If you are following me on Facebook, then you know I asked yesterday which recipe you wanted to see posted next. This BBQ Burger was the overwhelming favorite! I can certainly understand why. It is warming up outside and we are heading towards BBQ season. Super easy to make and BAKED, not fried, these mouthwatering burgers are a healthy meal you can enjoy anytime of year!
My friend, Brandi, from The Vegan 8 posted a burger recipe yesterday, too, and she mentioned all those veggies burgers that fall apart or smoosh out the sides of the bun the second you bite into them. I hate that! I’m pretty sure you do too! Am I right? (Her new burger does NOT do that, by the way…go check it out!). And, I’m happy to report that this one holds together perfectly too! Baking it keeps the outside nice and crispy and the inside moist and flavorful.
Speaking of blogging friends, this burger recipe was inspired by my friend, Sophia’s BBQ Tahini Sauce over at Veggies Don’t Bite. This sauce is seriously one of the best things I have ever eaten! I have made it no less than FOUR times since she published that post 10 days ago! And I pretty much eat the whole batch myself! It is THAT good! I used most of the ingredients in Sophia’s BBQ Tahini sauce to flavor these burgers and it worked out so well! And, of course, to serve these burgers, I slathered them in even more of her sauce. Mmmmmm.
Besides being super delicious, here are a few other reasons you should go make these now:
-There is NO oil in these burgers and you don’t need oil to cook them either!
-They are loaded with healthy veggies.
-They are quick and easy!
-They are gluten free if you use certified gluten free oats.
-You could easily make a double batch and feed a crowd.
-They can be made ahead and frozen until you need them.
Alright, now that we got that out of the way, wanna know how to make them?
- 1 tbsp flaxmeal
- 3 tbsp water
- 1 can red kidney beans
- 1 can white kidney beans (cannellini beans)
- 1 cup chopped kale
- 1 cup shredded carrot
- 2 garlic cloves
- 4 tbsp tahini
- 2 tbsp tomato paste
- 2 tsp apple cider vinegar
- 1 tsp molasses
- 1 tsp liquid smoke (I like the hickory flavor)
- ½ tsp smoked paprika
- 1 tbsp oregano
- salt/pepper to taste
- ½ cup Panko bread crumbs
- ½ cup oats (use certified gluten free oats if needed)
- Burger buns and toppings: BBQ Tahini Sauce or BBQ sauce of choice, pickles, kale leaves, and/or whatever burger toppings you like.
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the flax meal and water and set aside.
- In the bowl of a food processor, pulse the beans a few times to start to break them down, but don't puree them!
- Add to the food processor with the beans, the kale, carrots, tahini, tomato paste, vinegar, molasses, liquid smoke, smoked paprika, and oregano and pulse until combined, but still a little chunky.
- Transfer the mixture to a large bowl and taste for seasoning. Add salt/pepper and any additional seasonings if needed.
- Add the panko bread crumbs, oats and the flax "egg" to the mixture and stir well until fully incorporated.
- The mixture should form easily into balls and hold together well. (If it is too wet, add a tbsp more panko or oats. If it is too dry and crumbly, add another tbsp of tomato paste or tahini. Mix again.)
- Using your hands, scoop up about ¼-1/3 cup of the mixture and form it into a patty. (I like mine closer to slider size than full burger size.) Place the burger onto the parchment lined baking sheet. Repeat with the remaining mixture.
- Bake the burgers for 35-40 minutes, flipping them over after 20 minutes. (After 20 minutes, the bottoms of the burgers should be nicely browned and they should flip easily, holding together well.) The burgers are done when they are nicely browned on both sides and crispy on the outside.
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