Vegan Black Bean Burgers with BBQ Sauce

Easy to make Vegan Black Bean Burgers that are loaded with flavour and not mushy. They are satisfying, delicious and a tried & true reader favourite!

PREP TIME: 20 minutes COOK TIME: 14 minutes TOTAL TIME 30 minutes

Ingredients (4 Patties)

  • 2 cups / 340 g canned black beans, make sure they are drained very well
  • 4 spring onions, or 1 large onion (finely chopped)
  • 2 tablespoons Totally Kiwi Chilli & Lime Flax Seed Oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ¼ cup / 4 tablespoons ground flax seed (we recommend freshly ground TK Whole Flax seed, or the TK Flaxseed Fibre)
  • 1 big handful fresh coriander, chopped
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground pepper, plus more to taste
  • 4 tablespoons vegan BBQ sauce , OPTIONAL



  • Add beans to a large bowl and mash roughly with a potato masher. Leave some chunks through the mixture for texture.
  • Add the chopped onion, Flax Seed Oil, cumin, garlic powder, ground flax seed, coriander, salt, and pepper. Mix well making sure everything is combined. I find clean hands are the best tool for this.
  • Taste the mixture to check the seasoning and add more salt and pepper if necessary.
  • Refrigerate the mixture for about 15 minutes to let the flaxseed get to work. This helps it firm up a little and makes it easier to shape the burgers.
  • Shape into 4 separate balls, then press each one down firmly using the palm of your hand or the bottom of a mug until it's a burger patty shape. Thicker pattys are best around 2cm thickness is best. If they crack a bit press them gently back together.

To pan fry

  • Heat the oil in a pan over a medium low heat. If you aren't using oil be sure to use a non-stick pan.
  • Once the pan is hot add the patties making sure there is plenty of space around each one to enable you to flip them easily later. If you can't fit them all in, have your oven on 150 °C and once the first ones are done keep them warm in there until the rest are ready.
  • Cook for about 7 minutes each side, or until a nice golden crust forms.
  • Before serving brush generously with the optional BBQ sauce. It adds another layer of flavour and makes them look really good!

To oven bake

  • Put the burgers on a lined tray and bake them in the oven on 375°F for about 25 minutes, or until heated through and a little bit crusty on the outside.
  • Flip them over halfway through the cooking time.
  • Before serving brush generously with the optional BBQ sauce.

To grill

  • Be sure to squeeze the patties together really, really well, and treat them very gently.
  • Cook them over a medium-low heat for about 7 minutes each side.
  • Before serving brush generously with the optional BBQ sauce.


Vegan BBQ Sauce

A Vegan BBQ Sauce that packs a real flavour punch! It's thick, rich, deep, tangy, smoky and spicy and perfect on just about anything! It can be made in minutes, keeps well for up to 2 weeks and is freezer friendly too.

PREP TIME: 5 minutes COOK TIME: 5 minutes TOTAL TIME: 10 minutes

Ingredients (Makes 2 cups)

  • 1½ cups (360 mls) tomato ketchup
  • ½ cup (120 mls) apple cider vinegar
  • ⅓ cup (100 grams) brown sugar, light or dark or coconut sugar
  • 1½ tablespoons molasses
  • 2 teaspoons yellow mustard
  • 1½ teaspoons garlic powder
  • 1 tablespoon soy sauce or gluten-free soy sauce/Tamari/coconut aminos
  • 1 teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ to 1 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika , or a few drops of liquid smoke


  • Add everything to a small saucepan, whisk together then set over medium heat. Allow to come gently to a simmer and cook for 5 minutes, stirring frequently.
  • Turn off the heat, taste (carefully as it will be very hot), adjust seasonings to taste and thin with a little water if required then decant into an jar and store in the fridge.


  • Allow the BBQ Sauce to cool to room temperature then transfer it to jar or other air-tight container. Store for up to two weeks in the fridge.
  • To freeze place the completely cooled sauce in an airtight freezer-safe storage container in the freezer for up to 3 months. Let it defrost overnight in the fridge before using.


  • Make it sweeter: Add more sugar. Add some then simmer for a bit so it dissolves, then taste and add a bit more again if necessary. You could also add a few drops of maple syrup.
  • Make it tangier: Add a little more apple cider vinegar to taste.
  • Make it smokier: Add more smoked paprika or a couple of drops of liquid smoke. 
  • Make it spicier: Add more cayenne pepper, hot mustard, chili flakes or hot sauce.
  • Make it fruity - Use pineapple juice instead of some or all of the apple cider vinegar. Or add about ⅓ a cup of jam or preserves to the sauce while simmering. Blackberry, apricot and grape jelly work really well.
  • Make it boozy - Add a splash of bourbon or whisky!
  • Make it more garlicky - Add more garlic powder or some minced fresh garlic.
  • Make it thinner: This is a thick sauce. Make it thinner by using maple syrup instead of sugar or by adding a little water or pineapple juice to thin as desired.
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