Black Bean Burgers

Ingredients

• 1 can (425 g), drained and rinsedblack beans
• 220 gcarrots, grated
• 2garlic cloves, peeled
• 1Scotch bonnet or habanero pepper, roughly chopped
• 220 g, plus more if neededplain breadcrumbs
• 2 largeeggs
• 5 mlfinely ground sea salt
• 5 mlground black pepper
• 5 mlsmoked paprika
• 5 mlgarlic powder
• 5 mldried thyme leaves
• 5 mlground cumin
• 5 mldried parsley
• 15 mlextra-virgin olive oil, for cooking (optional)
• 12 ringspineapple
• 6, split and toastedburger buns
• 480 mljerk BBQ sauce
• to taste (optional)guacamole

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C and line a baking tray with parchment paper.

2. 2

   Mix the patties

   Put the burger ingredients in a food processor or blender and pulse until broken down and well combined. If the mixture is too sticky, add extra breadcrumbs until it is paste-like enough to shape into a ball easily.

3. 3

   Shape the patties

   Use your hands to form the mixture into 6 medium patties, about 10 cm thick.

4. 4

   Brown the patties

   For a well-browned crust, heat 15 ml olive oil in a large frying pan over medium-high heat. When hot, add half the patties and cook for 2–3 minutes per side, until browned on both sides. Repeat with the remaining patties.

5. 5

   Bake until crisp

   Carefully transfer the patties to the lined tray and bake for 15–20 minutes, or until crispy.

6. 6

   Char the pineapple

   Meanwhile, heat a non-stick griddle pan over medium-high heat. Grill the pineapple rings until lightly charred on each side, for 3–4 minutes total, then set aside.

7. 7

   Build the burgers

   Take the burgers out of the oven and serve straight away on the toasted buns. Add jerk BBQ sauce and 2 pineapple rings to each, with a dollop of guacamole if you like.

What are black bean burgers?

Black bean burgers are a meat-free take on the familiar American burger, built around seasoned beans shaped into patties. This version borrows the bold jerk-and-BBQ flavour pairing and adds grilled pineapple for sweet, smoky contrast.

Black beans provide the patty base, while carrot, egg and breadcrumbs help bind the mixture. Baking finishes the patties after an optional pan-browning step.

Nutrition and macros by portion

The nutrition label shows one serving as written: 561 calories, 13g protein, 110g carbs, 8g fat.

The beans, breadcrumbs and buns provide most of the carbohydrates, while the eggs and beans contribute protein. Fat comes mainly from the eggs, optional olive oil and any guacamole; serve with a crisp salad or extra vegetables to balance the plate.

Building a cohesive patty

Beans and carrot: pulse them with the seasonings and eggs until the mixture is combined but still has some texture. Add the breadcrumbs gradually if it feels too sticky to shape.

Breadcrumbs: their job is to absorb moisture and make the mixture manageable. The recipe gives extra breadcrumbs as needed, so let the consistency guide you rather than adding them all automatically.

Balancing the heat

Chilli: Scotch bonnet and habanero are both hot peppers, so the patty’s heat depends on the pepper you choose. The jerk BBQ sauce also contributes a strong flavour, so taste the sauce before adding it generously at the table.

Seasoning: smoked paprika, cumin, thyme, parsley, garlic and black pepper give the beans a savoury, aromatic profile. Keep the salt measured as listed, then use the sauce and toppings to complete the flavour.

Getting the texture right

Pulsing: stop once the ingredients are broken down and combined; the method does not call for a completely smooth purée. A mixture that can be shaped without sticking excessively is ready for forming.

Finishing: the optional frying step browns both sides before baking. The patties are done when they have baked for 15–20 minutes and are crispy.

Browning and baking

Pan-frying: this step is optional, but it gives the patties a browned exterior. Cook them in two batches so each half gets the stated 2–3 minutes per side.

Oven time: bake at 220°C for 15–20 minutes. The recipe does not specify a separate internal temperature; use the crispy finish as its stated doneness cue.

Grilling the pineapple

Pineapple: grill the rings in a preheated non-stick griddle pan over medium-high heat until lightly charred on each side. The total grilling time is 3–4 minutes.

Assembly: toast the split buns, then top each burger with jerk BBQ sauce and two pineapple rings. Guacamole is optional and adds a creamy counterpoint to the chilli and char.

Recipe notes & tips

• Drain and rinse the beans before measuring them into the processor.
• Add extra breadcrumbs a little at a time if the mixture is difficult to shape.
• Use the optional olive oil only if you want to brown the patties in a frying pan.
• Cook the patties in two batches when pan-frying, as directed.
• Grill the pineapple until lightly charred rather than cooking it until it falls apart.
• Toast the buns shortly before serving so they are ready when the patties come out of the oven.

Variations

• Use chickpeas: replace the black beans with chickpeas for a different bean-based patty.
• Try quinoa: use quinoa in place of the black beans as suggested in the recipe description.
• Adjust the chilli: choose either Scotch bonnet or habanero to suit the heat you want.
• Add guacamole: top the finished burgers with a dollop for a creamy contrast.
• Skip the browning: bake the patties without pan-frying if you prefer to omit that optional step.

Common mistakes to avoid

• Adding too few breadcrumbs: if the mixture is too sticky to shape, add more until it is paste-like.
• Over-processing: pulse until combined and broken down rather than continuing beyond the method’s stated texture.
• Crowding the frying pan: brown half the patties at a time, then repeat with the rest.
• Skipping the char cue: take the pineapple off once it is lightly charred on each side.
• Overlooking the stated thickness: the recipe specifies patties about 10 cm thick, though this is unusually thick for a burger patty.

How to store

Refrigerate leftover cooked patties in an airtight container and use within 3–4 days. Reheat in the oven until hot throughout; store the buns, pineapple and toppings separately where possible.

Frequently asked questions