Like many British families, we adore a barbecue. When June arrives, come rain or shine, you’ll find us gathered around the coals at any excuse. These smoky bean burgers are a brilliant addition to a summer barbecue: crowd-pleasing, ideal for Meat-Free Mondays, simple to prepare and full of flavour.
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Growing up vegetarian, I tried the full range of meat-free substitutes — some were odd or disappointing. Over time I’ve learned it’s better to celebrate what plant-based food can be, rather than trying to imitate meat poorly. These smoky bean burgers are a great example: they’re a satisfying dish in their own right, not a lesser version of something else.
These burgers are surprisingly quick to make. Pop the ingredients into a food processor, pulse to combine, shape into patties and bake. They hold together well and develop a lovely golden crust in the oven. For extra flavour you can finish them over the barbecue to get a bit of char. Serve with plenty of homemade BBQ sauce and sweet potato fries for an indulgent plant-based meal.
If you prefer lighter options, the same mixture can be rolled into falafel-style balls and served on top of a crisp salad with a spoonful of hummus for lunch or a packed lunch alternative.
Whether you’re fully plant-based or simply cutting down on meat, these burgers are a dependable, tasty option. I’d love to see what you make — tag me on Instagram @georgieeatsuk or leave a comment below. Keep smiling!
G x
Smoky Bean Burgers
Loved by vegetarians and meat-eaters alike, these smoky bean burgers stacked with BBQ sauce and classic burger toppings are easy, vegan, gluten-free friendly and packed with flavour.
Main Course
Mediterranean, American
Ingredients
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
To Serve
- Burger buns
- Extra BBQ sauce
- Lettuce leaves
- Sliced beef tomatoes
- Mashed avocado
- Sliced red onion
Instructions
-
Preheat the oven to 170ºC fan / 190ºC / 380ºF.
-
In a food processor combine the beans, grated carrot, garlic, mustard, BBQ sauce, smoked paprika, oats, 1 tsp sea salt and several grinds of black pepper. Pulse until the mixture comes together but still retains a little texture.
-
Drizzle a little olive oil into your hands and form the mix into four even patties. Place them on a lined baking tray and press the tops flat to shape. Bake for 30–35 minutes, turning once, until golden and firm to the touch.
-
To serve, toast the buns if you like, then layer the burgers with extra BBQ sauce, lettuce, tomato, mashed avocado and red onion rings. Serve while hot.
Recipe Notes
Make falafel-style balls: with oiled hands roll the mixture into 10–12 balls, place on a baking tray and bake for 25–30 minutes until golden and crisp.
Store-bought BBQ sauce works fine, but homemade sauce adds depth and freshness.
Gluten-free: Use certified gluten-free oats and gluten-free burger buns to keep the recipe suitable for coeliac or gluten-sensitive diners.
Ingredient tips:
- You can swap kidney beans for black beans if you prefer a slightly different texture and flavour.
- Quick-cook oats are finer than regular porridge oats; if using regular oats pulse them briefly in the food processor before combining with the other ingredients.