The Best BBQ Bean Burgers
These BBQ bean burgers are hearty and flavoursome with a hint of spice. Described in our non-vegan taste test as ‘the best veggie burger we’ve ever had!’, not only is this vegan bean burger recipe quick and easy to make but it’ll go down a storm with the whole family!
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Serves: 8 burgers
Calories: 262kcal
Ingredients
For the burgers:
- 1 tin (400g) cannellini beans (drained* - approx 240g drained weight)
- 180 g BBQ sauce**
- 1 tin (400g) kidney beans (drained - approx 240g drained weight)
- 75 g sweetcorn (from a tin, drained weight)
- ½ tsp smoked paprika
- ½ tsp dried chilli flakes (or 1 tsp if you like it spicy)
- 2 tbsp fresh coriander (roughly chopped)
- 200 g fresh breadcrumbs*** (approx 4 slices of bread blitzed up)
For the coating:
- 75 g aquafaba*
- 200 g fresh breadcrumbs*** (approx 4 slices of bread blitzed up)
Other ingredients:
- oil to fry
Instructions
- Add the drained cannellini beans to a bowl and mash them roughly with the back of a fork.1 tin (400g) cannellini beans
- Stir in the bbq sauce, kidney beans, sweetcorn, smoked paprika, chilli flakes, fresh coriander and 200g of the breadcrumbs.180 g BBQ sauce**, 1 tin (400g) kidney beans, 75 g sweetcorn, 1/2 tsp smoked paprika, 1/2 tsp dried chilli flakes, 2 tbsp fresh coriander, 200 g fresh breadcrumbs***
- Form the mixture into 8 burgers around 2cm thick. The mixture will be quite wet but this is correct and you should still be able to form them into burgers - don’t be tempted to add flour as this can impair the texture and flavour. Set the burgers aside on a large plate or tray lined with greaseproof paper.
- Set the aquafaba and remaining 200g breadcrumbs out in separate bowls.75 g aquafaba*, 200 g fresh breadcrumbs***
- Dip each burger into the aquafaba and then into the breadcrumbs to generously coat them all over.
- Preheat a non-stick frying pan with 1 tbsp of oil.oil to fry
- Fry the burgers in the oil for 5 minutes on one side, before flipping them over and frying them on the other side for a further 5 minutes (10 minutes in total) until they are golden in colour and hot through. Add more oil as necessary for frying the remaining burgers.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: UK /USA/Dominican Republic
* When you drain the tin of cannellini beans, retain the liquid that they are in. This is called ‘aquafaba’ and will be used later in the recipe.
** Get the recipe for our delicious Homemade BBQ Sauce here!
*** Blitz up slices of bread (either fresh or stale) rather than buying breadcrumbs in a packet - shop bought breadcrumbs or panko breadcrumbs won’t work well in this recipe.
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 262kcal | Carbohydrates: 47g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Sodium: 601mg | Fiber: 3g | Sugar: 11g | Net Carbohydrates: 45g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!