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Friday, May 25, 2018
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  2. Avocado Pasta with Smoky Pecans
  3. Caterpillar Fruit Kebabs
  4. Creamy Golden Milk Smoothie
  5. Instant Pot Mushroom Masala
  6. Aquafaba Granola (Oil-Free!)
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  12. Cheesy Chili Baked Potato Fries (Oil-Free!)
  13. Pulled BBQ Jackfruit Sandwiches
  14. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  15. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  16. Lentil Bolognese with Spaghetti
  17. Vegan Mother’s Day Brunch Recipes!
  18. The Perfect Bowl of Oats
  19. Vegan Cinnamon Swirl Cake
  20. Cinnamon Raisin Peanut Butter
  21. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  22. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  23. Curry-Roasted Fennel Salad with Rosemary Tahini Dressing
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  26. Mango Coconut Yogurt (Coconut Cult Dupe!)
  27. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
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  29. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  30. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
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  32. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
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  34. Super Cleansing Slaw with Rosemary Dressing
  35. Banana Yogurt Goose Pops
  36. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
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  38. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  39. 25 Easy Lentil Recipes
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  42. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  43. Crazy Mug Lady: A round-up of my fave mugs!
  44. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  45. 5-Minute Raw Banana Splits
  46. Deconstructed Vegan Summer Rolls
  47. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  48. 5-Minute Veggie Coconut Wraps
  49. Instant Pot Saag Aloo with Sweet Potatoes
  50. Vegan Biscuits and Gravy
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  52. Curried Cauliflower, Grape, & Lentil Salad
  53. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
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  55. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
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  75. Carrot Garden Cupcakes
  76. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
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  78. Veggie Chickpea Potato Soup in Instant Pot
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  93. Ask Angela: Tips for drinking more water, my go-to cookware, and more
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  104. Thandai Phirni – Spiced Rice Flour Pudding
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  106. Flourless Bite-Sized Breakfast Muffins
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  110. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  111. Double Chocolate Granola Bars (Vegan)
  112. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  113. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
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Three BBQ Black Bean Burgers served on buns with red bell pepper, cabbage, and lettuce

Say hello to your new favorite veggie burger.

It’s gluten-free, BIG on flavor, infused with smoky BBQ flavor, and perfect on the grill or stovetop. Let’s do this!

Display of ingredients for vegan BBQ Black Bean Burgers including mushrooms, sweet potato, pecans, black beans, BBQ sauce, coconut aminos, spices, and quinoa

This burger is easy to make, requiring simple methods and 10 wholesome ingredients you likely have on hand right now.

It all starts with black beans that are cooked down until dry and cracked, which helps keep the burgers from being mushy. Then comes toasted pecans, which are pulsed into a meal.


Black beans and pecans in the food processor ready to be pulsed for BBQ Black Bean Burgers

Then we add quinoa, mushrooms, sweet potatoes, cumin, chili powder, BBQ sauce, and salt. Quinoa adds moisture and also binds the burgers, and the rest is all about flavor: sweet potatoes for sweetness, mushrooms for “meatiness” and texture, and the spices and sauce for smoky BBQ flavor.

All the ingredients in the food processor ready to become amazing BBQ Black Bean Burgers

For these burgers, it’s best to sear both sides on the stovetop and then finish baking in the oven, where they will dry out and firm up a bit. But they are firm enough for the grill as well!

Once cooked, it’s all about the toppings. We went for vegan buns, lettuce, cabbage, red pepper, pickles, and more BBQ + a little hot sauce. Swoon.

Gluten-free and vegan BBQ Black Bean Burger patties cooking in a skillet

We hope you all LOVE these burgers! They’re:

Smoky
Tender
Hearty
Satisfying
Customizable
Easy to make
& SO delicious

These burgers would make the perfect weeknight meal for you and the family or for hosting! Serve with Crispy Baked Fries, Garlicky Kale Salad, or Garlicky Guac and Plantain Chips!

If you’re into veggie burgers, also be sure to check out our Chickpea Sun-Dried Tomato Burgers, Grillable Veggie Burgers, Sweet Potato Black Bean Burger, Black Bean Beet Veggie Burger, Simple Veggie Sliders, and Green Chili Veggie Burger.

If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a BBQ Black Bean Burger on a bun with fresh vegetables

4.9 from 8 reviews Smoky BBQ Black Bean Burger Print Friendly Version Prep time Cook time Total time Smoky, hearty black bean burgers with sweet potato, mushrooms, quinoa, and pecans. Wholesome, satisfying, BIG on flavor, and just 10 ingredients required! The ultimate veggie burgers for the grill or stovetop. Author: Minimalist Baker Recipe type: Entrée Cuisine: Vegan, Gluten-Free Serves: 4 Ingredients BURGERS

  • 1 cup (185 g) cooked + cooled quinoa, divided (see notes for cooking instructions)
  • 1 15-ounce (425 g) can black beans, rinsed and dried
  • 2/3 cup (66 g) raw pecans
  • 1 Tbsp (15 ml) coconut or avocado oil, plus more for cooking burgers (or water)
  • 1 medium sweet potato (~130 g) peeled and cut into 1/4-inch rounds (~1 heaping cup)
  • 2 heaping cups (~150 g) thinly sliced cremini or button mushrooms (~1 cup cooked down)
  • optional: 2 Tbsp (30 ml) coconut aminos
  • Heaping 1/2 tsp sea salt, plus more to taste
  • 2 1/2 tsp chili powder
  • 2 1/2 tsp cumin powder
  • 3 Tbsp (45 g) vegan-friendly BBQ sauce (I like Annie’s organic original BBQ sauce), plus more for glazing

FOR SERVING optional

  • Vegan-friendly hamburger buns (and gluten-free if needed) OR lettuce wraps
  • Veggies of choice (i.e. onion, cabbage, tomato, pickles)

Instructions

  1. If you haven’t yet, cook quinoa and set aside to cool (see notes for instructions).
  2. Preheat oven to 350 degrees F (176 C) and spread rinsed, dried black beans onto a parchment-lined baking sheet. Bake beans for 6 minutes. Then add pecans to the baking sheet and bake for 10 minutes more. The nuts should be fragrant and golden brown (be careful not to burn), and the beans should appear dry and cracked open (this way, they do not become mushy in the burger mix). Set aside to cool. Increase oven temperature to 375 degrees F (190 C).
  3. In the meantime, heat a medium to large cast-iron or metal skillet over medium/medium-low heat. Once hot, add 1 Tbsp oil (or water) and the sweet potato. Cover and cook for 3-4 minutes, turning heat down if the potatoes are browning too quickly. Once browned on the underside, flip and cook for 3-4 minutes more or until tender and golden brown. Remove from the pan.
  4. To the still-hot pan, add the sliced mushrooms and coconut aminos (optional – sub a little salt otherwise) and cook on medium/medium-high for about 4-5 minutes, stirring frequently, or until they’re browned, fragrant, and cooked down to half their size (~1 cup). Set aside.
  5. To a food processor, add beans and pecans and blitz/pulse into a loose meal (some texture is good – you don’t want a powder).
  6. Next, add cooked sweet potato, mushrooms, half the quinoa, sea salt, chili powder, cumin, and BBQ sauce and pulse a few times to combine (again, some texture is good here – you're not going for a purée).
  7. Transfer the mixture to a mixing bowl and stir in the rest of the quinoa. Then taste and adjust flavor as needed, adding more cumin for smokiness, chili powder for heat, BBQ sauce for sweetness / depth of flavor, or salt for saltiness.
  8. If the mixture appears too wet, add more quinoa. If it looks too dry, add more BBQ sauce (or a little coconut aminos) to moisten.
  9. Divide the mixture into four even balls and form into patties with your hands or by lining a 1/2 cup measuring cup with plastic wrap, packing the mixture inside, then lifting the plastic wrap out – mash slightly into more of a disc. Refrigerate burgers for 30 minutes.
  10. Once chilled, heat the cast-iron or metal pan from earlier over medium heat. Once hot, add a bit more oil (or water) and the burgers. Cook for 4-5 minutes. Then carefully flip and cook for 4-5 minutes on the other side. Then turn off heat, glaze/brush with a bit more BBQ sauce, and transfer the pan to the oven. Bake at 375 F (190C) for 10-15 minutes more. The burgers should appear browned.
  11. Serve as is or with toppings. We enjoyed ours on buns with butter lettuce, shredded red pepper, shredded cabbage, pickles, radish, and more BBQ sauce. Store leftovers in the refrigerator for 3-4 days or in the freezer up to 1 month.

Notes *To cook quinoa, add 1/2 cup rinsed, drained quinoa to a small saucepan and toast for 3 minutes over medium heat. Then add 1 cup (240 ml) water and bring to a boil. Once boiling, cover and reduce heat to a simmer. Cook for 18 minutes or until water is absorbed. Then fluff with a fork and set off the heat uncovered to cool.
*Prep time does not include cooking and cooling quinoa.
*Nutrition information is a rough estimate for 1 of 4 burgers calculated with 1 1/2 Tbsp (21 ml) oil and without coconut aminos or toppings. Nutrition Information Serving size: 1 burger (of 4) Calories: 289 Fat: 19 g Saturated fat: 2.1 g Carbohydrates: 45.6 g Sugar: 6.8 g Sodium: 433 mg Fiber: 8.7 g Protein: 12.4 g 3.5.3226

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