Last updated on July 16th, 2021 at 09:12 am
I'm just going to say it. These BBQ Vegan Black Bean Burgers are the business. I've eaten and cooked a serious amount of veggie burgers but this one is the Boss!
If you are looking for an easy vegan burger even your meat-loving friends will love, you've found it. Start now and we can get dinner on the table in 25-minutes. Try these burgers with my vegan coleslaw - it's so good.
The last time I made these black bean burgers my 7 year-old said, "...I could eat this burger every night." And the angels wept.
Why We Love These BBQ Black Bean Burgers
These vegan burgers are:
- easy to make
- meatlessly meaty
- not crumbly or mushy!
- super yum.
If you are after a juicy, almost meaty burger, then this black bean burger is for you.
If you feel like a veggie-style vegan burger, you could try my Crispy Quinoa Cauliflower Burger recipe, my Vegan Portobello Mushroom Burger with Wasabi Sprouts or my Vegan Kimchi Crispy Mushroom Burgers. They are all really delicious.
Ingredients & Substitutions
Black beans: this is a black bean burger so it makes sense to use black beans but you can switch to chicken peas if you want to mix it up
Tapioca starch: used to bind the burger together you can use psyllium husk if you can't get the starch.
Bread crumbs: white or whole wheat breadcrumbs are fine or you can use a gluten-free variety if needed
Oats: use rolled oats for the added texture. Quick oats will just get lost in the mixture.
How to make BBQ black bean burgers like a Boss
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Making these burgers is a no-brainer - you are going to be able to whip these burger up in around 25 minutes from start to finish.
Step 1: Roast the mushrooms for 10-12 minutes.
Step 2: Next, smash the black beans in a bowl just a little.
Step 3: Then, add half the oatmeal to the processor and pulse in to a meal (like almond meal).
Step 4: Next pulse in the mushrooms and onions and add the remaining ingredients to the processor in the order listed in the recipe card below.
The order the ingredients are added is the trick to these burgers. I've tried throwing them in willy-nilly and while the flavour was the same, the texture was off.
After pulsing for a quick minute the mixture will be slightly wet but still have texture (see image below).
Step 5: Now you can go ahead and make them in to palm-sized patties and grill them up straight away or pop them in the fridge to firm up some more. Either works. Grill them on the BBQ or simply in a skillet and serve on a burger bun with your favourite toppings.
Full-bodied, juicy and so freaking satisfying I am going to have to agree with my little one on this. These vegan black bean burgers are the Boss.
Pro Tips to Making Epic Vegan Burgers
Tip 1: Don't over process vegan burgers - they end up all soft and just...blah. Pulse or chop ingredients just enough that the patty comes together but keeping some texture.
Tip 2: Taste! The cool thing about vegan burgers is that you can taste the mixture raw without making yourself sick - can't do that will cow mince! Taste to check your flavour balance and seasoning.
Tip 3: Pop your patties in the fridge on a tray for at least 30-minutes to firm up. This will make grilling them easier.
Tip 4: Lightly brush your vegan burger with a little oil before grilling.
Tip 5: Only flip your burgers once or twice or else they may fall apart.
Yes! The uncooked patties (before grilling) freeze really well. Simply make the patties and line a freezer proof container with baking paper. Place a layer of the uncooked patties on the paper and place another sheet of paper on top. Lay another layer of patties gently down and repeat until you've used all your patties.
Seal the container and write the name of the recipe and the date made on a label and attach. Pop the burgers in the freezer for up to 3 months. To thaw, remove the patties from the freezer and either leave them on the counter for a few hours or thaw them in the fridge for around 24 hours. Grill when thawed.
You can. Use gluten-free breadcrumbs, switch the soy sauce to tamari and swap the oats to either gluten-free rolled oats or rolled rice flakes.
Keep cooked or uncooked burgers refrigerated in a sealed container and enjoy them over the next 3-4 days.
Are you making these burgers for a BBQ? Try these other great burgers and sides.
If you like this recipe, please check out my cookbook. Great Vegan Meals for the Carnivorous Family is full of simple, carnivore-approved family recipes.
BBQ Vegan Black Bean Burger
- food processor
- 2-3 Portobello mushrooms 160 grams
- 170 grams black beans 1 x 420 (15 oz) can, drained
- 1 cup rolled oats divided in to 2 x ½ cups
- ½ red onion peeled and roughly chopped
- ¼ cup nutritional yeast
- 1 tablespoon dried rosemary
- 2 teaspoon garlc powder
- 1 teaspoon sea salt
- ½ tsp ground pepper
- ½ teaspoon chilli flakes optional
- 2 tablespoon BBQ sauce
- 1 tablespoon soy sauce
- 1 tablespoon tapioca starch or psyllium husk
- ¼-⅓ cup breadcrumbs panko or plain
- 1 cup cooked lentils drained
- Preheat oven to 180 degrees C (356 F) and line a oven tray.
- Place the Portobello mushrooms, whole, on the lined tray and drizzle with a little olive oil and a pinch of sea salt. Pop in the oven to roast for around 12 minutes.
- Remove from the oven to cool.
- Add the drained black beans to a large bowl and mash them with a fork to break some of the beans up. This should only take about 10 to 15 seconds. Don't go overboard.
- Next, place a ½ cup of the rolled oats in to a food processor and pulse for around 10 seconds or until the oats resemble a rough meal.
- Roughly chop the cooked mushrooms and add them to the processor with the red onion and pulse again two or three times.
- Add the remaining whole oats, the nutritional yeast, the rosemary, garlic powder, salt, pepper, chilli flakes, BBQ sauce, soy sauce, tapioca, ¼ cup breadcrumbs (add up to ⅓ cup to help bind the burger), cooked lentils and mashed black beans to the processor. Pulse together until the mixture comes together - you may need to stop occasionally to scrape down the sides and stir the mixture a little. When ready, the mixture will be wet but firm enough to bring together in to a pattie. See the picture above for reference.
- Remove the blade from the processor and line a large tray with greaseproof paper. Take a portion of the burger mixture, enough to fit in to the white of your palm, and shape it in to a patty. Place the finished patty on the lined tray and continue with the remaining mixture. I rinse my hands every so often - the mixture is a little wet and rinsing your hands just makes the process easier.
- The patties are fine to go on the pan now or you can cover them and pop them in the fridge to further firm up.
- To cook the burgers, heat a glug (around 1 tablespoon) of olive oil on a skillet or frypan over medium heat. When hot add 3 or 4 of the burgers to the pan depending on your pan size. Cook the burgers on one side for 3-4 minutes or until the bottom is seared well before flipping it over to cook on the other side. Press the burgers gently with a spatula to flatten a little. Turn down the heat to low-medium and cook the other side for another 3-4 minutes. Repeat with the remaining burgers.
- Serve on a burger bun with your favourite condiments. I love mustard, fresh lettuce, BBQ sauce and onion.
- The burgers will keep for 3 to 4 days in the fridge in a sealed container or freeze for up to 2 months. If you are stacking the burgers to store, place a sheet of grease-proof paper between each layer so the burgers don't stick together.