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Spicy black bean & halloumi burgers

• Helena Busiakiewicz

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Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

plus cooling and chilling

A star rating of 4.5 out of 5.13 ratingsRate

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Use jarred rather than canned beans to make these burgers if you can — it makes all the difference. We’ve added halloumi and a tahini dressing to elevate them

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

• 700g jarred black beans

  (550g drained weight)

• 2 tbsp olive oil

• 1 red onion

  finely chopped

• 2 garlic cloves

  chopped

• 1 jalapeño

  finely chopped

• 1 jarred roasted red pepper

  (about 75g), roughly chopped

• 2 tsp ground cumin

• 1 tsp smoked paprika

• 1 egg

  beaten

• 125g fresh breadcrumbs

• 15g chives

  finely chopped

• 100g halloumi

  coarsely grated

• 4 toasted burger buns

  a handful of rocket (optional) and cooked chips, to serve

For the garlic & tahini dressing

• 1 small whole garlic bulb

  cut in half through the middle

• 1 tsp olive oil

• 100g mayonnaise

• 2 tbsp tahini

• ½ lemon

  zested and juiced

For the pickled red onion

• 1 red onion

  finely sliced

• 3 tbsp red wine vinegar

• 2 tsp caster sugar

• 2 tsp sumac

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Nutrition: Per serving

• kcal526

• fat25g

• saturates6g

• carbs45g

• sugars9g

• fibre14g

  high

• protein23g

• salt2.67g

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Method

• step 1

  Heat the oven to 200C/180C fan/gas 6. For the dressing, put the garlic bulb halves on a sheet of foil, then drizzle over the oil and season with a pinch of salt. Scrunch up the foil to fully enclose. Line a large baking tray with baking parchment and scatter over half the black beans, ensuring they’re in a single layer. Roast the beans alongside the garlic for 25-30 mins until the skins of the beans are splitting and slightly crisped, and the garlic has softened. Leave to cool.

• step 2

  Meanwhile, heat 1 tbsp olive oil in a large frying pan over a medium heat and cook the onion, garlic, jalapeño and roasted red pepper with a pinch of salt for 10-15 mins until softened and fragrant. Scatter in the cumin and paprika, and cook for another 2-3 mins before pouring in the remaining beans. Stir well to combine, then transfer to a plate and leave to cool slightly.

• step 3

  Transfer the bean and onion mix to a food processor. Blitz to a smooth paste. Transfer to a large bowl and stir through the cooled roasted beans, the egg, breadcrumbs, chives and halloumi. Mix well to combine, then shape into 4-5 patties (about 150g-160g each) using slightly wet hands. Transfer to a plate lined with baking parchment and chill for 20 mins.

• step 4

  Meanwhile, make the pickled red onions. Put the onion in a small non-metallic bowl and scatter over 1 tsp salt, the vinegar, sugar and sumac, then scrunch well using your hands to combine. Chill until you’re ready to assemble.

• step 5

  Squeeze the roasted garlic into a bowl and mash to a paste with a fork. Stir in the mayo, tahini, lemon juice and zest. Season to taste.

• step 6

  Heat the remaining 1 tbsp oil in a non-stick frying pan over a medium heat and cook the patties for 3-4 mins on each side until golden.

• step 7

  Fill each burger bun with the mayo, a bean patty, some pickled onions and rocket, if you like, then serve with chips.

Recipe from Good Food magazine, January 2026

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A star rating of 4.5 out of 5.13 ratings

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