BBQ Burgers
This Vegan BBQ Burger is a smoky, savory delight with a hearty plant-based patty, tangy BBQ sauce, and fresh toppings. Perfect for cookouts or a satisfying homemade meal, it’s your new go-to burger!
Servings
6-8 patties
Ready In:
40 min
BBQ Burger
By: Naysha Rivera
This Vegan BBQ Burger is bursting with bold, smoky flavor and stacked with a juicy plant-based patty, zesty BBQ sauce, and crisp, fresh toppings. Whether you’re firing up the grill or making it at home, it’s the ultimate comfort burger that satisfies every bite.
Ingredients
BBQ Burger
- 1 small beet steamed and diced into small pieces
- 1 cup farro (alkaline grain) (see notes)
- 2 cups pea protein grounds (hydrated with veggie stock)
- 16 oz baby Bella mushrooms (diced very small)
- 1/2 cup onion diced small
- 2 stalks of green onion
- 1 bunch of cilantro
- 4 garlic cloves minced
- 1 cup of flour
- 1 cup panko bread crumbs
- 3 flax eggs ( 3 TBSP + 9 TBSP water)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp lemon pepper
- 1 tsp Italian seasoning
- 1-2 tsp salt (to taste)
- BBQ sauce of choice
Big Mac Sauce Dupe:
- 1/2 cup vegan mayo
- 2 tbsp ketchup
- 1 tbsp spicy dijon mustard
- 1 tbsp apple cider vinegar
- 1-2 pickles diced small + 1 tsp juice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- Pinch of salt and black pepper to taste
Toppings of choice: Lettuce, tomatoes, pickled red onions, vegan cheese, etc
Notes:
Flavor Boost: For an extra burst of flavor, try adding a tablespoon of BBQ sauce to the burger mixture or top the patty with more BBQ sauce when assembling.
Patty Texture: If the mixture feels too loose to form patties, add a little more flour or panko to help bind it together.
Vegan Cheese: Choose your favorite vegan cheese for a melty, creamy addition. Cashew-based cheeses or vegan cheddar work great for this burger.
Make Ahead: The patties can be made in advance and stored in the fridge for a day or two. They also freeze well for up to a month—just cook from frozen!
Custom Toppings: Feel free to get creative with toppings! Pickled onions, avocado, and sautéed mushrooms add a delicious twist to this BBQ burger.
Step by Step Instructions
Prep flax egg:
Mix 3 tablespoons of flaxseed meal in a small bowl with 9 tablespoons of water. Stir and let it thicken for about 10 minutes.
Cook mushrooms:
Heat oil in a skillet over medium heat. Add diced mushrooms and cook for 5–7 minutes, until they are browned and their moisture has evaporated. Add onions, garlic, green onions, seasonings, and cilantro. Cook for another 3–4 minutes, then remove from heat and set aside to cool.
Burger mix:
In a large bowl, combine grated beet, cooked farro, hydrated pea protein, the mushroom mixture, flour, panko, and flax eggs. Mix until everything is well combined and the mixture holds together.
Shape the mixture into burger patties.
Grill:
Heat a grill or skillet and cook the patties for 4–5 minutes per side until golden brown and crispy on the outside. During the last couple of minutes, brush BBQ sauce on top of the patty to allow it to caramelize and char. If using cheese, melt it on the patty by adding a splash of water to create steam, helping the cheese melt perfectly.
Toast your burger buns to your desired level of crispiness.
Place the cooked patties on the toasted buns and add your favorite toppings like lettuce, tomato, pickles, and onions. Serve and enjoy!
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