Name: Pulled BBQ Aubergine & Black Bean Burgers Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Vegetarian American-inspired
Ingredients: 2 large aubergines, pricked all over with a fork; 1 large onion, thinly sliced; 1 heaped tsp garlic granules; 2 tsp smoked paprika; 1 tbsp demerara sugar; 1 tsp dried oregano; 1 tsp sea salt; 1 tsp black pepper; 1 tbsp olive oil; 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 (optional, to serve)

Introduction

These Pulled BBQ Aubergine & Black Bean Burgers are a smoky, satisfying vegetarian twist on the classic BBQ burger. The aubergine is grilled until tender and mixed with flavorful spices and barbecue sauce, creating a deliciously pulled texture that’s perfect for bun piling. Serve with your favorite toppings for a hearty and healthy meal.

Three sandwiches are placed on a white plate on a wooden table with a white marbled background. Each sandwich has three main visible layers: the bottom soft bun is light golden brown and thick, topped with green leafy lettuce, followed by a juicy layer of shredded meat mixed with a dark brown sauce, then several rings of purple-red raw onion, all covered by a shiny, smooth top bun of a rich dark brown color. The sandwiches look fresh and well stacked, with the middle one slightly behind the other two. In the blurry background, part of a white bowl with grilled corn is visible. Photo taken with an iphone --ar 4:5 --v 7

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. Grill the pricked aubergines, turning occasionally, until the skin is blackened and the flesh is soft all over, about 20–30 minutes. Remove and set aside to cool.

Step 2: While the aubergines cool, 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. Meanwhile, preheat the oven to 200°C (180°C fan) or gas mark 6.

Step 3: Peel the skin from the cooled aubergines and discard it, or scoop out the flesh with a spoon. Add the aubergine flesh to the pan with the onions.

Step 4: Stir in the garlic granules, smoked paprika, demerara sugar, dried oregano, 1 tsp sea salt, and 1 tsp black pepper until aromatic.

Step 5: Mix in the barbecue sauce and drained black beans. Adjust seasoning if needed.

Step 6: Transfer the pan to the oven and bake for 10–15 minutes until the sauce is rich, thick, and the aubergine mixture resembles pulled pork.

Step 7: Serve the pulled aubergine mixture piled into the toasted burger buns with red or pink pickled onion and any other preferred toppings like shredded lettuce. Optionally, serve with coleslaw and corn on the cob on the side.

Tips & Variations

For extra smoky flavor, use a chipotle or smoked barbecue sauce.

Add some chopped fresh chilli to the aubergine mix for a spicy kick.

Try swapping black beans for kidney beans or chickpeas for a different texture.

If you don’t have a grill, roast the aubergines in the oven at 220°C until soft and charred.

FAQs

Can I make these burgers vegan?

Yes, this recipe is naturally vegan. Just be sure to use vegan-friendly burger buns and any toppings you choose.

How can I make the aubergine less watery?

Grilling the aubergine until well-charred helps reduce moisture. You can also let the scooped flesh drain in a sieve for a few minutes before mixing it with other ingredients.