Sweet & Spicy BBQ Bean Burgers
with BBQ Caramelized Onion, Pepper Jack & Potato Wedges
- Wheat
- Milk
- Eggs
Our chefs are keeping that burger love alive for the vegetarians in the house! These hearty bean burgers are packed with classic BBQ flavor and marbled AND topped with melty pepper jack. They’re pan-fried until crisp on the outside and tender on the inside, then tucked into soft buns slathered with BBQ mayo and topped with sweet caramelized onion and crunchy dill pickle slices. This charmer of a vegetarian dinner idea comes with crispy roasted potato wedges, because we get you, and we heart you.
Ingredients
1 unit
Sliced Dill Pickle
4 tablespoon
BBQ Sauce
½ unit
Kidney Beans
½ cup
Panko Breadcrumbs
(Contains: Wheat)
12 ounce
Potatoes
1 unit
Onion
½ cup
Pepper Jack Cheese
(Contains: Milk)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Brioche Buns
(Contains: Wheat)
1 tablespoon
Sweet and Smoky BBQ Seasoning
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Drain and rinse beans. Reserve ½ tsp BBQ seasoning (1 tsp for 4) in a small bowl. Halve buns.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes.
• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth (it’s OK if there are still some larger pieces). • Stir in minced onion, panko, half the pepper jack, remaining BBQ seasoning, and 3 TBSP water (4 TBSP for 4) until thoroughly combined. Season with salt (we used ¼ tsp; ½ tsp for 4) and pepper. • Divide bean mixture into two mounds (four mounds for 4). Set aside.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add sliced onion and season with salt. Cook, stirring occasionally, until softened and lightly browned, 8-10 minutes. TIP: Lower heat and add a splash of water if onion begins to brown too quickly. • Stir in half the BBQ sauce; cook until warmed through, 2-3 minutes. • Remove pan from heat; transfer onion to a second small bowl. Carefully wash out pan.
• While onion cooks, to bowl with reserved BBQ seasoning, stir in mayonnaise, 1 tsp pickle brine (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4). Season with salt and pepper.
• Heat a drizzle of oil in pan used for onion over medium-high heat. Using a rubber spatula, add bean mixture mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. Cook until bottoms are golden brown and crisp, 2-4 minutes. • Flip patties and carefully top with remaining pepper jack. Cover with a lid and cook until bottoms are crisp and cheese melts, 2-4 minutes more. Transfer to a plate. TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between batches.
• While patties cook, toast buns until golden; spread cut sides of top buns with remaining BBQ sauce. Spread cut sides of bottom buns with half the BBQ mayo. • Fill buns with patties, onion, and as many pickles as you like. • Divide burgers between plates. Serve with potato wedges, any remaining pickles, and remaining BBQ mayo on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the BBQ flavor and found it surprisingly delicious; some wanted more seasoning in the patty itself.
- Ease of prep: Several found it easy to make, though some struggled to keep patties together while cooking.
- Suggestions: Consider using a non-stick pan and cooking on lower heat to prevent sticking and falling apart.
- Portions: Some found the buns too small for the patties; others thought the meal was filling and satisfying.
- Texture: Opinions varied; some enjoyed the texture, while others found the patties too soft or mushy.
Reviews from our home cooks
Overall, pretty okay. I liked having a different type of bean burger than just black beans. We messed up when it came to the BBQ sauce vs. seasoning while making it though (ie. Put the sauce in the burgers and the seasoning in the onions). Still worked out alright in the end. My only major critic was how overwhelming the BBQ flavor was, maybe would be nice to have a different sauce or spice instead to help mix it up more.
BBQ sauce on caramelized onions splattered out of the pan onto me and stove. That said, the bean burgers and combination of phenomenal pickles, BBQ mayo and BBQ onions was fantastic.
Delicious dinner! I was a bit intimidated by mashing the beans myself for the burger, but it went smoothly, and I learned something!
Oh my gosh!!!! So filling and tasty! Buns are too small or I made the burgers too big but we had leftovers! The potato wedges were crispy and perfect
Wow! The burger was as good as any other delicious burger. I was skeptical about it being a quick prep. But with two of us organizing as per recipe, it was a quick meal.
Total favorite!❤️ The BBQ sauce was so good and the caramelized onions were perfect fit. Best if cooked in a nonstick pan.
Best bean burger out there! So hard to find a good veggie burger but this is it! And so easy.
This was something we had never tried to make at home before and while a little nervous about the concept it was amazing! I did switch out the onions for shallots inside the burger for a milder flavor.
The sauce is bland. I didn't even use it on my burger. Cooking the burgers was a challenge because they kept falling apart. We have had the Cajun kidney bean burgers before and we love them. I think that the tempura batter makes a better binder than the panko. Loved the BBQ onions. Wish that it came with cheddar instead of pepper jack.
So delicious! I was skeptical to try but so glad I did! I'd definitely choose this recipe again
