These smoky BBQ bean burgers are the hearty, savory, meatless sandwich you have been dreaming about, They are easy to make with pantry staples. And if you didn’t know what was in them — you might never guess there are beans inside.
Why You’ll Love This Recipe
- Made with pantry staples — canned beans, breadcrumbs, and a handful of seasonings you likely already have
- Smoky and satisfying — BBQ seasoning, caramelized onions, and a tangy mayo make every bite feel like the real deal
- High in fiber and plant-based protein — without tasting like a “health food” or relying on meat substitutes
- Budget-friendly — beans are one of the most affordable ingredients around
I hear from a lot of you that you just don’t love beans but you know you should be eating them! So lets turn them into a delicious sandwich… yes please!
Watch me make the bean burgers!
The crispy edges are so good. Once you get that golden crust on the outside, with those BBQ onions and the smoky mayo this is so good! And they can be mixed up and cooked in literally just a few minutes.
Ingredient Notes
The Bean Patties
Beans are the star here — They provide the texture and the plant-protein without using a meat substitute. I like to use red beans for color and I always have them on hand but any bean will work.
Breadcrumbs or panko hold everything together. Panko gives you slightly crispier edges, but regular breadcrumbs work great too. If you don’t have dry bread crumbs you can use a couple of slices of bread that you make into bread crumbs, if you do that you may need to slightly adjust the liquid.
Sweet and smoky BBQ seasoning this provides the flavor without having to get out a bunch of seasonings. You can buy it at the grocery store or use this recipe. You can adjust it to suit your tastes.
The BBQ Mayo
I use Hellmans plant-based mayo because it’s easy to find at the local grocery store and is cholesterol free!
Easy Swaps and Variations
- Different beans: Black beans or pinto beans work too — black beans mash a bit smoother, pinto beans are somewhere in the middle
- Gluten-free: Use gluten-free breadcrumbs and buns
- Spicy: instead of pickles try some picked jalapeños!
Storage and Reheating
Fridge: Store cooked patties in an airtight container for up to 4 days. Keep the BBQ onions and mayo stored separately.
Freezer: Layer cooked, cooled patties between parchment paper in a freezer bag for up to 2 months. Thaw overnight in the fridge.
Reheat: In a skillet over medium heat for 2–3 minutes per side to keep those crispy edges. The microwave works in a pinch, but you’ll lose the crust.
Smokey BBQ Bean Burgers
These hearty Smoky BBQ Bean Burgers have all the classic flavors I loved growing up with in Missouri, but without any cholesterol. They’re smoky, savory, and satisfying — and even easier to make than traditional burgers, which feels like a win-win.
Ingredients
- 1 can red beans beans (black beans and Kidney beans), rinsed & drained
- ¼ cup onion, minced
- 1/4 cup bell pepper, mince
- ½ cup breadcrumbs or panko
- 1 tablespoon sweet and smoky BBQ seasoning
- 3 tablespoons water
- ½ teaspoon salt
- 1 tablespoon oil
- BBQ Onions
- 1 onion, thinly sliced
- 2 tablespoons BBQ sauce
- 2 teaspoon oil
- Pinch of salt
- BBQ Mayo
- 1/4 cup mayonnaise
- 2-3 teaspoon pickle brine
- ½ teaspoon BBQ seasoning
- For Serving
- 4 burger buns, toasted
- Pickles
- Lettuce
- tomatoes (optional)
- pickled jalapeno (optional)
Instructions
BBQ Onions
Add onions, oil and salt to large skillet.
Saute until soft. Remove from pan
Add BBQ sauce and stir.
Bean Burgers
Mash the beans in a large bowl until mostly smooth with a few chunks remaining for texture. (don't use a food processor it will be too smooth)
Optional: saute or microwave onions and peppers until soft
Add the onion and peppers, breadcrumbs, BBQ seasoning, water, & salt.
Mix until a thick mixture forms. Let the mixture sit for a few minutes to allow the bread crumbs to absorb the liquid. If it feels too soft, refridgerate for 10 minutes to firm up.
Divide the mixture into 4 equal patties.
Heat the cooking oil in a skillet over medium heat. Add some BBQ onions to the pan and place the patty on top. Press to inbed the onions into the patty
Cook the patties for 3 to 4 minutes per side until golden brown and crisp.
BBQ Mayo
Mix the mayonnaise, pickle brine, BBQ seasoning, sugar, salt in a small bowl until smooth. Set aside.
Toast the burger buns, then spread with BBQ mayo. Top with the bean patties, BBQ onions, pickles, and lettuce if using. Serve warm.
Notes
Now & Later: The uncooked patties can be refrigerated for up to 3 days or frozen for future meals. Separate with parchment paper before freezing.
Change It Up: Add chopped jalapeños or a pinch of chili flakes to the bean mixture for a spicy kick.
Frequently Asked Questions
Can I make these ahead of time? Yes — shape the patties up to 24 hours ahead and keep them covered in the fridge. You can also cook them fully and reheat throughout the week.
Why did my patties fall apart? Usually the mixture was too dry. Make sure your beans are well-drained, and give the patties that 10–15 minute rest. If they still feel dry add a little more water or if they are too loose, add another tablespoon of breadcrumbs.
Can I grill these? I would not recommend it. Bean patties are too delicate for the grill.
Are these vegan? Yes
