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Chilli barbecue burger

A wonderful spiced wholefood burger coated in a chilli barbeque sauce to give it a lovely glazed sweet and savory exterior - this is really delicious burger. You can substitute the quinoa with brown rice or wholemeal couscous. We shot the below video with our friends in Waitrose and partners

Makes 6 burgers

Takes 30 mins

 125g of cooked quinoa

1 tsp salt

2 medium carrots 

1 onion

2 cloves garlic 

2 tbsp Oil

1 tsp cumin seeds

1 tsp chilli powder

Pinch black pepper

1 can (400g) Cooked butterbeans or beans of choice

100g bread crumbs

60g walnuts

Juice of 1 lemon

3 tbsp Spicy Barbecue sauce (see recipe below)

2 tbsp milled flax seeds

BBQ sauce


2 teaspoons smoked paprika

3 cloves of garlic, crushed

4 tablespoons tamari/ soya sauce

2 tablespoons tomato puree

2 tablespoons cider vinegar

2 tablespoons oil 

4 tablespoons water

2 teaspoons maple syrup/agave syrup 

1 chilli


To serve

Sun Dried tomato pesto

Vegan mayonaise

A few leaves of Lettuce

1 large Tomato

1 Red onion

6 soft burger buns


Grate carrots finely. Diced onions and peel and finely chop garlic. Roughly chop the walnuts. Peel the garlic for the Chilli barbeque sauce


In a large frying pan on high heat add 2 tbsp oil. Add the onions and carrot along with a pinch of salt and fry for 4-5 mins or until the onions start to brown. 

While these are frying quickly make your BBQ sauce by simply adding all ingredients to a blender and blending till smooth. Remove and leave the BBQ aside.


Back to the frying onions and carrot. Add the chopped garlic, cumin seeds, walnuts and fry for a further 2 mins. Remove from the heat and add to a large bowl

Drain and rinse the butter beans add to the large bowl along with the breadcrumbs, lemon juice, flax seeds, cooked onion bean mix and 3 tbsp chilli barbecue sauce. Use a potato masher and mash till beans are broken down and mix well until it comes together.


Divide into 6 equal portions and shape into burgers 


In a frying pan on high heat add 2 tbsp oil, add 3 burgers to the pan. spread 1/2 tbsp of the chilli barbecue sauce on top of each burger while they cook on the bottom. Cook for 2 mins or until browned on the bottom and turn over. Again add 1/2 tbsp of chill barbecue sauce on top of the burgers and cook for 1-2 mins until browned on the bottom. Turn over and cook lastly for 1 min.


Repeat for the remaining burgers.


Serve in a toasted bun with fresh sliced tomato, some vegan mayo, some lettuce, and some Happy Pear Sun-dried tomato pesto.



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