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Easy Homemade Grillable Veggie Burgers on Sprouted Buns

Homemade veggie burgers are tasty but notoriously fragile. That’s why most of our healthy plant-based burger recipes are best baked in the oven. And why we set out to make one that will stand up to summer BBQ season without turning on the oven. Our Easy Homemade Grillable Veggie Burger recipe holds up on the grill as good as any store-bought plant-based patty—without sacrificing nutrition or flavour.

The secret? Aquafaba. Yes, the liquid that’s usually drained and rinsed from a can of chickpeas! It takes the place of eggs to hold a handful of wholesome plant-based ingredients together so you can slap these patties on the barbecue and serve a healthy burger your family will love.

This easy grill-able veggie burger is nutritious and delicious, thanks to the inclusion of brown rice, canned chickpeas, and sprouted breadcrumbs—made from the lonely last slices and heels hanging out in your pantry or freezer. These ingredients are packed with whole grains, fibre, and plant-based protein—so you can feel energized and satisfied, instead of sluggish and bloated.

This recipe is perfect for Summers by the barbecue—enjoy the added flavour of cooking over a grill outside in nice weather! Fresh air and a fresh veggie burger truly hits the spot! The ingredients for this recipe are healthy and easy to find—nearly all of them can be sourced from pantry staples or leftovers. Sandwiched in between a sprouted bread bun, this healthy veggie burger is chock full of fibre too—meaning this simple plant-based meal is one that will leave you satisfied.


• 1 cup cooked brown rice
• 1 cup sprouted breadcrumbs (use our easy recipe)
• 1/2 Tbsp vegetable oil
• 1/2 medium white onion, finely diced (1/2 onion yields about 3/4 cup)
• 1 Tbsp each chili powder blend, cumin powder, and smoked paprika
• 1/2 tsp each sea salt and black pepper (plus more for coating burgers)
• 1 Tbsp coconut sugar
• 1 1/2 cups canned chickpeas, drained and rinsed (reserve liquid!)
• 2 Tbsp Aquafaba (liquid reserved from canned chickpeas)
• 3-4 Tbsp vegan BBQ sauce
• 1 bag Silver Hills Bakery Sprouted Hamburger Buns

  1. Start by cooking brown rice—or use leftovers! Cook rice according to the packet (or rice cooker) instructions and let cool for at least 5 minutes before adding to a bowl with the other ingredients.
  2. While rice cooks, heat a medium skillet over medium heat. Once hot, add oil and onion. Season with salt and pepper and sauté for 3-4 minutes, or until onion is soft, fragrant, and translucent. Remove from heat and set aside.
  3. Drain chickpeas but reserve 1/3 of a cup of aquafaba (the juice from the chickpea can). Add the drained chickpeas into a large mixing bowl, and mash with a fork until almost smooth, leaving some chunks of chickpeas for texture.
  4. Add rice, onions, breadcrumbs, BBQ Sauce, seasoning, and 2 tablespoons of aquafaba to the bowl. Mix thoroughly until the mixture is easy to shape.
  5. If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking.
  6. Cook for 3 – 4 minutes or until browned on the bottom, then gently flip the burger. These won’t be as firm as conventional burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3 – 4 minutes on other side.
  7. Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
  8. Serve burgers on toasted Silver Hills Bakery Sprouted Hamburger Buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See below for instructions on how to freeze and reheat.

Makes 4 – 6 medium-sized patties

  • If you find the ingredients are too dry, add more aquafaba (in increments of 1 tablespoon) until desired consistency.
  • If the ingredients are too wet, add more breadcrumbs and chickpeas. Mix and add until you reach the desired consistency.

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