The Best Ever Vegan BBQ Veggie Burgers [GF]
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!
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.