Bringing BBQ to your table in a non traditional way, with a preview of one of the recipes in my first cookbook (Vegan Burgers and Burritos), the Down Home BBQ Burger. This vegan BBQ black bean burger is sweet, tangy and full of flavor! It is really easy to throw together. If you’re a BBQ lover, you’re going to love this one!
Eeek!! It’s almost time! I have a little over one month to go before this cookbook is released. If you missed the post about it, check it out here. You can also leave a review on Amazon now and receive a free gift too! The gift includes 3 recipes that are not on my blog or in the book: Maple Mustard Falafel Sliders, Popcorn Cauliflower Burrito and Low Fat Maple Mustard Tahini Sauce. You don’t want to miss these bonus treats! Email me a screenshot of your review and they are yours.
I worked my booty off writing and photographing this book. It was a huge accomplishment, anyone that has worked on a cookbook knows how much work it is, let alone when you are also the photographer. I can honestly say that I am SO glad I’m done and can go back to being a mom first. Ironically my husband also traveled the most he ever has during the months I was writing the book (why do things always work out this way?!), so when he was here on the weekends, it was daddy time and I often missed hanging out with the family since I was working non stop. But it’s all done now, and I can sit back and enjoy my success! Funny fact, I shot my cover at least 20 times. I was not happy with any of the cover shots until my very last one. I’m my own worst critic!
I am so excited to share this bbq black bean burger recipe with you guys today and give you a little sneak peek into what this book is all about. BBQ is a flavor that I am very picky about. I am one of those middle of the road people when it comes to my bbq sauce. I don’t like it too sweet. But I also don’t want it too tangy. I created this sauce and burger to represent that perfect middle ground flavor. The great thing is that you can always add more tang or sweetness to how you like it. There are no rules! Just make and enjoy.
And if you like what you see, and want more, please preorder my book so you get it the minute it is released! Thank you all for your support now and always!
- 1 cup 160 g cooked brown rice
- 1 cup 200 g cooked or canned black beans, drained and rinsed
- ½ cup 75 g chopped sweet or yellow onion (see notes)
- ¼ cup 50 g cooked chopped potato (see notes)
- 2 tbsp 22 g cornmeal
- 1 tbsp 15 ml Easy Homemade BBQ Sauce (see recipe below)
- 2 tsp 5 g garlic powder
- 2 tsp 5 g chili powder
- 1 ½ tsp 7 ml liquid smoke
- 1 tsp sea salt
- 1 tsp maple syrup
- ¼ to ½ cup 36 to 72 g cooked frozen corn (defrosted to room temp) or fresh corn (add less or more per your preference)
- 4 to 5 buns
- Lightly grilled rings of sweet or yellow onion
- 1 cup 230 g tomato paste
- ½ cup 118 ml low-sodium veggie broth (see notes)
- 3 tbsp 45 ml maple syrup
- 3 tbsp 45 ml molasses
- 4 tsp 20 ml apple cider vinegar
- 2 tsp 12 ml liquid smoke
- 2 tsp 5 g chili powder
- 1 ½ tsp 8 g sea salt
- 1 tsp garlic powder
- Make the sauce. Put the tomato paste, broth, maple syrup, molasses, vinegar, liquid smoke, chili powder, salt and garlic powder in a bowl and mix well until smooth. People have many different opinions when it comes to the kind of BBQ sauce they like. If you fall in the spicy camp, then add more chili powder ¼ teaspoon at a time to get the level of spice you like. If you are in the sweet camp, add more maple syrup ¼ teaspoon at a time until you get the sweetness you like. But if you are in the tangy camp, add more vinegar. teaspoon at a time until you get the tang you like. This is a good middle-of-the road BBQ sauce, the perfect average mix of sweet, spicy and tangy, according to what I like and the opinions of those who’ve tried it.
- Next make the burgers. Place the rice, beans, onion, potato, cornmeal, BBQ sauce, garlic powder, chili powder, liquid smoke, salt and syrup into a food processor. Pulse a few times until chunky. Add the corn and pulse a few more times. Don’t overpulse or the mixture will get too soft and diplike.
- Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.
- To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes on each side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.
- You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.
- Serve on buns with the toppings of your choice.