Andy Devaney
Weber Grill Master, Dan Cooper, is getting creative with whatever he can find in his kitchen cupboard!”
That’s the spirit. Not the fussy, twelve-ingredient “wellness bowl” that tastes like penance—this is proper barbecue ingenuity, the sort that turns a tin of beans into something you’d happily serve to friends without apologising first.
“The result? A delicious veggie burger oozing with goat’s cheese and laced with mustard-glazed onions.”
Now, here’s the honest bit: the full recipe below goes in a different (equally delicious) direction—pepper jack and avocado. But the point is the same, and it’s the best kind of cooking advice: use what you have, make it bold, and get it on the heat.
“Like Dan has done with his own ingredients, this is a recipe that you can easily adapt to whatever you have at home. Get creative with leftovers, have fun with flavours and dig out those mystery spices that have been hiding at the back of the cupboard!.”
If you want to watch the full cook-through before you light the grill, here it is (and yes, it’s worth a look):
“Check out the full video below.
Black Bean Cheeseburger with Avocado
Prep Time: 20 min. | Cooking Time: 6 – 8 min. | Method: Direct
Ingredients
- 1 can (400 g/13 oz) black beans, rinsed and drained
- 4 tablespoons fresh coriander or parsley leaves
- 1 shallot, thinly sliced 2 garlic cloves, thinly sliced
- 3⁄4 teaspoon hot chilli powder
- 1⁄2 teaspoon dried oregano
- Extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 1 large egg
- 1 large egg white
- 100 g/31⁄2 oz panko breadcrumbs
- 4 thin slices of pepper jack cheese
- 4 wholemeal buns, split
- 4 tablespoons mayonnaise
- 4 leaves of romaine lettuce
- 2 small, ripe avocados, cut into thin slices
- Griddle Burger Press
In the kitchen
01 In a food processor fitted with a metal blade, combine the beans, coriander, shallot, garlic, chilli powder, oregano, 1 tablespoon oil, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and pulse 15–20 times to form a thick, slightly chunky paste. Transfer to a large bowl.
02 In a small bowl, whisk the egg and egg white until blended. Add the eggs and panko to the large bowl and combine thoroughly. The mixture should be quite thick
03 Using the burger press, form four compact patties of equal size, each about 1.5 cm/3⁄4 inch thick. Cover and refrigerate the patties for 1–4 hours.
At the barbecue
01 Prepare the grill for direct cooking over medium-high heat (200–260°C/400– 500°F) and preheat a griddle.
02 Brush the patties on both sides with oil and season evenly with salt and pepper. Place the patties on the griddle and cook over direct medium-high heat for 6–8 minutes, with the lid closed, until browned and warm throughout, carefully turning once.
03 During the last 30–60 seconds of grilling time, place a slice of cheese on each patty to melt, and toast the buns on the cooking grates, cut side down, over direct heat.
04 Build each burger on a bun with mayonnaise, a lettuce leaf, a patty and avocado slices. Serve warm.
Make it your own (the Weber Grill Master way)
If you’re leaning into that earlier promise of goat’s cheese and mustard-glazed onions, swap the pepper jack for goat’s cheese and pile on onions finished with a quick mustard glaze.
No ceremony required—just strong flavours and confidence. That, more than anything, is the Weber Grill Master approach: adaptable, dependable, and designed for real life (and real appetites).
More Weber inspiration
“All Weber recipes are created by their expert chefs at the Weber Grill Academy. You can view more inspirational recipes or book a course at the Grill Academy now.”
If you want a veggie burger that holds together, browns properly, and doesn’t eat like a compromise, this one is your next midweek win. And if anyone complains it’s not meat, hand them a spatula and tell them to make their own.
