Black bean vegan burgers

I’m not a big fan of shop bought vegan burgers – I am still on the hunt for one that I really like, both in texture and taste. In the meantime I prefer to make my own with pulses or as I did once with beetroot. This recipe using black beans is nice and quick, plus they are nearer the colour of meat burgers (if you are trying to convince a carnivore to give a vegan option a go). Having said that, with home made bean burgers it’s really hard to mimic that lovely juicy meat-like texture, so to compensate I think it’s important to ramp up the flavour. I like a spicy burger but you could use herbs instead.

For me the main joy of a burger is building it with lots of layers and extras such as fries, sauces and pickles – that’s where you can really go to town.

It’s always worth making extra patties as they can easily be frozen for another time (freeze in individual bags).

Makes 4 burgers.


  • 460g drained black beans
  • 2 shallots or 1 onion
  • Small/whole red chilli (depending on preference)
  • Half a red pepper
  • Breadcrumbs – about 2 tablespoons
  • Clove of garlic
  • Teaspoon cumin
  • Half teaspoon coriander
  • Slice of vegan cheese per burger
  • Salt and pepper
  • Oil for frying
  • Brioche bun and choice of extra fillings eg lettuce, tomato, onion, relish, pickles etc


  1. Use a food processor to combine the black beans, onions/shallots, chillies, red pepper, and garlic.
  2. Turn into a bowl and mix in the bread crumbs, cumin, coriander and seasoning.
  3. Shape into patties and put in the fridge for about half an hour.
  4. Heat a small amount of oil in a pan and fry the burgers 3-4 minutes on each side, tossing two or three times. When you flip the burger for the last time and add a slice of cheese until it is just melting (pressing down with a fish slice if necessary).
  5. Lightly toast the brioche bun and build your burger.

3 Comments Add yours

  1. Homemade vegan burgers all the way! Looks good 🙂


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