We may earn money or products from the companies mentioned in this post.
Get ready for The Best Ever Vegan BBQ Veggie Burgers! Gluten-free, delicious, thick and hearty. So easy to make, simple ingredients and amazing flavor and texture! NO mushy veggie burger here!
This recipe is LONG overdue, friends! I have had this vegan BBQ veggie burger recipe in my back pocket for quite some time but haven’t shared it for several reasons. Essentially. the flavor was incredible, but my original recipe required SO many steps that they took an hour to make, and you know, that’s not how I roll over here! So I knew I couldn’t share this recipe until I made it a lot easier.
Thankfully, all it took was some slight modifications and omitting some ingredients and now I bring you:
The Best Ever Vegan BBQ Veggie Burgers!
When I say I simplified this recipe, I truly mean it! My original recipe called for baking the black beans first, which dries them out so the burgers don’t get mushy. It also required sauteing onions and garlic, and a food processor to chop the walnuts. Way way way too many steps.
But when I first attempted to simplify the recipe, I honestly thought it wouldn’t work. I omitted the onions and garlic, didn’t bake the beans and I left out the walnuts. The result? Totally perfect veggie burgers!!!
These veggie burgers are:
gluten-free
high protein
WFPB (whole food plant based)
so delicious
incredibly easy to make
thick and hearty
kid friendly
made with simple ingredients
So, let’s get to it!
Ingredients
The ingredient list may seem a little long, but these are all basic ingredients that you most likely already have on hand!
Canned Black Beans- I use low sodium.
Rolled Oats- certified gluten-free if needed!
Ground Flax Seed- to make your flax egg.
BBQ Sauce- make sure to use a BBQ sauce you LOVE as this adds a lot of the flavor to these vegan BBQ veggie. burgers!
Coconut Aminos- or soy sauce.
Fresh Garlic
Garlic Powder
Onion Powder
Smoked Paprika
Cumin
Salt and Pepper
How to Make the Best Ever Vegan BBQ Veggie Burgers
Start by making your flax egg by combining 1 tbsp ground flax seed and 3 tbsp warm water together in a small bowl, mix and let it sit for about 10 minutes.
While you wait for the flax egg to do its magic, drain and rinse 2 cans of black beans. Lay the black beans on a thick layer of several paper towels or a thick kitchen towel. Spread them out and dry the beans by gently patting them. You want them to be dry enough so they aren’t soaked, but moist enough to where you touch them and they still feel slightly wet. Pat drying the beans perfectly is the key to these veggie burgers NOT coming out mushy!
Add the beans to a large bowl and mash ONLY about half of them. You don’t need to mash until they are mushy- you want a little texture.
Now add the remaining ingredients to the bowl (don’t forget your flax egg!) and mix very well. The mixture should be wet enough that the burgers easily hold together, but not mushy. If it feels too wet- add more oats. If it feels too dry, add a little water.
Divide the mixture up so you have 4 large burgers. Take your time to press the mixture together in your hands so everything holds together nicely, and then shape into a thick patty.
Add a little oil to a pan over medium-low heat. Cook the veggie burgers on each side for about 4-5 minutes until heated throughout. I like to cook mine just until there is a little char on the outside.
Add the remaining BBQ sauce to a small bowl and glaze each side of the veggie burgers. Don’t skip the glaze, it adds a TON of flavor and texture! I find it easiest to use a basting brush.
Enjoy on a bun or over a salad! We like to top these vegan BBQ veggie burgers with avocado or guacamole. So delicious!
FAQ
I haven’t tried it myself, but I assume it would work well!
You can use soy sauce and even teriyaki sauce as well.
I haven’t tested out a substitute for oats, but I assume breadcrumbs could work. You would just have to play around with amounts until the texture is right.
PIN IT for later!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
The Best Ever Vegan BBQ Veggie Burgers [GF]
Ingredients
- 1 tbsp ground flax seed for your flax egg
- 3 tbsp warm water for your flax egg
- 2 cans low sodium black beans drained, rinsed and pat dried see notes
- 1 & 1/3 cup rolled oats certified GF if needed
- 3 tbsp BBQ sauce
- 1 tbsp coconut aminos or soy sauce
- 2 tsp fresh minced garlic
- 1 & 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp pink Himalayan salt
- pepper to taste
BBQ Sauce Glaze
- 2 tbsp BBQ sauce
Instructions
- Start by making your flax egg by combining 1 tbsp ground flax seed and 3 tbsp warm water together in a small bowl, mix and let it sit for about 10 minutes.
- While you wait for the flax egg to do its magic, drain and rinse 2 cans of black beans. Lay the black beans on a thick layer of several paper towels or a thick kitchen towel. Spread them out and dry the beans by gently patting them. You want them to be dry enough so they aren't soaked, but moist enough to where you touch them and they still feel slightly wet. Pat drying the beans perfectly is the key to these veggie burgers NOT coming out mushy!
- Add the beans to a large bowl and mash ONLY about half of them. You don't need to mash until they are mushy- you want a little texture.
- Now add the remaining ingredients to the bowl (don't forget your flax egg!) and mix very well. The mixture should be thick, hearty and wet enough that the burgers easily hold together, but not mushy and fragile. If it feels too wet- add more oats. If it feels too dry, add a little water.
- Divide the mixture up so you have 4 large burgers. Take your time to press the mixture together in your hands so everything holds together nicely, and then shape into a thick patty.
- Add a little oil to a pan over medium-low heat. Cook the veggie burgers on each side for about 4-5 minutes until heated throughout. I like to cook mine just until there is a little char on the outside.
- Add the remaining 2 tbsp of BBQ sauce to a small bowl and glaze each side of the veggie burgers. Don't skip the glaze, it adds a TON of flavor and texture! I find it easiest to use a basting brush.
- Enjoy on a bun or over a salad! We like to top these vegan BBQ veggie burgers with avocado or guacamole. So delicious!
Notes
- Drying the beans: make sure they are not completely soaked, but wet enough that they still feel slightly moist when you touch them.
Cant black beans be cooked from dry beans rather than canned?
of course! As long as you have the same amount as 2 15 oz cans of beans 🙂