Grilled Angus Burger Or Veggie Patty Recipe

Form patties

Divide the ground Angus beef into four equal portions (about 4 oz each). Gently form each portion into a patty about 3/4-inch thick, making a shallow 1/2-inch indentation in the center of each patty with your thumb (this prevents doming while cooking). Handle the meat gently — do not overwork.

Season

Lightly brush or rub both sides of each patty with Worcestershire sauce. Season generously with kosher salt and freshly ground black pepper on both sides just before cooking.

Preheat and cook

Preheat a grill or cast-iron griddle over medium-high heat until hot (about 400°F/200°C surface). Brush the grates or pan with 1 tablespoon neutral oil. Place patties on the hot surface and cook without pressing: 3–4 minutes per side for medium-rare to medium (internal temperature 130–140°F / 54–60°C), or 5–6 minutes per side for medium-well. If adding cheese, place a slice on each patty in the last minute of cooking and close the lid or cover to melt.

Rest

Transfer cooked patties to a plate and tent loosely with foil. Rest for 5 minutes so juices redistribute.

Prepare mixture

In a medium bowl, mash the rinsed black beans lightly with a fork, leaving some whole for texture. Add cooked brown rice, grated carrot, chopped onion, breadcrumbs, smoked paprika, ground cumin, salt, pepper and the egg (or flax egg). Stir until combined. The mixture should hold together when pressed; if too wet, add up to 2 tablespoons more breadcrumbs; if too dry, add 1–2 teaspoons water or a splash of olive oil.

Form patties

Divide the mixture into four equal portions and form into 3/4-inch-thick patties, making a slight indentation in the center of each to prevent doming.

Cook

Heat a large nonstick or cast-iron skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add patties (work in batches if needed) and cook 4–5 minutes per side, until a golden-brown crust forms and the patties are heated through. Reduce heat slightly if they brown too quickly.

Rest

Transfer to a plate and let rest 3 minutes before assembling so they firm up slightly.

Toast buns: While patties rest, heat a griddle or skillet over medium heat. Spread softened butter on the cut sides of the buns and toast, butter-side down, until golden (about 1–2 minutes).

Prepare sauce: In a small bowl, mix mayonnaise, yellow mustard and ketchup until smooth. Taste and adjust seasoning; add a pinch of salt if desired.

Assemble burgers: Place a lettuce leaf on the bottom bun, add a warm Angus patty or veggie patty, top with a cheese slice (if using), 1–2 tomato slices, a few rings of red onion and pickles. Spoon desired amount of the mayo-mustard-ketchup sauce on the top bun, close burger, and serve immediately.

Serving suggestion: Serve with fries, salad, or roasted vegetables. Provide ketchup, mustard and extra pickles on the side.