Barbecue Vegan Burger Recipe for Flavorful Plant-Based Meals

If you’re craving a smoky, juicy burger but want to keep it plant-based, this barbecue vegan burger recipe is your new go-to meal. Perfectly seasoned and grilled to perfection, these burgers boast rich barbecue flavors that satisfy your taste buds without any meat.

Whether you’re a long-time vegan or simply looking to add more plant-powered meals to your menu, this recipe offers a delicious, hearty alternative that everyone will love. Plus, it’s easy to customize with your favorite toppings and sides, making it a versatile dish for weeknight dinners or weekend cookouts.

Using wholesome ingredients like black beans, oats, and smoky spices, these burgers are packed with protein and fiber to keep you full and energized. The tangy barbecue sauce adds a mouthwatering glaze that elevates the flavor, making this burger a standout at any meal.

Ready to impress your friends and family with a vegan burger that tastes anything but ordinary? Let’s dive into how you can make these irresistible barbecue vegan burgers at home.

Why You’ll Love This Recipe

This barbecue vegan burger recipe brings together simple, nutritious ingredients that create a rich and satisfying burger experience. The texture is perfectly balanced—soft and tender on the inside with a slight crisp on the outside.

It’s a great alternative to traditional meat burgers for those looking to reduce their meat intake or embrace a plant-based lifestyle.

Additionally, the recipe is incredibly adaptable. You can easily swap out ingredients to suit your preferences or dietary needs, making it a flexible choice for diverse palates.

The homemade barbecue sauce seals the deal with its smoky, tangy kick, and it’s also vegan-friendly!

Finally, this burger pairs wonderfully with a variety of homemade buns, including the delicious Hamburger Bun Sourdough Recipe, adding a fresh, artisanal touch to your meal.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup rolled oats
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons barbecue sauce (plus extra for glazing)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 2 tablespoons olive oil for cooking
• 4 vegan hamburger buns
• Lettuce, tomato slices, pickles, and vegan mayo for serving

Equipment

• Mixing bowl
• Fork or potato masher
• Measuring cups and spoons
• Non-stick skillet or grill pan
• Spatula
• Small bowl (for flax egg)
• Knife and cutting board

Instructions

1. Prepare the flax egg: In a small bowl, combine ground flaxseed with water. Stir and set aside for about 5 minutes until it thickens.
2. Mash the black beans: In a large mixing bowl, use a fork or potato masher to mash the black beans until mostly smooth but still a bit chunky for texture.
3. Add the oats, onion, garlic, and spices: Stir in the rolled oats, finely chopped onion, minced garlic, smoked paprika, chili powder, cumin, salt, and pepper. Mix well.
4. Incorporate wet ingredients: Add the barbecue sauce, soy sauce, and the prepared flax egg to the bean mixture. Stir until all ingredients are fully combined.
5. Form patties: Divide the mixture into 4 equal portions and shape each into a firm patty, roughly 3/4 inch thick.
6. Cook the patties: Heat olive oil in a non-stick skillet or grill pan over medium heat. Add the patties and cook for about 4-5 minutes per side, until browned and crispy on the outside.
7. Glaze with barbecue sauce: In the last minute of cooking, brush a layer of barbecue sauce onto each patty and let it caramelize slightly.
8. Assemble the burgers: Toast the vegan buns lightly. Spread vegan mayo on the bottom half, add lettuce, the cooked patty, tomato slices, pickles, and top with the bun.
9. Serve and enjoy! These burgers taste fantastic with crispy fries or a fresh salad on the side.

Tips & Variations

For best results, chill the patties for at least 30 minutes before cooking. This helps them hold together better on the grill or pan.

If you want to add even more texture, try adding finely chopped mushrooms or grated carrots to the mixture. For extra smoky flavor, consider using liquid smoke or smoked sea salt.

Feeling adventurous? Swap black beans for chickpeas or lentils to change the flavor profile.

You can also experiment with different barbecue sauces—homemade or store-bought—to find your perfect match.

Want to make your own buns? Check out this Hamburger Bun Sourdough Recipe for a fresh, homemade touch.

Nutrition Facts

Serving Suggestions

This barbecue vegan burger pairs beautifully with classic sides like sweet potato fries or a crunchy coleslaw. For a lighter option, try serving with a fresh mixed green salad tossed in a tangy vinaigrette.

To complete your meal, consider a refreshing beverage such as my Green Goodness Juice Recipe, which adds a bright, healthy contrast to the smoky burger flavors.

For a fun twist, serve the burgers open-faced on toasted buns with extra barbecue sauce drizzled on top. You can also add slices of avocado or vegan cheese to enrich the burger even further.

Conclusion

This barbecue vegan burger recipe is a delicious and satisfying way to enjoy a classic comfort food with a plant-based twist. The combination of black beans, oats, and smoky spices offers a hearty texture and flavor that will delight vegans and meat-eaters alike.

Preparing these burgers is straightforward and fun, making them perfect for family dinners, weekend barbecues, or any time you want a tasty, health-conscious meal.

By incorporating wholesome ingredients and a flavorful barbecue glaze, this recipe proves that vegan cooking doesn’t have to be complicated or bland. It’s a wonderful introduction to plant-based meals and a great recipe to keep in your culinary repertoire.

For more tasty recipes to complement your burger night, check out the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the Glazed Twist Donut Recipe for a sweet finish.

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