Just like all other brits, my family loves a barbecue. June hits and come rain or shine, you will find us outside, warming up over the open coals at any excuse. These smoky bean burgers are the perfect addition to a summer barbie. The ultimate crowd pleaser, fantastic for meat free Mondays, super easy to make and jam-packed full of flavour.
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As a vegetarian child I experienced everything the meat-free section had to offer. Strange fake chicken, odd bendy burgers and weird powdery sausages. In more recent years, I’ve come to realise that if you are going to be meat free, it’s important not to substitute with poorer versions of things you can’t eat, but instead celebrate with what you can. That’s why I love these smoky bean burgers – they are a dish in their own right.
These smoky bean burgers are surprisingly easy to make. Whack everything into a food processor and voila! That’s the mix done. Bake them in the oven, stack ’em high and enjoy with all the trimmings. You can even give them a char on the bbq for an extra special finish. Serve with lashings of homemade BBQ sauce, and sweet potato fries for a meat free meal fit for a king.
For salad lovers out there, the bean mixture can also be rolled into falafel-esque balls. Throw them over the top of a crisp salad with a generous spoonful of hummus for the perfect lunch/lunchbox.
Whether you are already a plant-based eater, or just want to cut down your meat intake, I know you will love this recipe! Please show me your creations by tagging me in a photo @georgieeatsuk, using the #georgieeats, or leaving me a comment down below. Keep smiling!
Smoky Bean Burgers
Loved by veggies and meat eaters alike, these smoky bean burgers stacked up high with homemade BBQ sauce and all the trimmings are sure to please! Easy, vegan, GF & healthy!
For The Burgers
- 1 400g can kidney beans drained & rinsed
- 1 medium carrot grated
- 1 clove garlic minced
- 1 tbsp wholegrain mustard
- 2 tbsp BBQ sauce
- 1/2 tsp smoked paprika
- 25 g (1/4 cup) quick cook oats
- Sea salt & freshly ground black pepper
- Olive oil
- Burger buns
- BBQ sauce
- Lettuce leaves
- Sliced beef tomatoes
- Mashed avocado
- Sliced red onion
Preheat the oven to 170ºc fan/190ºc/380ºf.
Place the beans, carrot, garlic, mustard, BBQ sauce, smoked paprika and oats into a high speed food processor along with 1 tsp of sea salt and a few grinds of black pepper. Pulse until everything is combined but still has a little texture.
Drizzle a little olive oil into the palm of your hands and use them to mould the bean mixture into 4 even patties. Place them onto a lined baking tray and flatten the top to create burger shapes. Bake in the preheated oven for 30-35 minutes, turning halfway through, until golden and holding their shape.
To serve, layer the bean burgers in crusty/toasted buns with lashings of extra bbq sauce, lettuce, tomato, avocado and rings of red onion. Enjoy whilst still piping hot.
To make these bean burgers into falafel-esque balls, use oiled hands to roll the bean mixture into 10-12 balls. Place them onto a baking tray and bake in the preheated oven for 25-30 minutes until golden brown and crispy.
You can, of course, use a shop brought BBQ sauce, but for an extra special touch, why not make your own! My recipe is easy, healthy and super delicious!
A few ingredient notes:
- These smoky bean burgers can also be made with black beans rather than kidney beans if you would prefer.
- Quick cook oats are cut a little finer than regular porridge oats. If you only have regular porridge oats to hand, give them a few pulses in the food processor first before adding the rest of the ingredients.