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Two black bean veggie burgers on a serving board

Black bean veggie burger

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal488
fat20g
saturates2g
carbs55g
sugars4g
high infibre8g
protein19g
salt2.5g
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Ingredients

  • 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

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

Method

  • 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

    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

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

RECIPE TIPS

BARBECUING?
These burgers can also be grilled, just make sure you chill them in the fridge first to help them keep their shape.

Goes well with

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