This homemade Vegetarian BBQ Black Bean and Brazil Nut Burger is THE BEST! Packed full of flavour and lip smakingly good - it might just end up being your new favourite burger.
As a vegetarian, I don't actively seek out meat replacements or foods that remind me of my meat-eating days. With so many amazing vegetarian recipes to try, I don't miss meat in my diet at all, but I love barbeque food and the veggie burgers you can buy just don't cut the mustard.
So I decided to invent one of my own and it will be the best burger you've ever tasted!
Think - lightly spiced hearty patties of black bean, brazil nut, mushroom, sweet potato and quinoa brought together with the sweet and sticky smokiness of Jack Daniels Smokey BBQ sauce.
Nom. Nom. NOM.
We had one each for dinner - which was plenty in one sitting because these burgers really are F-I-L-L-I-N-G. I made a batch of 8, so Justin took a couple to work for lunch which he smashed up in a lunch box, adding a heaping of salad and an avocado on top. Smashed burgers sound kind of wrong but he said they were even better the next day even in their non-burger state, and hey, that man has a thing for protein.
Black beans+brazil nuts+quinoa = a big helping of protein so he was happy.
I added lettuce, tomato, a slice of cheese, red cabbage, red onion, gherkins, onion rings and topped with a dollop of Jack Daniels Smokey BBQ Sauce. If that combo doesn't tickle your taste buds have a look through the list below and top your burgers with whatever takes your fancy.
Black Bean and Brazil Nut Burger topping ideas
- Mango and coriander
- Greek yoghurt with cucumber and red onion
- Kimchi and coconut
- Raddichio and red onion coleslaw
- Blue cheese and pear
- Spinach and sliced olives
- Hummus and grilled peppers
- Crushed pretzels and mustard
- Artichoke hearts and goats' cheese
- Rocket, mozzarella and balsamic vinegar
- Pineapple and spring onion
- Crushed Doritos and Monterrey jack cheese
Let's make the best burgers you'll ever eat, shall we?
- 1 tbsp olive oil
- 240 g tin of black beans, drained, rinsed and dried
- 150 g brazil nuts, roughly chopped
- 200 g chestnut mushrooms, roughly chopped
- 125 g quinoa, cooked
- 2 sweet potaoes, peeled and cut into discs
- 1 tsp chilli powder
- 1 tsp cumin powder
- .5 tsp sea salt
- 3 tbsp BBQ Sauce, I used Jack Daniels Smokey BBQ
- 4 brioche buns , or burger buns of your choice
- toppings (lettuce, cheese, pickles, avocado, onion rings), see list above for ideas
- Preheat your oven to 180°C/160°C Fan/Gas 4
- Drain, rinse and dry the black beans with kitchen roll or a tea towel. Spread in an even layer on an oven tray lined with foil. Cook for 8 minutes and then add the chopped brazil nuts on top and bake for a further 8 minutes. You are looking for the beans to appear dry and cracked and the nuts to be lightly browned. Once cooked, set aside to cool.
- Heat a tablespoon of olive oil in a pan and fry the sweet potatoes on each side until they are soft and browned (about 2 mins on each side) Once cooked remove and set aside.
- Using the same pan add the mushrooms with a sprinkling of sea salt and cook for around 4 mins until they're browned.
- In a food processor add the cooled beans and nuts and pulse for around 30 seconds until they resemble breadcrumbs - a bit of texture is fine.
- Add the sweet potatoes, mushrooms, sea salt, cumin and chilli powder and pulse for a further 30 seconds until combined. Again, texture is good - you don't want a gloopy mess!
- Tip all the ingredients into a large bowl and stirl through the quinoa and BBQ sauce. Add more quinoa if the mixture is too wet or a little water if it's too dry. Taste and adjust seasoning.
- Divide the mixture into 4 equal parts and use your hands to press the mixture into patties. Pop them on a plate, cover with cling film and leave them in the fridge for 30 minutes to firm up.
- When you're ready to cook the burgers you can griddle them on both sides for a couple of minutes or until they are golden brown. Finish them in the oven 180°C/160°C Fan/Gas 4 for 12 minutes so that they are cooked and hot all the way through. Once cooked you could then put them on the BBQ for a more authentic BBQ experience but this is totally optional!
- Assemble the burgers by slicing a bun in half, adding lettuce, then the burger patty top with whatever you fancy. I used cheese, pickles, tomato, red cabbage and onion rings and added an extra dollop of BBQ sauce.
- The black beans should be cooked in the oven until they are cracked and dry, otherwise, the burger will be too mushy
- Don't over process the mixture - some texture is good and will help hold the burgers together
- Go wild with toppings! Refer to the list above for ideas
- Store leftover burgers in the fridge for 4 days
- Freeze for up to 1 month
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 908Total Fat: 49gSaturated Fat: 17gUnsaturated Fat: 0gCholesterol: 143mgSodium: 1089mgCarbohydrates: 94gFiber: 10gSugar: 7gProtein: 25g
Don't forget to check out my Recipe Index for more easy vegetarian and vegan sweet and savoury recipes.
If you try these Vegetarian Black Bean and Brazil Nut Burgers, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!