fiber."

Also in our grilling series in partnership with Related Rentals: Summer Grilling Recipes From Greenpoint Fish and Hemlock's Grilled Bluefish and Veggies

Makes 16 5-ounce burgers

See the video demo here.

Ingredients

2 Rudy's Vegan Buns
3 cups brown rice, cooked
1 can black beans, rinsed
5 ounces jalapeño
½ bunch cilantro
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon oregano
1 red onion, diced

Directions

1.

Toast the buns, then place them in a food processor and pulse until you have fine breadcrumbs.

2.

Mix all ingredients together, then fold in the breadcrumbs.

3.

Allow mixture to sit for a couple hours in the refrigerator, then shape into 5.5 ounce patties and wrap them in sandwich paper.

4.

Heat a grill and cook the patties four 4 minutes on each side.

Gluten-free tofu wraps with curry-almond sauce

Inspired by the Balinese dish gado-gado, these wraps pair protein and vegetables.

Food