Description
These Pulled BBQ Aubergine & Black Bean Burgers offer a smoky, flavorful vegetarian twist on traditional pulled pork burgers. Grilled aubergine is combined with black beans and a rich barbecue sauce to create a satisfying plant-based burger filling, perfect for a delicious and hearty meal. Served on toasted burger buns with optional fresh toppings and classic sides, this recipe is both comforting and healthy.
Ingredients
Scale
Vegetables and Aromatics
- 2 large aubergines, pricked all over with a fork
- 1 large onion, thinly sliced
- 1 heaped tsp garlic granules
Spices and Seasonings
- 2 tsp smoked paprika
- 1 tbsp demerara sugar
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tsp black pepper
Sauces and Oils
- 1 tbsp olive oil
- 5 tbsp barbecue sauce
Other
- 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)
Instructions
- Grill the Aubergine: Heat your grill to high. Prick the aubergines with a fork all over, then place them under the grill. Turn occasionally and cook until the aubergine skins are blackened and the flesh is very soft throughout, about 20-30 minutes. Once done, set aside to cool.
- Sauté the Onions: While the aubergines cook, heat the olive oil in a large ovenproof pan over medium heat. Add the thinly sliced onion and cook, stirring occasionally until softened and golden, approximately 10 minutes.
- Preheat the Oven: Set your oven to 200°C (180°C fan oven) or gas mark 6 in preparation for baking the burger filling.
- Prepare the Aubergine Flesh: Once the aubergines have cooled, peel away the charred skin or scoop out the flesh with a spoon. Add the aubergine flesh to the pan with the cooked onions.
- Add Spices and Beans: Stir in the garlic granules, smoked paprika, demerara sugar, dried oregano, sea salt, and black pepper until the mixture is fragrant. Then mix in the barbecue sauce and the drained black beans, combining everything well.
- Bake the Filling: Place the pan in the preheated oven and bake for 10-15 minutes. Bake until the barbecue sauce has thickened and the aubergine mixture resembles pulled pork in texture.
- Assemble the Burgers: Spoon the BBQ aubergine and black bean mixture into the toasted and lightly buttered burger buns. Add optional toppings such as red or pickled onion, shredded lettuce, coleslaw, and serve alongside corn on the cob if desired. Enjoy your flavorful plant-based burgers!
Notes
- Grilling the aubergines until completely soft is key to achieving the right texture for the filling.
- You can substitute the barbecue sauce with your favorite brand or make your own for a personalized flavor.
- For extra smokiness, consider adding a dash of liquid smoke or smoked salt.
- These burgers can be made gluten-free by choosing gluten-free buns.
- Leftover filling can be stored in the fridge for up to 3 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling and Baking
- Cuisine: Vegetarian American-inspired
Keywords: Pulled aubergine burger, black bean burger, vegetarian burgers, BBQ burger, plant-based burger, smoky vegetarian burger, easy vegetarian recipe
