Big, flavour-packed Vegan BBQ Burgers slathered in BBQ sauce. Grab a napkin because it's going to get messy!
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.
Success tip - Only pulse the food processor. Don't process the mixture too much. This is important for good texture.
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
- crispy onion rings or caramelized onions
- lettuce and tomato slices
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.
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.
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 BBQ BurgersAuthor:
- 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
- 4 burger buns
- BBQ Sauce , (homemade or store bought)
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.
This recipe is adapted from Down Home BBQ Burgers in the book Vegan Burgers & Burritos.