Black Bean Burger

Ingredients

• 2 cans (397 g each; 14 oz each)black beans, drained, rinsed and patted dry
• 15 ml (1 tablespoon)olive oil
• ¼ green peppergreen pepper, minced
• ¼ red pepperred pepper, minced
• 120 g (¾ cup)yellow onion, chopped
• 2 clovesgarlic, minced
• 8.75 ml (1¾ teaspoons)ground cumin
• 2.5 ml (½ teaspoon)smoked paprika
• 5 ml (1 teaspoon)chilli powder
• 30 g (½ cup)panko breadcrumbs
• 2 largeeggs, whisked
• 15 ml (1 tablespoon)Worcestershire sauce
• to tastesalt and pepper
• to tastebarbecue sauce
• to tastemayonnaise
• to tastered onions, caramelised
• to tasteavocado
• to tastebutter-leaf lettuce
• to tastewhite Cheddar cheese
• to tastebrioche buns, buttered and grilled

Instructions

1. 1

   Dry the beans

   Heat the oven to 163°C (325°F). Spread the beans in an even layer on a lined baking tray and bake for 15 minutes, until they are slightly dried out.

2. 2

   Cook the vegetables

   Meanwhile, heat the olive oil in a pan over medium heat. Add the peppers, onion and garlic and cook for about 5–6 minutes, until the peppers and onion are soft.

3. 3

   Drain the vegetables

   Transfer the cooked vegetables to a plate lined with kitchen paper and gently pat them dry.

4. 4

   Mix the burger base

   Put the remaining ingredients, except the black beans, in a large bowl or food processor. Stir or pulse to combine, then add the beans. Mash with a fork or pulse briefly, keeping some beans whole for texture.

5. 5

   Portion the mixture

   Scoop the mixture using a ⅓–½ cup measure to portion it into patties.

6. 6

   Chill the patties

   Shape the portions into patties and leave them to rest in the fridge for 15 minutes.

7. 7

   Bake the patties

   Arrange the patties on a baking tray lined with baking parchment. Bake at 191°C (375°F) for 10 minutes on each side, 20 minutes in total.

8. 8

   Prepare to grill

   For the grilling option, place the patties on greased aluminium foil and heat the grill to medium.

9. 9

   Grill the patties

   Grill for 8 minutes on each side, turning them gently. Add the cheese for the final few minutes so it can melt slightly.

10. 10

    Add the toppings

    Serve the burgers in the prepared buns with the toppings.

What is a black bean burger?

A black bean burger is a meat-free patty built around cooked black beans, rather than a beef patty. This American-style version seasons the beans with cumin, smoked paprika and chilli, then binds them with egg and breadcrumbs.

Drying the beans first helps keep the mixture from becoming too wet, while leaving some beans whole gives the patties a more varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 96 calories, 4g protein, 10g carbs, 4g fat.

The beans and brioche buns contribute most of the carbohydrates, while the olive oil, egg yolks, mayonnaise, cheese and avocado contribute fat. Beans and eggs provide protein, with Cheddar adding more if used. For a more balanced plate, serve the burger with a generous side of salad or vegetables.

Why dry the beans first?

Bean moisture can make a patty mixture loose and harder to shape. A short spell in the oven dries the rinsed beans slightly before they are mashed.

Patting the cooked vegetables dry also removes excess moisture, so the mix can hold together more easily.

Building the flavour

Vegetables: soften the peppers, onion and garlic in olive oil before mixing them in. This takes the raw edge off and spreads their flavour through the patties.

Seasoning: cumin, smoked paprika and chilli powder bring warmth and savoury depth. Worcestershire sauce adds another savoury note to the bean mixture.

Getting the texture right

Mash or pulse the mixture only until it holds together, keeping some beans intact rather than turning everything into a smooth paste. The eggs and panko help bind the mixture.

If the patties feel fragile, handle them gently when transferring or turning them. Chilling them for the specified 15 minutes gives them time to rest before cooking.

Baking or grilling

Oven baking is the method with the clearest timing: cook at 191°C (375°F) for 10 minutes on each side. Look for patties that are hot throughout and hold their shape when lifted.

The alternative is grilling over medium heat on greased foil for 8 minutes per side. Turn carefully, and add the cheese in the final few minutes.

Toppings and serving

The recipe suggests barbecue sauce, mayonnaise, caramelised red onion, avocado, butter-leaf lettuce and white Cheddar. Choose a few or pile them on, depending on the balance of richness and freshness you like.

Serve in buttered, grilled brioche buns. A crisp salad or a simple portion of vegetables makes a fresh contrast to the soft bun and hearty bean patty.

Recipe notes & tips

• Pat both the beans and cooked vegetables dry before mixing to help keep the patties firm.
• Leave some beans whole when mashing so the patties retain texture.
• Shape the patties evenly so they cook at a similar rate.
• Chill the shaped patties for the full 15 minutes before cooking.
• Turn the patties gently, especially when grilling, as bean patties can be delicate.
• Add the cheese only in the final few minutes of grilling so it melts without overcooking.

Variations

• Smokier seasoning: Add a little extra smoked paprika for a stronger smoky note.
• Hotter patties: Increase the chilli powder to give the mixture more heat.
• Cheese-free topping: Leave off the Cheddar and add extra avocado or lettuce.
• Crisper edges: Bake the patties on a lightly oiled tray instead of parchment.
• Bun-free serving: Serve the cooked patties with salad and the suggested toppings instead of brioche buns.

Common mistakes to avoid

• Wet beans: Pat them dry and bake for the full 15 minutes so the mixture is easier to shape.
• Over-mashing: Keep some beans whole to avoid a uniformly pasty texture.
• Skipping the chill: Rest the formed patties in the fridge for 15 minutes before cooking.
• Rough turning: Use a careful, supportive turn to help keep the patties intact.
• Crowded tray: Leave space between patties so they bake evenly.
• Cheese on too early: Add it only during the final few minutes of grilling.

How to store

Refrigerate leftover cooked patties in a covered container for up to 3 days. Reheat in the oven or in a pan until hot throughout; store buns and toppings separately where possible.

Frequently asked questions