Dinner

Pulled BBQ Aubergine & Black Bean Burgers Recipe

ByEthan Lark November 9, 2025November 9, 2025

Introduction

These pulled BBQ aubergine and black bean burgers are a flavorful, smoky, and satisfying plant-based alternative to traditional burgers. With tender aubergine and hearty black beans, they make a perfect meal for vegetarians and anyone looking to enjoy a delicious meat-free option.

Three sandwiches are shown on a white plate set on a wooden table with a white marbled background. Each sandwich has a shiny, smooth, brown top bun. Underneath the top bun, thin purple rings of red onion lay on a layer of brown shredded meat mixed with dark beans. Below the meat, there are fresh green lettuce leaves. The bottom bun is soft and light brown, supporting the layers above. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra smoky flavor, add a drop of liquid smoke to the BBQ sauce before mixing in.
Swap black beans for kidney beans or chickpeas for a different texture.
Add a slice of cheese or vegan cheese on top for a melty finish.
To make it spicier, include some chopped jalapeños or chili flakes.
Leftovers can be turned into a tasty filling for wraps or tacos.

Storage

Store any leftover pulled aubergine and black bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. It may thicken on standing; add a splash of water or extra BBQ sauce when reheating to loosen the mixture.

How to Serve

Three burgers are placed on a white plate on a wooden table. Each burger has a shiny dark brown top bun. Below the top bun of each burger, there are layers of bright purple onion rings, dark brown cooked meat, and green lettuce on a light golden bottom bun. The white marbled background provides a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the aubergine in the oven instead of grilling?

Yes, you can roast the aubergine whole in a preheated oven at 200°C (180°C fan) for about 30-40 minutes until soft and blackened, turning occasionally. This works well if you don’t have a grill.