These vegan BBQ black bean veggie burgers are smoky, crispy, and delicious! Ready in just an hour, enjoy these burgers for a weeknight dinner or meal prep them for the week. Black beans and quinoa add plant-based protein and fiber to these hearty burgers, making for a perfectly satiating sandwich.
BBQ Black Bean Veggie Burgers
OMG!! The perfect veggie burger is here, just in time for summer 🌞 🍔 These BBQ black bean burgers are absolutely delicious and I’m so excited to share them with you!
I created this recipe over a month ago but have been lazy about writing a blog post. But I can ensure you these are amazing – I’ve made them about 3 times since then and they are perfection every time. These burgers are packed with smoky flavors that remind me of sunny summer backyard picnics and barbecues, which makes me feel nice and warm on the inside 🤗
A common problem with homemade veggie burgers is that they are mushy and fall apart easily. These black bean burgers are not like that! They are firm, crispy, and hold their shape really well, even when wedged between two burger buns and covered with toppings. Basically, they are all you can ask for in a homemade veggie burger.
And did I mention each patty has 7 grams of protein? 🙌
Obviously, I’m a big fan of this recipe, so let’s get on with it!
Ingredients for BBQ Black Bean Veggie Burgers
Making your own veggie burgers is very easy once you get down that perfect veggie-burger formula. Here is what we use to make these black bean burgers.
- Black beans are the main protein source of these burgers and, quite frankly, the star of the show.
- Panko Breadcrumbs are an excellent binder and they make sure these burger patties are held together.
- Quinoa adds a nice texture to these burgers, plus extra protein and fiber. They also get a little crispy in the oven, making these burgers a real delight to bite into.
- Onions add an extra textural element and flavor.
- BBQ Sauce, Cumin, Smoked Paprika, Chili Powder, and salt + pepper work together to give these burgers a delicious smoky BBQ flavor.
How to make BBQ Black Bean Veggie Burgers
These veggie burgers are ready in 1 hour, and are so easy to make! Let’s break it down.
- Cook the quinoa.
- Sauté the onions until translucent.
- Mash black beans with a fork.
- Stir together all the ingredients and form into patties.
- Bake the veggie burgers and enjoy with your favorite toppings!
How to form perfect veggie burger patties
I used to form my veggie burger patties by hand, which yields uneven and disproportionate (yet still delicious!) patties. Even wonder how people get those perfectly round, beautifully even patties? Turns out, there are no special tools or molds required. All you need is a peanut butter jar lid (I learned this trick from Minimalist Baker!)
Line a peanut butter jar lid with plastic wrap, pack in the veggie burger dough, flip over, and you have a perfectly formed patty.
If you don’t have a peanut butter jar lid, you can also use a 1/4 cup measuring cup lined with plastic wrap. A measuring cup will also help you make a even patty shape and ensure that you have proportionate patties. Pack the dough into the measuring cup, flip out the dough, and flatten into a patty shape.
How to meal prep and freeze veggie burgers
The best part about these veggie burgers (besides the fact they are crispy and delicious) is that you can meal prep and freeze them! Double or triple this recipe if you want burgers for weeks. It’ll feel like you bought some frozen veggie burgers from the store, except better, because you make these yourself ❤️
Cooked black bean burger patties will last up to a week in the fridge in an airtight container, or you can store them in the freezer for up to a month.
You can also prep the veggie burger patty dough and freeze until ready to bake. I recommend forming the dough into patties, separating each patty with parchment paper so they don’t stick together, and storing them in a freezer bag.
More vegan sandwich recipesPrint
- 1/2 cup dry quinoa
- 1 small white onion, finely diced
- 1 15oz can black beans, drained and rinsed
- 1/2 cup panko breadcrumbs (sub gluten-free breadcrumbs)
- 1/4 cup BBQ sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, or to taste
- Start cooking the quinoa. In a small pot, add 1/2 cup dry quinoa and 1 cup water. Bring to a boil, then reduce the heat to low, and simmer for 15 minutes with the lid on. Remove from heat and set aside.
- While the quinoa is cooking, preheat the oven to 375 F.
- In a small pan over medium heat, add a little oil or water and sauté the diced onions for about 3-4 minutes or until translucent. Set aside.
- In a large mixing bowl, mash black beans with a fork until relatively smooth yet chunky. Then add the cooked quinoa, panko breadcrumbs, BBQ sauce, cooked onion, and all of the spices. Stir until fully incorporated.
- Grease a baking tray or line with parchment paper or a reusable silicone mat. Form the mixture into 7 veggie burger patties* and place evenly spaced on the tray.
- Bake in the center rack of the oven for 20 minutes, carefully flip the burgers, then bake another 20 minutes.
- Enjoy with extra BBQ sauce and your favorite burger toppings! Store the patties in an airtight container in the fridge for up to a week.
* For perfect patties, use a peanut butter jar lid lined with plastic wrap to get the perfect shape. (I learned this tip from Minimalist Baker) You can also use a 1/4 cup measuring cup lined with plastic wrap to get even portions, or just use your hands!
- Serving Size: 1 patty
- Calories: 154
- Sugar: 3.9g
- Sodium: 160mg
- Fat: 1.3g
- Saturated Fat: 0.12g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 28.9g
- Fiber: 5.18g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan veggie burger, black bean burger, veggie burger recipe