BBQ Vegan Black Bean Burger (10 Ingredients)

These Sticky BBQ Vegan Black Bean Burgers are sturdy enough to grill, tasty and satisfying for all types of eaters. This hearty veggie burger recipe only has 10 ingredients, with vegan Worcestershire sauce, barbecue sauce, spice-roasted onions, and garlic as the main flavors. Serve on burger buns, over regular/sweet potato fries or a green salad.

I’ve made a lot of veggie burgers over the years, but the classic black beans are making their debut today! I wanted this recipe to be minimal on the ingredient front, while also delivering big flavor and a toothsome texture. I think we’ve achieved that! Drying black beans in the oven is an important step that cannot be skipped. I learned this secret tip from Serious Eats, and I’m dreaming of all the other bean-y things I can apply it to.

The Black Bean Burger is no different:

• These homemade black bean burgers are held together by a few important binders. Ground flaxseed, oat flour and cooked mashed potatoes all play an important role. These naturally plant-based ingredients are a perfect substitute for eggs, which are used in a typical black bean patty.
• The nutty flavors of the hemp and oat flour are wonderfully complimentary here. Plus the added fiber is a nice healthy bonus.
• I also insist on popping the finished patties in the freezer for 20 minutes! This helps the patties rest and harden them. Use this time to decorate your buns and toppings.

Since we use very few ingredients in this recipe, I like to use barbecue sauce two ways (choose your favorite brand or use a homemade alternative like this date-sweet). We make it into patties themselves and brush it on both sides of the patty for a caramelized, sticky and strong-flavored finish. For me, this little extra step makes it the best black bean burger recipe ever.

It was hard for me to keep it to 10 ingredients! Maybe you already know that I love to add all things lol. Feel free to change the spices or add more if you’re feeling it! Even a few dabs of hot sauce can be extra nice.

Hope you try these in your next cookout!

Vegan Black Bean Burger (10 Ingredients)

These Sticky BBQ Vegan Black Bean Burgers are sturdy enough to grill, tasty and satisfying for all types of eaters. This hearty veggie burger recipe only has 10 ingredients, with vegan Worcestershire sauce, barbecue sauce, spice-roasted onions, and garlic as the main flavors.

Q Time: 20 minutes minutes

Cooking time: 20 minutes minutes

Rest Time: 20 minutes minutes

Total time: 1 hours hours

serving 4

Materials

Vegan Black Bean Burgers

• 19 oz (561 mL) can black beans, drained and rinsed (about 1 ¾ cups beans total)
• 1 the middle Onions, chopped
• 2 cloves Garlic, chopped
• 1 teaspoon Paprika
• 1 teaspoon cumin
• 2 teaspoon Olive oil, plus extra
• 1 table spoon Ground flaxseed
• ¼ the cup Job’s
• 2 table spoon Barbecue sauce, plus extra
• 2 teaspoon Vegan Worcestershire Sauce
• ⅓ the cup Cooked mashed potatoes
• Sea salt and black pepper, to taste

to serve

• Burger buns or large iceberg lettuce leaves
• Sliced ​​tomatoes
• Chopped red onion
• Ketchup, mustard, vegan mayo, etc

Comment

• Drying the beans in the oven is an important step, so please don’t skip it! This removes excess moisture which helps bind the burger and make it taste better. We use the oven time to roast onions and garlic in spices for extra flavor.
• My favorite vegan-friendly Worcestershire sauce Lord Sandy’s.
• To make these completely sugar-free, I recommend finding a date-sweetened barbecue sauce like this one from Good Food for Good, which I used here.
• To cook them without a grill, I recommend heating a cast iron skillet over medium heat. Pour some olive oil and swirl it around. Broil the burgers for 5-6 minutes per side until evenly and deeply golden brown. Then brush one side with BBQ sauce, flip it over to caramelize for about a minute, and repeat with the other side.
• These burgers can be baked in a 400 oven for about 15 minutes! Brush some oil on each side and flip them over halfway.

instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.

• Place the drained black beans on ⅔ of the baking sheet, spreading them out in a single layer. Place chopped onion and garlic on the other ⅓ of the baking sheet. Sprinkle the paprika and cumin over the onions and sprinkle with salt and pepper. Toss the onions until all are evenly coated and spread in a single layer.

• Pop the baking sheet into the oven and bake for 20-25 minutes, or until the beans are dry/cracked and the onions are slightly browned and soft. Allow to cool.

• While the black beans and onions are roasting, place the following items in a food processor fitted with the “S” blade: ground flaxseed, oat flour, 2 tablespoons barbecue sauce, vegan Worcestershire sauce, cooked mashed potatoes, and plenty of salt and pepper.

• Once the black beans and onions have cooled, transfer them to a food processor. Pulse until the mixture is thick and combined. It should resemble a thick batter that holds together when pinched. Give it a taste. It should be flavorful and well seasoned! Adjust seasoning if necessary.

• Divide the black bean burger mixture into 4 even patties that are about ¾ inch thick (I don’t recommend thicker). Place the veggie burgers on a plate or baking sheet and refrigerate for 20 minutes.

• When you’re ready to cook, preheat the grill to medium for 10 minutes and oil the grates. Retrieve the burgers from the freezer and place on the grill. Brush with oil facing up. Let the burgers cook for 5-6 minutes per side or until browned and released from the grates. Flip them over and repeat the cooking process for 5-6 minutes on the other side.

• Brown, brush the top with barbecue sauce and flip to get some caramelization, about 1 minute. Repeat this process with the other side.

• Vegan BBQ Black Bean Burger Serve hot with buns, toppings and sides!