Amazing Black Bean Carrot Pulp BBQ Burgers

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Veggie Burgers That Are Packed Full Of Flavor

These Amazing Black Bean Carrot Pulp BBQ Burgers are brimming over with savory spicy sweet BBQ sauce and carrot. Don’t throw away those left over carrot pulps from your juicer, just throw them into a veggie burger recipe like this one. Perfect texture and just the right amount of sweetness to complement the BBQ sauce. Add some extra carrot and BBQ sauce to the burger topping and bam. Super delicious! This quick and easy recipe make 4 large 1 inch burgers.

Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by Spicy Saucy Vegan

A Little Veggie Burger History That Helped Create The Amazing Black Bean Carrot Pulp BBQ Burgers

Many fresh vegetable veggie burgers were being created by trial and error. But! Going back to not that long ago we can stir up the first creations of the veggie burger in 1982. Gregory Sams was the first person in London to make the ‘VegeBurger’.

His company with his brother called Harmony Foods was doing poorly and he ended up creating the VegeBurger to save it. Sams said “Every time you saw meat alternative products coming out, they were more expensive. I thought ‘That’s not how it should be.”

He spent six months trying to perfect the burger with different quantities of four of the main ingredients, soy, oats, wheat gluten and sesame. The struggle was creating the right texture as he added in dried herbs, onion and tomato. His idea was morphing in to a dry food idea that would be sold in packets. They would be rehydrated with water, mixed and then formed into patties. The idea was to reach a larger market by recreating his original oat patties that he had made at his restaurant SEED, only being a dried version.

After launching the new commercially based dehydrated mix as meatless patties at a Carrefour hypermarket in Southhampton. Sams VegeBurger became the famous veggie burger. It sold over 2,000 packets in three weeks. It was a hit!

VegeBurger Launches Realeat Company

Sams sold all of his shares to his brother of Harmony Foods and launched Realeat Company from the small space of his bedroom. His VegeBurger was his ticket to get out of the restaurant business and catapult into the commercial food world.

Today we have veggie burgers, plant based burgers, garden burgers and all sorts of wild burger alternative creations. Some are just plant oriented but some are vegetarian. Make sure to read the ingredients if you are vegan. Some have eggs and cheese in them.

This recipe I made for you today is a black bean and brown rice base veggie burger. Totally vegan!

This is a photo of a double decker Amazing Black Bean Carrot Pulp BBQ Burger with long thin strips of carrot with BBQ sauce, citrus garlic aioli, lettuce and red onion on a bun all sitting a a wooden table.
Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by spicy Saucy Vegan

My Personal Connection With VegeBurger

I remember back in the day of the early 1990’s I went to health food stores in Hawaii and this box of VegeBurger was in the stores. I bought it to give it a try. We didn’t have much money so the price was great.

I got home and rehydrated the mix to make the burgers. I fried them up in a frying pan and they were on the thin side. But! They really tasted good compared to most veggie burgers I had tried. Thank you Gregory Sams!

How To Make Carrot Pulp

There are two different ways of making carrot pulp. First there is the familiar way of using a juicing machine and juicing just carrots. This is were you take the lest over pulp that the juice is extracted from and use that pulp for this recipe.

This is a photo of a bowl full of carrot pulp.
Carrot Pulp from Juice Machine. Photo by Spicy Saucy Vegan

The second way is a little harder because you have to grate then chop it some more and then squeeze the excess juice out in a cheese cloth. It can be done but a little bit of work. The carrots can be a little wetter in moisture all depending on how much you squeeze them and press them. I recommend squeezing them in small amounts to get more liquid out. If it’s wet just add a little more cornmeal or a tablespoon of oat flour.

How To Make Amazing Black Bean Carrot Pulp BBQ Burgers

All the work is in getting the carrot pulp from the juicer because you just add all the ingredients into the food processor and pulse until you get it to the right consistency. Pulse only a couple of times because you want it to be a chunky mixture. Don’t over pulse or it will get too soft and more like a dip.

Ingredients for Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by Spicy Saucy Vegan
This is a photo of all the ingredients for Amazing Black Bean Carrot Pulp BBQ Burgers in a food processor.
Photo by Spicy Saucy Vegan

This is optional but you can put it all in a bowl and let sit in the refrigerator for about two hours. This really helps the flavors to mingle and marinate. The burgers will also be thicker and more sturdier to work with.

This is a photo of all the ingredients for Amazing Black Bean Carrot Pulp BBQ Burgers all mixed together in a food processor.
Mixed ingredients for Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by Spicy Saucy Vegan

Next make the mixture into four patties about 1 inch thick or less. Put them into an oiled frying pan or cast iron pan. Cook on medium heat for 10 to 15 minutes. Check after 10 minutes because all stoves are different.

This is a photo of four Amazing Black Bean Carrot Pulp BBQ Burgers in an oiled frying pan.
Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by Spicy Saucy Vegan

You can also bake the patties on a lines sheet pan at 375 degrees for 20 to 25 minutes.

