BBQ black bean cheeseburger
This BBQ black bean cheeseburger is packed with flavor: tangy barbecue sauce, soft and jammy caramelized onions, melty vegan cheddar, and a hearty black bean and sweet potato patty with an earthy sweetness and a hint of smoke. Cumin, smoked paprika, and roasted garlic round out the winning combination with warm, smoky, and savory depth.
The barbecue sauce does double duty in these cheeseburgers: it’s mixed into the patties for tangy, smoky flavor, then brushed on as they bake for another layer of saucy goodness. Finish with crisp lettuce and a toasted bun for a satisfying dinner you’ll want to put on repeat.
Preparation Time: 60 MinutesIngredients
- 1 medium sweet potato
- 1 15-ounce can black beans, drained and rinsed
- 3 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 yellow onions, sliced into half moons
- 0.5 cup barbecue sauce (divided), plus more for serving
- 0.33 cup oat flour* (see Notes)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon kosher salt (plus more to taste)
- 6 slices vegan cheddar cheese
- 6 whole wheat buns
- 6 leaves green leaf lettuce
Preparation
- Preheat the oven: Preheat the oven to 425°F.
- Roast the sweet potato and beans: Slice the sweet potato in half and place face down on one side of a sheet pan. Roast for 15 minutes. Add the black beans and garlic, and return the sheet pan to the oven for another 15 minutes, stirring the beans and garlic halfway through the cooking time.
- Caramelize the onions: Meanwhile, in a large skillet, heat the oil and butter. When the butter is melted, add the onions and a generous pinch of kosher salt. Cook on medium-low heat for 30–40 minutes, stirring occasionally until they are a golden, light caramel color. Set aside.
- Let cool: Remove the sheet pan from the oven and let it cool (about 10 minutes).
- Mash the beans and garlic: Add the garlic and black beans to a ziploc bag. With a rolling pin, mash the beans and garlic (see Notes).
- Mix the patties: Scoop out the flesh of the sweet potato and add to a large mixing bowl, along with the mashed black beans and garlic. Stir in the remaining ¼ cup of the barbecue sauce, oat flour, cumin, smoked paprika and salt. Stir well to combine. Taste and adjust the seasonings if needed.
- Shape the patties: Reduce the oven to 400°F. Form the mixture into 6 patties using a circle mold or your hands. Place the patties on a baking sheet lined with parchment paper.
- Bake the patties: Brush the tops with barbecue sauce. Cook for 10 minutes, flip and brush with more barbecue sauce. Top each patty with a slice of vegan cheese. Return to the oven and bake for another 10 minutes, or until the cheese has started to melt.
- Assemble the burgers: To serve, toast the hamburger buns and brush the cut sides with barbecue sauce. Place a lettuce leaf on each bottom bun, followed by a patty and a generous spoonful of caramelized onions. Finish with the top buns.
Recipe notes:
*To make your own oat flour, grind 1/3 of a cup of oats in a food processor.
** Alternatively, you can mash the beans and garlic with a fork.
Tips
Make ahead: Roast the sweet potato and caramelize the onions a day ahead. Refrigerate in separate airtight containers.
Adjust the oat flour: Start with ¼ cup and add more, up to ⅓ cup, if the mixture is too wet to shape.
Give the onions time: Keep the heat at medium-low and stir occasionally. Slow cooking develops their golden color and rich sweetness.
Flip gently: Use a wide spatula to support each patty as you turn it, helping it stay intact.
Storage: Refrigerate cooked patties and caramelized onions in separate airtight containers for up to 3–4 days. Store buns and lettuce separately and assemble just before serving.
Freezing: Freeze the cooked patties without cheese, with parchment paper between them, in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat the patties to an internal temperature of 165°F, adding a fresh slice of cheese near the end.
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