How to Make Pulled BBQ Aubergine & Black Bean Burgers

If you’re on the hunt for a smoky, satisfying, and utterly delicious vegan burger, look no further than these Pulled BBQ Aubergine & Black Bean Burgers. This recipe blends tender, smoky aubergine with hearty black beans to create a mouthwatering plant-based option that’s packed with flavor and texture. Whether you’re grilling outdoors or cooking in your kitchen, these burgers deliver a fresh twist on BBQ favorites that everyone will love.

Why You’ll Love This Recipe

• Amazing smoky flavor: The pulled aubergine soaks up a rich BBQ sauce that gives every bite a deep, smoky taste.
• Hearty and filling: Combining black beans and aubergine creates a satisfying texture that keeps you full and energized.
• Perfect for all diets: This recipe is completely vegan, gluten-free friendly, and free from common allergens.
• Simple and quick prep: Minimal ingredients come together easily, making it ideal for weeknight meals or casual gatherings.
• Versatile serving options: Great on buns, salads, or as a protein-packed wrap — the options are endless.

Ingredients You’ll Need

The beauty of these Pulled BBQ Aubergine & Black Bean Burgers lies in their straightforward ingredient list, each carefully chosen to build flavor, texture, and nutrition. Fresh aubergine and black beans form the heart of the burger, while spices and BBQ sauce elevate the taste with smoky sweetness and a touch of heat.

• Aubergines (2 medium): Provides a tender, meaty base perfect for pulling apart and absorbing BBQ sauce.
• Black beans (1 can, drained and rinsed): Adds protein and creamy texture that holds the burger together.
• Onion (1 small, finely chopped): Adds mild sweetness and depth to the mix.
• Garlic cloves (2, minced): Boosts aroma and flavor with a subtle kick.
• BBQ sauce (3/4 cup): The essential smoky, tangy component for that signature pulled BBQ taste.
• Smoked paprika (1 tsp): Enhances the smokiness without needing a grill.
• Ground cumin (1/2 tsp): Adds warmth and complexity to the spice profile.
• Breadcrumbs (3/4 cup, optional): Helps bind the mixture and gives the burger structure; use gluten-free if needed.
• Olive oil (2 tbsp): For roasting the aubergine and cooking the burger patties to a perfect golden crust.
• Salt and pepper: To balance and highlight all the flavors.

Variations for Pulled BBQ Aubergine & Black Bean Burgers

One of the best parts about Pulled BBQ Aubergine & Black Bean Burgers is how easy they are to tweak to your personal taste or pantry needs. Whether you want to add extra veggies, switch up the spices, or change the texture, this recipe adapts beautifully.

• Spicy kick: Add diced jalapenos or a pinch of cayenne pepper to the mix for an extra heat boost.
• Cheesy option: Melt vegan cheddar or a sprinkle of nutritional yeast on top for a cheesy flavor twist.
• Nutty crunch: Mix in some finely chopped walnuts or sunflower seeds for texture and extra protein.
• Herb freshness: Toss in fresh chopped coriander or parsley for a burst of green brightness.
• Different beans: Substitute black beans with kidney beans or chickpeas for slight variations in flavor and texture.

How to Make Pulled BBQ Aubergine & Black Bean Burgers

Step 1: Roast the Aubergine

Start by preheating your oven to 200°C (400°F). Pierce the aubergines a few times with a fork, then roast whole on a baking tray for about 35-40 minutes until the skin is charred and the insides are soft. This roasting process gives the aubergine a smoky, tender base perfect for pulling apart into strands.

Step 2: Prepare the Pulled Aubergine

Once the aubergines are cool enough to handle, slice them in half and use a fork to gently shred the flesh into long, tender strands that resemble pulled meat. Set aside in a mixing bowl.

Step 3: Sauté Aromatics

Heat olive oil in a pan over medium heat, then add the finely chopped onion and minced garlic. Cook until soft and fragrant, about 5 minutes. This step builds the savory foundation for your burger mix.

Step 4: Combine Ingredients

To the bowl with pulled aubergine, add black beans (mashed lightly), sautéed onions and garlic, smoked paprika, cumin, and BBQ sauce. Mix everything well to combine. If the mixture feels too wet, stir in breadcrumbs a little at a time until it’s firm enough to shape into patties.

Step 5: Form and Cook Patties

Divide the mixture into 4-6 even portions and shape them into burger patties. Heat a little olive oil in a non-stick pan over medium heat and cook the patties for about 4-5 minutes on each side, or until nicely browned and heated through.

Pro Tips for Making Pulled BBQ Aubergine & Black Bean Burgers

• Patience with roasting: Fully roasting the aubergine is key to developing that smoky, meaty texture.
• Don’t over-mash the beans: Keep some texture for a better bite and structure in the patties.
• Breadcrumb alternatives: Use oat flour or ground flaxseed if you’d like a gluten-free binder.
• Rest before cooking: Let patties chill briefly in the fridge to help them firm up and hold shape when frying.
• Adjust BBQ sauce: Use your favorite brand or homemade BBQ sauce to tailor the sweetness or tanginess.

How to Serve Pulled BBQ Aubergine & Black Bean Burgers

Garnishes

Top your burgers with crisp lettuce, sliced pickles, fresh tomato, and a dollop of vegan mayo or avocado spread. A sprinkle of fresh herbs or some crunchy onions will add brightness and crunch to every bite.

Side Dishes

These burgers pair perfectly with classic sides like sweet potato fries, coleslaw, or grilled corn on the cob. For a lighter option, a vibrant mixed greens salad or quinoa salad complements the smokiness beautifully.

Creative Ways to Present

Try serving these Pulled BBQ Aubergine & Black Bean Burgers open-faced on toasted bread with layers of grilled veggies, or wrap the mixture in a tortilla with fresh slaw for a BBQ wrap twist. You can even turn them into sliders for party appetizers!

Make Ahead and Storage

Storing Leftovers

Store leftover cooked patties in an airtight container in the fridge for up to 3 days. They reheat well and maintain their smoky flavor and texture.

Freezing

For longer storage, freeze the raw patties on a baking sheet until firm, then transfer to a freezer bag. They keep well for up to 2 months and can be cooked straight from frozen with a little extra cooking time.

Reheating

Reheat in a skillet over medium heat or in a toaster oven to keep the outside crispy. Avoid microwaving to prevent sogginess.

FAQs

Can I use other types of beans in these burgers?

Absolutely! Kidney beans, chickpeas, or pinto beans make great substitutes if you want to switch things up or accommodate what you have on hand.

How spicy are these burgers?

These Pulled BBQ Aubergine & Black Bean Burgers have a mild smoky flavor by default, but you can add chili or cayenne powder to increase heat according to your preference.

Are these burgers gluten-free?

Yes, just swap the breadcrumbs for gluten-free alternatives like crushed gluten-free crackers, oat flour, or ground nuts to keep them gluten-free.

Can I make the burger patties ahead of time?

Definitely! You can prepare and form the patties in advance and store them in the fridge for up to 24 hours before cooking, which also helps them hold together better.

What is the best BBQ sauce to use?

Choose a BBQ sauce with a balanced smoky and sweet flavor; homemade or store-bought options both work well. Avoid sauces that are overly watery to keep the patties from becoming soggy.

Final Thoughts

These Pulled BBQ Aubergine & Black Bean Burgers are a game-changer for anyone craving a rich, smoky, plant-based burger packed with texture and flavor. Easy to make and endlessly adaptable, they’re sure to become your new favorite vegan comfort food. Give this recipe a try, and share the joy of delicious, wholesome eating with your friends and family.

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