• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with me...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes

    Amazing Vegan BBQ-able Bean Burgers!

    Published: Jul 15, 2018 · Modified: May 15, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 6 Comments

    Jump to Recipe Print Recipe

    Every year I make bean burgers in giant batches and freeze them, ready to pull out and grill at the drop of a hat or rather,  at the signs of no drops of rain and a smidgeon of sunshine. Which means I've had some practice and trials to create these Amazing Vegan BBQ-able Bean Burgers!

    This year has been no exception, in fact, this year I've made even more burgers than I usually do, because it's been the hottest and driest summer in a long time, which has meant many more BBQ days than usual. Yay!

    this recipe

    Because I have made so many burgers this season, I have some collated some thoughts about what constitutes an amazing vegan bean burger:

    It needs to:

    • Taste amazing (duh!)
    • Have some texture and bite.
    • Hold up well on a BBQ and withstand flipping.
    • Taste great with all the yummy other bits we love to add to our burgers.

    How do we do that? Well, I add some seeds such as pumpkin or sunflower seed for a bit of crunch, some soy mince which adds a bit of extra bite and to keep them from falling apart, linseed (or flaxseed) which in my opinion is the best 'binder'' for any kind of burger, fritter or to stick breadcrumbs to something that you're going to fry. This formula will mean you end up with a delicious burger that has a great texture too!

    So. With that in mind, here's my fool proof, grill-able, easy vegan burger. Let me know if you make these Amazing Vegan BBQ-able Bean Burgers!

    Make a batch and add all the condiments! Speaking of which - we are currently OBSESSED with adding Wills Beetroot Ketchup to our burgers. It's tangy, rich and not too sweet. And.. conveniently ..it's in this month's Vegan Larder Box! So if you sign up now, you could be enjoying it next week.

    📖 Recipe

    Amazing BBQ-able Vegan Bean Burgers

    Louise-Claire Cayzer
    Every BBQ needs a decent bean burger. This one keeps vegans and everyone else who loves a burger happy!
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course BBQ
    Cuisine Vegan
    Servings 10 burgers

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 1 tin black beans ((standard 400g tin size))
    • 1 tin kidney beans
    • ½ cup (100g) dried soya mince (Do not add water to this!) (this is sometimes called TVP or hamburger helper, depending on where you are in the world)
    • 2 Tbs ground linseed mixed with 6 Tbs water (Also known as flax seed. This works as a binder and helps the burgers stick together when grilling. )
    • 2 teaspoon oregano or thyme (use fresh or dried )
    • 4 cloves garlic (very finely chopped)
    • 2 Tbs sunflower or pumpkin seeds (roughly chopped)
    • 1 medium onion (very finely chopped)
    • 1 teaspoon chilli sauce (optional but yummy. Add more if you like it hot! )
    • 3 Tbs BBQ or Tomato Sauce
    • 1 teaspoon smoked paprika
    • Salt & Pepper to taste

    Instructions

    • Finely chop the onion and garlic. Roughly chop the sunflower & pumpkin seeds. 
    • Add the beans and roughly mash 
    • Add all the other ingredients and mash & mix to combine. 
    • Let the mixture 'rest' in the fridge for around 20mins. This will allow the soya mince to re-hydrate and once cooled, the mix will be easier to work with.
    • Make into patties- these can be large or small, I like to make them around the same size as the palm of my hand. 
    • You can grill these straight away, or chill or freeze until needed. If you BBQ them, brush with a little oil to prevent them from sticking. 
    • Serve on a bun with all the trimmings. 
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    Vegan Bean Burgers Pinterest

    More Recipes

    • Vegan cranberry shortbread bar being held up to the camera to show off the crumble topping and pretty cranberry filling.
      Easy Cranberry Shortbread Crumble Bars
    • Sticky Toffee pudding with ice cream and more sauce being poured over it.
      Vegan Sticky Toffee Pudding (Sticky Date Pudding)
    • A bowl of creamy mushroom and chestnut soup ready to eat.
      Creamy Vegan Mushroom and Chestnut Soup
    • A bowl of chestnut and mushroom bourguignon ready to eat.
      Chestnut and Mushroom Bourguignon

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Terri says

      June 01, 2019 at 9:15 pm

      Hi
      I have been looking for a grillable bean burger, yours sounds delicious ? just one question please regarding ingredients, do you drain your bean ?
      I cook my black and kidney in batches as I use so many and then freeze them, so they don't have liquid...
      If you dot drain them for your recipe, what would you suggest I add as liquid please...

      Best wishes

      Terri

      Reply
      • Louise-Claire Cayzer says

        June 03, 2019 at 8:51 pm

        Hi Terri,
        Yes I do drain them! We also often cook ours in batches too, so much cheaper that way! I'll update the recipe xx

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Vegan Spanakopita Triangles ready to eat.
      Vegan Cheese and Spinach Spanakopita Triangles (Air Fryer or Oven Baked)
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew

    Tofu Lover? These are for you...

    • Air fried tofu nuggets ready to eat on a plate.
      Crunchy Air Fryer Tofu Nuggets
    • Delicious Tofu Dessert Recipes
    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked

    Vegan Dinner Inspo

    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • 50 or more vegan christmas main courses to try.
      50+ Best Vegan Christmas Dinner Main Entree Recipes
    • A bowl of courgette curry with rice, raita and a folded paratha bread.
      Courgette Curry with Chickpeas
    • A bowl of creamy white bean pasta with tomatoes ready to eat.
      Creamy Cannellini Bean & Tomato Pasta

    Craving something sweet?

    • Vegan Cardamom and Spinach cake with lemon buttercream and a candle on the top.
      Vegan Cardamom & Spinach Celebration Cake
    • Pineapple Upside Down Cake on a plate.
      Vegan Pineapple Upside Down Cake
    • Rhubarb cake with a slice taken out of it.
      Easy Vegan Rhubarb Cake
    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
      Vegan Pumpkin Swirl Brownies

    Recipes you're all loving!

    • Chestnuts roasted in the air fryer ready to eat.
      Air Fryer Roasted Chestnuts
    • Vegan Cheese Biscuits on a board ready to eat.
      Vegan Savoury Cheese Biscuits (Cookies)
    • Roasted Yellow tomato sauce on pasta.
      Roasted Yellow Cherry Tomato Sauce
    • Tomato and onion chutney with cheese and crackers.
      Tomato and Onion Chutney (Granny's Relish)

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Me
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme