Pulled BBQ Aubergine & Black Bean Burgers Recipe
Introduction
These pulled BBQ aubergine and black bean burgers offer a delicious vegetarian twist on a classic favorite. Smoky, sweet, and packed with flavor, they make a satisfying meal that’s perfect for any barbecue or casual dinner.
Ingredients
- 2 large aubergines, pricked all over with a fork
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 heaped tsp garlic granules
- 2 tsp smoked paprika
- 1 tbsp demerara sugar
- 1 tsp dried oregano
- 5 tbsp barbecue sauce
- 400g can black beans, drained
- 4 burger buns, toasted and lightly buttered
- Red onion or pink pickled onion, shredded lettuce, coleslaw and corn on the cob, to serve (optional)
Instructions
- Step 1: Heat the grill to high and grill the aubergines, turning occasionally, until blackened and soft all over—about 20 to 30 minutes. Set aside to cool.
- Step 2: Meanwhile, heat the olive oil in a large ovenproof pan over medium heat. Add the sliced onion and fry until softened and golden, about 10 minutes. Preheat the oven to 200°C (180°C fan)/gas mark 6.
- Step 3: Peel the skin from the cooled aubergines and discard it, or scoop out the flesh using a spoon. Add the aubergine flesh to the pan with the onion.
- Step 4: Stir in the garlic granules, smoked paprika, demerara sugar, dried oregano, 1 tsp sea salt, and 1 tsp black pepper until aromatic. Mix in the barbecue sauce and black beans, then season to taste.
- Step 5: Bake the mixture in the oven until the sauce is rich and thick and the aubergine resembles pulled pork, about 10 to 15 minutes.
- Step 6: Pile the pulled aubergine and black bean mixture into toasted burger buns. Add red or pink pickled onion, shredded lettuce, or other favorite burger fillings. Serve with coleslaw and corn on the cob, if you like.
Tips & Variations
- For extra smoky flavor, try adding a splash of liquid smoke or smoked chili powder.
- Swap the barbecue sauce for a spicy chipotle sauce to give the burgers a kick.
- Use a fork to break up the aubergine flesh for a more shredded texture that mimics pulled pork better.
- Serve on gluten-free buns or lettuce wraps to accommodate dietary preferences.
Storage
Store any leftover pulled BBQ aubergine and black bean mixture in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water if needed to keep the mixture moist. The burger filling can also be frozen for up to 1 month—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers ahead of time?
Yes, you can prepare the aubergine and black bean mixture a day in advance and reheat it before serving. This also allows the flavors to develop further.
Are these burgers suitable for vegans?
They can be made vegan by ensuring the burger buns are vegan and using a plant-based butter or skipping the butter when toasting the buns.
Print
Pulled BBQ Aubergine & Black Bean Burgers Recipe
- Total Time: 50 minutes
- Yield: 4 burgers 1x
- Diet: Vegetarian
Description
This delicious recipe features pulled BBQ aubergine and black bean burgers, offering a smoky and savory plant-based alternative perfect for burger lovers. The aubergines are grilled until charred and soft, then combined with spiced onions, smoky paprika, and barbecue sauce for a rich, pulled pork-like texture, served in toasted buns with optional fresh toppings.
Ingredients
Main Ingredients
- 2 large aubergines, pricked all over with a fork
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 1 heaped tsp garlic granules
- 2 tsp smoked paprika
- 1 tbsp demerara sugar
- 1 tsp dried oregano
- 5 tbsp barbecue sauce
- 400g can black beans, drained
- 4 burger buns, toasted and lightly buttered
Optional Toppings
- Red onion or pink pickled onion
- Shredded lettuce
- Coleslaw
- Corn on the cob
Instructions
- Grill the Aubergines: Heat the grill to high. Prick the aubergines with a fork all over and place them under the grill. Turn occasionally and cook for 20-30 minutes until the aubergines are blackened and soft throughout. Once done, set aside to cool.
- Sauté the Onion: Meanwhile, heat the olive oil in a large ovenproof pan over medium heat. Add the thinly sliced onion and fry for about 10 minutes until softened and golden.
- Prepare the Aubergine Flesh: Once the aubergines have cooled, peel off the skin or scoop out the flesh with a spoon. Add the aubergine flesh to the pan with the cooked onions.
- Add Spices and Sauce: Stir in the garlic granules, smoked paprika, demerara sugar, dried oregano, 1 teaspoon sea salt, and 1 teaspoon black pepper to the pan. Mix until fragrant. Then add the barbecue sauce and drained black beans, folding everything together well.
- Bake the Mixture: Preheat the oven to 200°C (180°C fan)/Gas mark 6 if not already done. Place the pan in the oven and bake the mixture for 10-15 minutes until the sauce is thickened and the aubergine has a pulled-pork consistency.
- Assemble the Burgers: Spoon the pulled BBQ aubergine and black bean mixture onto the toasted, lightly buttered burger buns. Add toppings such as red or pink pickled onion, shredded lettuce, coleslaw, and serve with corn on the cob if desired. Enjoy your flavorful plant-based burgers!
Notes
- You can substitute barbecue sauce with homemade versions for a personalized flavor.
- For an extra smoky taste, use smoked sea salt instead of regular salt.
- The buns can be swapped for gluten-free options if needed.
- The burger patties can be made ahead and reheated in the oven before serving.
- Adding more spices like cumin or chili flakes can increase heat and flavor complexity.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Vegetarian, Western
Keywords: pulled BBQ aubergine burger, black bean burger, vegetarian burger, plant-based burger, smoky aubergine, BBQ plant burger
