• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
  • COOKBOOK
  • ABOUT
  • FREE EBOOK

A Virtual Vegan

menu icon
go to homepage
  • RECIPES
  • COOKBOOK
  • ABOUT
  • FREE EBOOK
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • COOKBOOK
    • ABOUT
    • FREE EBOOK
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Burgers

    Published: Jan 11, 2018 · Modified: Apr 4, 2022 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 3 Comments

    Vegan BBQ Burgers

    5 from 7 votes
    JUMP TO RECIPE
    Vegan BBQ Burgers

    Big, flavour-packed Vegan BBQ Burgers slathered in BBQ sauce. Grab a napkin because it's going to get messy!

    vegan BBQ burger in a bun with onion, tomato an BBQ sauce

    We've all been loving my Vegan Black Bean Burgers, but when the BBQ cravings hit these Vegan BBQ Burgers are what you need.

    Know before you start though that there’s just no way to eat any veggie burger gracefully, particularly these ones. So get out a big pile of napkins, make, devour and be happy!

    How to make Vegan BBQ Burgers

    This is a really easy veggie burger recipe and is great for using up small amounts of leftover brown rice and cooked potato.

    Simply add everything to a food processor, pulse, shape into patties, refrigerate for a little while then either pan fry in a little olive oil, or bake. Serve the burgers in buns, with lots of barbecue sauce and topping of choice.

    For the BBQ sauce you can make your own using my Vegan BBQ Sauce recipe, or you can use a bottle from the store.

    a pan of BBQ sauce

    Success tip - Only pulse the food processor. Don't process the mixture too much. This is important for good texture.

    Topping ideas

    Loaded onto soft toasted buns with a generous drizzle of BBQ sauce is all that's really necessary for a simple option, but aren't homemade hamburgers made for piling on the toppings?

    Don’t ever let anyone ever tell you what should and shouldn’t put on your vegan BBQ burger but if you want some ideas, my topping picks would be:

    • melty vegan cheese
    • sautéed mushrooms
    • avocado
    • crispy onion rings or caramelized onions
    • lettuce and tomato slices

    Storage

    Uncooked vegan BBQ burgers can be kept covered in the fridge for up to 2 days before cooking. This makes them great for meal prep!

    Shaped uncooked burgers can also be stored in the freezer for up to 2 months with parchment paper between layers to stop them sticking together. Defrost overnight in the fridge then cook as instructed.

    Because they contain pre-cooked rice, for food safety reasons once the burgers have been cooked they should not be reheated. For more information see the NHS's advice on reheating rice. They are good cold though. I like them for snacking straight from the fridge, or crumbled onto salads and sliced into sandwiches.

    Recipe FAQs

    How can I make the burgers if I don't have a food processor?

    In a large bowl add the beans and mash them with a potato masher until they are partially mashed. Add the other ingredients and using clean hands, mix and squish the mixture together.

    Can I cook these burgers on the grill?

    I haven't tried but if the patties are squeezed/compacted together really well and chilled before cooking they should be ok.

    Hungry for more?

    • vegan hamburger helper
      Vegan Hamburger Helper
    • a kidney bean burger patty in a bun with green sauce, sprouts and tomato
      Kidney Bean Burgers
    • a bean burger in a bun with toppings
      White Bean Artichoke Burgers
    • Spicy Chipotle Red Bean Burgers
      Spicy Chipotle Red Bean Burgers

    Recipe

    A Vegan BBQ burger in a bun with BBQ sauce

    Vegan BBQ Burgers

    Author: Melanie McDonald
    5 from 7 votes
    Big, flavour-packed Vegan BBQ Burgers slathered in BBQ sauce. Grab a napkin because it's going to get messy!
    PRINT PIN SAVE Saved!
    PREP TIME: 15 minutes minutes
    COOK TIME: 24 minutes minutes
    Total Time 39 minutes minutes
    Servings 4 large burgers