Toppings For Amazing Black Bean Carrot Pulp BBQ Burgers

There are so many topping that you can put on a burger. This one has BBQ sauce in it. I know it’s not much but with the chili powder and the BBQ sauce mixed together you can really taste it. So think about what you would like with BBQ sauce.

I really like just plan onion and lettuce on most burgers but with this one I added some very thin cut carrots. I added the BBQ sauce to it on top of the burger and it was amazing! Carrot and BBQ sauce go so well together. This discovery all happened with playing with this recipe.

Then I added another favorite, Citrus Garlic Aioli to the burger. The fresh garlic and citrus made this burger pop. It went all so well together. The citrus really brought out an authentic Mexican BBQ flair in rounding up the flavors.

This is a photo of two stacked black bean carrot BBQ burgers on a bun with sliced thin carrots BBQ sauce, lettuce, onion and citrus garlic aioli all on a wooden table with sliced carrots and lettuce and buns around it.
Amazing Black Bean Carrot Pulp BBQ Burgers. Photo by Spicy Saucy Vegan

I hope you like these Amazing Black Bean Carrot Pulp BBQ Burgers as much as we do. Enjoy!

More Recipes You May Like:

Sweet Potato Chili Burgers

Gluten Free Vegan Meatloaf

Roasted Portobello Mushroom With Lentil Sun-Dried Tomato Salad

Quinoa Enchilada Bake

Chili Lime Roasted Poblano Tacos

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This is a photo of a double decker plant based Amazing Black Bean Carrot Pulp BBQ Burger with thin sliced carrots with BBQ sauce, red onion, lettuce and citrus garlic aioli sauce on a bun all on a wooden table.

Amazing Black Bean Carrot Pulp BBQ Burgers

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  • Author: Spicy Saucy Vegan
  • Prep Time: 25 minutes
  • Cook Time: 20 to 30
  • Total Time: 45 to 55 minutes
  • Yield: 4 large patties 1x
  • Category: Main Course
  • Method: Stove Top/Bake
  • Cuisine: American
  • Diet: Vegan

Description

These Amazing Black Bean Carrot Pulp BBQ Burgers are bursting with flavor. They have such a nice combination of chili powder, sweet carrot, black bean, brown rice, garlic and BBQ sauce all marinated together to make these delicious burgers. Top it off with more BBQ sauce, carrots, lettuce, onion and citrus garlic aioli. This recipe makes 4 large 1 inch burgers.  


Ingredients

Units Scale

Amazing Black Bean Carrot Pulp BBQ Burgers

  • 1 cup of cooked or canned Organic Black Beans, drained and rinsed
  • 1 cup of Short Grain Brown Rice
  • 1/2 cup of chopped Organic Onion
  • 1/4 cup of chopped or Organic Mashed Potato
  • 1 Tbsp of Organic BBQ Sauce of choice, I use Trader Joe’s Sriracha Roasted Garlic BBQ sauce
  • 2 Tbsp of Cornmeal
  • 2 tsp Chili Powder
  • 1 tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • 1/2 tsp Sea Salt
  • 1 to 1/2 tsp organic Agave Nectar
  • 1/2 cup Organic Carrot Pulp, left over from juice machine
  • 1/2 tsp Organic Oregano
  • 1/2 tsp of your favorite hot sauce (optional)
  • Citrus Garlic Aioli
  • 1/2 cup Vegan Mayonnaise
  • 1 1/2 Tbsp Lemon Juice
  • 3 to 4 cloves of Garlic, minced


Instructions

Amazing Black Bean Carrot Pulp BBQ Burgers

  1. Clean and boil the potato, drain well and let the steam evaporate off of the potato so that is is less wet. Chunk potato small when done or make mash potatoes or organic instant mash potatoes.
  2. Put all the ingredients into a food processor ( I use a Hamilton Beach Food Processor it holds a lot of food) 
  3. Pulse the food processor about four times. Pulse enough to make a crumbled consistency but not too much. The burger mixture will be too soft if you over mix. 
  4. Put the mixture into the refrigerator to mingle flavors for 2 hours. 
  5. Make four patties the size of the palm of your hand and about an inch thick.
  6. Oil lightly a non stick skillet or cast iron skillet ( I use American made Lodge Cast Iron Skillets)
  7. On medium heat cook the burgers for 10 to 15 minutes on each side. Check after 10 minutes because each stove is different. 
  8. OR cook in an oven on a lined parchment paper sheet pan at 375 degrees for 20 to 25 minutes
  9. Allow the burgers to cool and let sit for 5 minutes.
  10. For making the Citrus Garlic Aioli: Mix together all the aioli ingredients and let sit for a half hour to mingle flavors in the refrigerator. 
  11. Top the burgers with your favorite BBQ sauce mixed with thin sliced carrots (I used a vegetable peeler), sliced onion, lettuce and Citrus Garlic Aioli all on top of your favorite buns. 
  12. Enjoy! 

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