Pulled BBQ Aubergine & Black Bean Burgers Recipe

Introduction

These pulled BBQ aubergine and black bean burgers offer a smoky, savory twist on the classic burger. With tender, blackened aubergine and hearty black beans, they’re a satisfying plant-based option perfect for any barbecue or casual meal.

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

1. Step 1: Heat the grill to high and place the aubergines under it. Turn occasionally until the skins are blackened and the flesh is soft all over, about 20-30 minutes. Set aside to cool.
2. Step 2: Meanwhile, heat the olive oil in a large ovenproof pan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and golden, about 10 minutes. Preheat the oven to 200°C (180°C fan)/gas mark 6.
3. Step 3: Peel away the skin from the cooled aubergines or scoop out the flesh with a spoon. Add the aubergine flesh to the pan with the cooked onions. Stir in the garlic granules, smoked paprika, demerara sugar, dried oregano, 1 teaspoon sea salt, and 1 teaspoon black pepper until fragrant.
4. Step 4: Mix in the barbecue sauce and drained black beans. Season to taste and bake in the preheated oven until the sauce thickens and the aubergine mixture resembles pulled pork, around 10-15 minutes.
5. Step 5: Spoon the pulled BBQ aubergine and black bean filling into the toasted burger buns. Add red onion or pink pickled onion and any other preferred toppings. Serve with shredded lettuce, coleslaw, and corn on the cob if desired. Enjoy!

Tips & Variations

• For extra smoky flavor, add a small pinch of chipotle powder along with the smoked paprika.
• Use gluten-free burger buns to make this recipe gluten-free.
• If you prefer a spicier burger, mix in a splash of hot sauce or some chopped fresh chili.
• Try adding a slice of vegan cheese or avocado for added creaminess.

Storage

Store any leftover pulled BBQ aubergine mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a little water if needed to loosen the sauce. Burger buns are best toasted fresh, but can be wrapped tightly and kept for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the aubergine mixture in advance?

Yes, you can prepare the pulled BBQ aubergine and black bean filling a day ahead. Store it in the fridge and reheat before serving to save time on the day.

What can I use instead of barbecue sauce?

If you don’t have barbecue sauce, a blend of tomato ketchup mixed with a little smoked paprika, vinegar, and a touch of sweetener can work as a simple substitute.