Introduction

This black bean burger is a flavorful and nutritious alternative to traditional beef burgers. Packed with sweet potato, walnuts, and aromatic spices, it’s perfect for a satisfying vegetarian meal. Served with a refreshing cucumber and carrot salad, it’s a delicious way to enjoy a homemade burger.

A burger is shown on a white plate with a side of green herbs and thinly sliced white onions. The burger has four layers inside a crusty, rustic bun: the bottom bun topped with fresh green leafy arugula, followed by two slices of bright red tomato, a thick, textured brown patty, and some thick green avocado slices with white dollops of creamy sauce on top. The top bun is placed slightly askew, showing the layers clearly. The plate is set on a yellow surface with a blurred, bright blue background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

75g wholemeal bread or sourdough

75g walnuts

400g sweet potato

400g can black beans, drained

1 tsp smoked paprika

1 tsp ground cumin

1/2 tsp onion granules

1 tbsp tomato purée

2 tbsp rapeseed oil, to fry

½ cucumber, halved, deseeded and sliced on an angle

2 large carrots (about 300g), peeled into ribbons

Small bunch coriander, finely chopped

2 tbsp lime juice

1 tbsp rapeseed oil (for salad)

4 sourdough burger buns

2 large tomatoes, thickly sliced

1 avocado, peeled, stoned and sliced

50g rocket

Coconut yogurt or burger sauce of choice

Instructions

Step 1: Put the wholemeal bread and walnuts into a food processor and pulse until they become fine crumbs.

Step 2: Prick the sweet potatoes with a fork and microwave for 5–10 minutes until soft. Cut them in half, then scrape the cooked flesh into the food processor with the bread and walnut crumbs.

Step 3: Ensure the black beans are thoroughly drained, then add them to the processor along with the smoked paprika, ground cumin, onion granules, and tomato purée. Season generously with salt and pepper. Pulse the mixture until mostly smooth and it holds together well.

Step 4: Divide the mixture into four equal portions and shape into patties. Chill in the fridge for 20 minutes to firm up.

Step 5: Meanwhile, prepare the salad by combining the cucumber, carrot ribbons, coriander, lime juice, and rapeseed oil in a bowl. Season lightly and set aside.

Step 6: Heat the rapeseed oil for frying in a large non-stick pan over medium heat. Fry the patties for 4–5 minutes on each side, until golden and cooked through.

Step 7: To assemble, place rocket in the base of each bun, then add tomato slices, the black bean burger, and avocado slices. Top with a dollop of coconut yogurt or your preferred burger sauce. Serve with the cucumber and carrot salad on the side.

Tips & Variations

For extra binding, add a tablespoon of ground flaxseed mixed with water to the burger mix before chilling.

Swap the walnuts for pecans or almonds for a slightly different flavor and texture.

Try adding finely chopped chili or a dash of hot sauce for a spicier kick.

Use gluten-free bread and buns if you need a gluten-free version.

Storage

Store uncooked patties in an airtight container in the fridge for up to 2 days before cooking. Cooked burgers can be kept in the fridge for up to 3 days. Reheat gently in a frying pan or oven to maintain texture. The salad is best served fresh but can be stored separately in the fridge for up to 1 day.

FAQs

Can I freeze these black bean burgers?

Yes, the uncooked patties freeze well. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. They can be frozen for up to 3 months. Defrost in the fridge before cooking.

How do I make the burgers hold together better?

If the mixture feels too loose, try adding a little more breadcrumbs or pulse for longer in the food processor. Chilling the patties before cooking also helps them firm up and hold their shape better.