    Ingredients
      

    BURGERS

    • 1 cup (160 grams) cooked brown rice
    • 1 cup (200 grams) cooked or canned black beans , drained and rinsed
    • ½ cup (75 grams) onion , diced
    • ¼ cup (50 grams) cooked white potato , mashed or diced
    • 4 tablespoons rolled/old fashioned oats , or cornmeal or Panko breadcrumbs
    • 2 tablespoons BBQ Sauce
    • 2 teaspoons garlic powder
    • 2 teaspoon chili powder (American style - if in the UK just use a pinch)
    • 1 ½ teaspoon liquid smoke , or 1 teaspoon smoked paprika
    • 1 teaspoon fine sea salt
    • ½ teaspoon freshly ground black pepper
    • ½ cup (72 grams) corn , drained canned corn or defrosted frozen corn

    TO SERVE

    • 4 burger buns
    • BBQ Sauce , (homemade or store bought)
    Prevent your screen from going dark

    INSTRUCTIONS
     

    For the burgers

    • To a food processor add the rice, beans, onion, potato, oats, BBQ sauce, garlic powder, chili powder, liquid smoke and salt. Pulse a few times until combined but still chunky.
    • Add the corn and either pulse a couple of times or mix in with a wooden spoon or spatula.
    • Spoon the mixture into a bowl, and refrigerate for at least 20 minutes but overnight is fine.
    • Using your hands, shape the mixture into patties. Really squeeze them together well.
    • Brush a large frying pan with oil and heat over medium heat. Once hot add the burger patties and cook for about 10 to 15 minutes each side or until well set, and golden.
    • To oven-bake, place the patties on a well greased or parchment paper lined baking tray and bake at 375°F for 25 minutes, gently turning the patties at half-time.
    • Serve on buns with plenty of BBQ sauce and toppings of your choice.

    NOTES

    No food processor?
    In a large bowl add the beans and mash them with a potato masher until they are partially mashed. Add the other ingredients and using clean hands, mix and squish the mixture together.

    NUTRITION

    Serving: 1burger patty | Calories: 228kcal | Carbohydrates: 43g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 788mg | Potassium: 425mg | Fiber: 8g | Sugar: 4g | Vitamin A: 349IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
    Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟

    This recipe is adapted from Down Home BBQ Burgers in the book Vegan Burgers & Burritos.

    Hungry For More?

    • a stack of carrot fritters
      Curried Carrot Fritters
    • hands holding a large black bean burger
      Vegan Black Bean Burgers
    • 2 currie chickpea burger patties on a bun
      Curried Chickpea Burgers
    • A beet burger in a bun
      Beet Lentil Quinoa Burgers
    493 shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Vanessa says

      February 17, 2018 at 3:19 pm

      5 stars
      Love these!Thank you!

      Reply
    2. Nicole says

      January 12, 2018 at 8:03 pm

      5 stars
      Delicious. Kids love them.

      Reply
    3. Edward says

      January 12, 2018 at 12:49 pm

      5 stars
      Very good veggie burgers

      Reply

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan comfort food from scratch.

    More about me →

    Trending now!

    • a jar of apple brown sugar syrup
      Apple Brown Sugar Syrup
    • a bowl of braised white beans & greens with a slice of lemon and a piece of toast.
      Braised White Beans & Greens
    • 2 unbaked pie crusts and an empty pie dish
      Healthy Pie Crust
    • an uncut loaf of crusty bread on a slate board
      Easy Whole Wheat Bread
    • 3 jars of salad
      Peanut Crunch Salad in a Jar
    • a bowl of lemon cheesecake overnight oats with lemon curd and cookie crumbles
      Lemon Cheesecake Overnight Oats

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    Footer

    ↑ back to top

    TERMS

    PRIVACY
    ACCESSIBILITY
    NUTRITION

    KEEP IN TOUCH

    CONTACT ME
    SUBSCRIBE
    FOLLOW ON INSTAGRAM
    FOLLOW ON FACEBOOK
    FOLLOW ON PINTEREST

    ABOUT

    ABOUT
    MY COOKBOOK
    MEDIA

    WORK WITH ME

    Copyright © 2023 A Virtual Vegan- All Rights Reserved. Unauthorized use and/or duplication of material without express and written permission from this site's owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to A Virtual Vegan with appropriate and specific direction to the original content.