Black bean veggie burger

A close up of a sandwich sitting on top of a wooden table Vegetarian Burger Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:10 mins
  • Easy
  • Makes 4-6 patties

Try making these satisfying veggie burgers as a meat-free treat – they freeze well and are perfect for grilling on the barbecue

Nutrient Unit
kcal 488
fat 20g
saturates 2g
carbs 55g
sugars 4g
high in fibre 8g
protein 19g
salt 2.5g
Black bean burger


  • 1 tbsp olive oil, for frying
  • ½ leek, chopped
  • 5 mushrooms, chopped
  • 30g thyme, leaves picked
  • 140g firm tofu, chopped
  • handful of kale leaves
  • 1 tbsp Dijon mustard
  • 2 tbsp tamari
  • 240g canned black beans, drained
  • 3 tbsp oat bran
  • 2 tbsp cooked brown rice
  • 2 tbsp chopped hazelnuts or walnuts
  • 40g gram flour (optional)
  • 4-6 burger buns
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For the burger dressing

  • 4 tbsp vegan mayo
  • 1 tsp tomato ketchup
  • 1 tbsp chopped cornichons
  • pinch of cayenne pepper

To serve

  • sliced tomatoes and red onion
  • lettuce leaves


  • STEP 1

Heat the oil in a large pan and fry the leek, mushrooms, thyme, tofu and kale for about 5 mins. Add the mustard, tamari and half of the black beans and give it a good stir. Transfer the mixture to a blender and pulse a few times – don’t over-blend, it needs to be quite chunky in texture. Scoop into a bowl and add the rest of the black beans, the oat bran, rice and chopped nuts, then mix well.

  • STEP 2
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Divide the mixture into 4-6 evenly sized portions and shape into patties using your hands. Tip the gram flour onto a plate, if using, then roll the patties in the flour to coat.

  • STEP 3

To make the burger dressing, mix all ingredients together in a bowl and set aside. Fry the patties for 4-5 mins on each side until crisp on the outside.

  • STEP 4
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Slide the patties into the buns with the tomato, onion, lettuce and a dollop of burger dressing.


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