These Vegan BBQ Bean Burgers are full of BBQ flavor, are easy to make, and are a great quick dinner.
I am a big fan of bean burgers, but sometimes they can be a bit of a nuisance; they like to fall apart or be too mushy when homemade.
This vegan bbq bean burger has a good texture and is able to keep its shape.
I created this recipe after eating some BBQ chips; I love BBQ chips.
But as I was eating them, I was thinking about how the flavor would be in a bean burger and thought, what the heck- I’ll try it!
Sure enough, it was delicious!
It only has a crunched up half cup of potato chips, but enough to give it a little pizazz, if you will.
I went with a pinto bean in this recipe because I thought it would soak up the flavor a little more than a black bean.
It seems to be the perfect bean for the job.
Choose your favorite BBQ sauce, you don’t need a ton of this, just 1/4 cup, but the flavor will shine through.
Have you ever had McCormick’s Montreal Steak Seasoning? (affiliate link)
It is totally vegan and totally amazing!
I use it frequently to add flavor to dishes.
I used 1 teaspoon of it in this recipe, and it really does the job.
My only dislike of this seasoning is it’s pretty high in salt.
So be sure not to add any salt to your recipe; it’s not needed with this stuff.
Oatmeal and flax eggs are what hold these patties together, which adds some nutritional value as well.
I have to make up for the potato chips somewhere 😉
These patties are very sticky.
I use a large cookie scoop and scoop them out on a Silpat liner.
Then flatten them with the palm of your hand into the shape I want them and then bake them.
My kids + husband love this recipe.
We like to throw some avocado on it and gobble them up.
Vegan BBQ Bean Burger Recipe Q&A
Can I use a different bean for this bean burger recipe?
You can, but I would stick to pinto beans. I have used a can of black beans before, and the black bean flavor overpowered the smoky flavor you want from the bbq sauce.
Are BBQ chips vegan?
The majority of bbq chips are vegan, but occasionally they hide milk in them.
So be sure to check the back of the ingredients next time you go to buy BBQ chips.
What ingredients do you need for these bbq vegan burgers?
Check out the recipe card at the bottom of the post for the full recipe.
- flax seed
- pinto beans
- fresh garlic
- vegan bbq sauce (whatever is your favorite)
- BBQ chips
- Montreal steak seasoning
- rolled oats (quick oats if that’s all you have)
How do you make this vegan burger recipe?
Preheat your oven to 400 degrees, line a baking sheet with a Silpat liner or parchment paper and set it aside.
Make your flax egg and let sit while you prepare the other ingredients.
Get a large bowl, add the rinsed and drained pinto beans, add everything but the oats and flax egg; take a potato masher or pastry cutter and smash up the mixture until it’s half mush and some partial beans left.
You could do this in a food processor, but I like the texture they have with hand smashing.
Then add your oats and flax egg, stir. I usually let mine sit for a while to let the oats soak up any liquid.
Take a large cookie scoop and scoop out even amounts on the Silpat lined baking sheet.
Then take the palm of your clean hand and smash down the uncooked patties to your desired thickness.
Bake in the preheated oven for 15 minutes, flip and bake for another 15 minutes, then remove from the oven.
How do you serve these bean burger patties?
These are best served warm on a bun with your classic burger toppings, whatever personal preference you have for a BBQ burger.
Here are some of our favorite toppings;
- vegan mayo
- caramelized onion or red onion
- green leaf lettuce
- vegan cheese
- more crushed BBQ chips
- extra barbecue sauce
How do you store leftover vegan bbq burgers?
These are best stored in an airtight container carefully placed (so they don’t fall apart) in the fridge for up to 5 days.
To reheat them, you can do it in the microwave (not as tasty), the air fryer, or in a non-stick pan or frying pan with a little oil on medium heat to crisp them up a bit.
Can you freeze these?
Yes, to freeze, you’ll want to flash freeze.
To do this, Take a cookie sheet that can fit in your freezer and line it with something the patties won’t stick to.
Place patties in a single layer and let freeze for about an hour or until frozen through; then, you can stack them in a freezer-safe bag for up to 3 months,
When removing from the freezer, let sit on the counter to defrost, then reheat with the above instructions.
Want some other vegan sandwich recipes?
- 2 flax eggs ( 2 TB flax meal to 4 TB water)
- 1 15 oz can pinto beans, rinsed and drained
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/4 cup BBQ sauce (whatever is your favorite)
- 1/2 cup BBQ chips, crumbled
- 1 tsp Montreal steak seasoning
- 1/2 cup rolled oats
- Preheat your oven to 400 degrees and line a baking sheet with a Silpat liner and set it aside.
- Make your flax egg and let sit while you prepare the other ingredients.
- Take your rinsed and drained pinto beans, add everything but the oats and flax egg, take a potato masher or pastry cutter and smash up the mixture until it's half mush and some partial beans left. Then add your oats and flax egg, stir. I usually let mine sit for a while to let the oats soak up any liquid.
- Take a large cookie scoop and scoop out even amounts on the Silpat lined baking sheet. Then take the palm of your clean hand and smash down the burgers to your desired thickness. Bake in the preheated oven for 15 minutes, then flip and bake for another 15 minutes, then remove from the oven.
- This is best served with some avocado on top. Top with whatever you desire.
Nutrition Information:Yield: 5 Serving Size: 1 patty
Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 610mgCarbohydrates: 39gFiber: 7gSugar: 7gProtein: 9g
The calories are computer generated and may not be 100% accurate.