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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)
high infibre8g


  • 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


  • 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.


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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