Last updated on February 14th, 2020 at 11:28 pm
I’m just going to say it. This BBQ Vegan Black Bean Burger is 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. Let’s dig in. Start now and we can get dinner on the table in 25-minutes.
Like most parents my 6 year-old is my biggest food critic. She eats pretty well these days but if she doesn’t like something there’s no bribery in the world that will get her to eat it. It’s a simple arrangement, I make tasty kid-friendly food and she eats. I don’t, she doesn’t.
The last time I tested this burger she said, “…I could eat this burger every night.” And the angels wept.
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. If, however, you are after a juicy, almost meaty burger, then this vegan black bean burger is for you.
This BBQ Vegan Black Burgers is:
- easy to make
- not crumbly!
- not mushy!
- super yum.
HOW TO MAKE THE BOSS BBQ VEGAN BLACK BEAN BURGER
Making these burgers is a no-brainer.
All that’s needed is a little roasting and then add the ingredients IN THE ORDER LISTED to make a gorgeously textured, juicy, completely satisfying vegan black bean burger. Don’t go rogue on me, follow the list.
The order the ingredients are added is the trick to these burgers. I’ve thrown them in all willy-nilly and while the flavour was the same, the texture was off.
Here’s how it goes:
First, you roast the mushrooms for around 10-12 minutes to begin the process of getting flavour in to the burger. Next, smash the black beans in a bowl just a little. Then, you make a “meal” from half the oatmeal in the processor. Next add and pulse the roasted mushrooms and raw onion. THEN go in with the gorgeous spices (the rosemary just sings in this burger) and the remaining ingredients with the beans and lentils going in LAST.
After pulsing for a quick minute the mixture will be slightly wet but still have texture. The texture is the gold.
Now you can go ahead 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.
As a wise six year-old once said, “I could eat this burger every night.” 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.
BBQ Vegan Black Bean Burger
- 2-3 Portobello mushrooms 160 grams
- 170 grams / 6 oz black beans 1 x 420 (15 oz) can, drained
- 1 cup rolled oats divided in to 2 x 1/2 cups
- 1/2 red onion peeled and roughly chopped
- 1/4 cup nutritional yeast
- 1 tbsp dried rosemary
- 2 tsp garlc powder
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1/2 tsp chilli flakes optional
- 2 tbsp BBQ sauce
- 1 tbsp soy sauce
- 1 tbsp tapioca starch or psyllium husk
- 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 1/2 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, cooked lentils and mashed black beans to the processor. Pulse together until the mixture comes together - you may need to stop occassionally 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 grease proof 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 to 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 spatular 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.