bean burger

These veggie burgers are a doddle to make and the toppings make them wonderfully moist - cook from frozen to save time

Mexican bean burgers with lime yogurt & salsa

breadcrumb

tsp mild chilli powder

coriander, stalks and leaves chopped

tub fresh salsa

milliliters low-fat natural yogurt

lime

wholemeal burger buns, sliced avocado, sliced red onion

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.

Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.

While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

This is a very good vegie burger. Some beans are whizzed together and some left whole, so you get a lovely texture. For a vegan option, just leave out the feta and yoghurt, says Jamie.

Jamie Oliver's epic bean burger

spring onions, chopped

red chilli, chopped

can black beans, rinsed, drained

tsp smoked paprika (pimenton)

(70 grams) fresh breadcrumbs

can chickpeas, rinsed, drained

Plain flour, to dust

tbs each white sesame seeds and flaxseeds, chopped

olive oil

wholemeal seeded rolls, halved

gherkins,

cooked beetroot, thinly sliced

radishes, thinly sliced

rocket leaves

feta

flat-leaf parsley, leaves picked, finely chopped

(280 grams) natural yoghurt

lemon

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This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that’s gluten-free, soy-free, and grillable! It’s flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!

Vegan Burger Recipe

tbsp oil (divided, for cooking)

onion (finely diced)

tbsp flaxseeds (+ 3 tbsp hot water)

garlic

sunflower

vegetable broth (to soak the sunflower mince)

rolled oats (or oat flour (gluten-free as needed))

kidney beans

tomato paste

cumin powder

tbsp smoked paprika

sea salt

½ tsp black pepper

vegan mayonnaise (homemade

tbsp ketchup

sriracha (optional to taste)

vegetables (e.g. lettuce, tomatoes, cucumber, red onions)

Burger buns

Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word &quot;metric&quot; right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Heat 1 tbsp of oil in a skillet or non-stick pan over medium heat. Once hot, add the onion and sauté for 3 minutes, or until translucent. Then add the garlic and sauté for another minute, until fragrant. Set aside.

In the meantime, crush or ground the flaxseeds, then cover with 3 tbsp of hot water and set aside.

Place the sunflower mince in a bowl. Pour the hot vegetable broth over it and stir to coat. Set aside.

Put the oats in a food processor or blender and process them into flour.

Add the beans, sunflower mince, flax-egg, sautéed onions, garlic, tomato paste, cumin powder, paprika powder, salt and pepper, and pulse a few times, until a moldable dough forms (but do not purée!). (If it’s too dry, add 1-2 tbsp BBQ sauce). Taste and adjust seasonings as needed.

Form the mixture into 4 burger patties, about 1-inch (2cm) thick (or more to make smaller ones). Set on a plate.

Heat a skillet (or non-stick pan or grill) and cover the bottom (or grill surface) with the remaining oil (or more as needed). Add the burgers and cook for about 5 minutes or until well browned, then flip and cook from the other side, too.

Vegan Burger

Meanwhile, stir together the vegan mayonnaise, ketchup, and sriracha for the Burger sauce. Prepare the vegetables and toast your burger buns.

Simple Burger Sauce

Brush the burger patties with the remaining BBQ sauce and serve on toasted buns with lettuce, tomatoes, cucumber, red onions, burger sauce or enjoy as they are!°

Assemble the Burgers

This Spicy Black Bean Burger is perfect for meatless meals. Full of flavor and topped with a homemade avocado cream sauce, it's hard to beat.

Spicy Black Bean Burger

Black Beans

Whole Burger Buns

Red Bell Pepper

Yellow Onion

Fresh Cilantro

Italian Breadcrumbs

Parmesan Cheese

tbsp. Minced Garlic

Large Organic Egg

Provolone Cheese Slices

Oregano

Black Pepper

Garlic Powder

Paprika

Chili Powder

Adobo All-Purpose Seasoning

tsp. Crushed Red Pepper Flakes

Cayenne Red Pepper

Medium Avocado

Mayo

Lemon

Parsley

Garlic

Salt

Drain canned black beans and allow to sit for 10 to 15 minutes. Add black beans to a large bowl and mash using a fork or potato masher (paid link). Set to the side.

Cut your onion and red bell pepper into large pieces half and add to food processor (paid link) blending to a fine chop. Drain any excess liquid and add to the same bowl as the beans. 

Add remaining burger ingredients and seasonings, mix, cover, and refrigerate for 30 minutes. 

Form bean mixture into patties and cook at medium to high heat for 5 minutes per side adding a cheese slice once flipped. 

For the avocado sauce, remove the seed and skin from the avocado. Blend with avocado sauce ingredients.

Build your burger by adding lettuce, tomatoes, and avocado sauce.

These were so delicious.  My vegetarian daughter loved them, and so did the three carnivores in my family.  Great flavor and texture.   Unlike so many other veggie burgers, these were not dry at all.  Great texture.

Great taste, loved these! I did make four patties out of the burger ingredients &amp; seasoning though.

One question Eric: I did a lot of draining, both for the beans and the bell pepper / Onion mix and I am happy with how the patties kept their shape and how I browned them from both sides, but wondering whether you have any trick to get them extra crunchy.

Thanks again for great reciped and greetings from Munich, Germany

Homemade vegetarian black bean burgers are thick, hearty, flavorful, and delicious. They are easy to make and have the best texture ever (no mushy burgers here!).

Black Bean Burgers

vegetable oil

onion,

garlic, minced

black beans, rinsed and drained

breadcrumbs

feta cheese, crumbled

Worcestershire sauce

smoked paprika

salt (or

black pepper (or

6 hamburger buns, sliced

lettuce

ketchup

medium tomatoes, sliced

In a large skillet, heat oil over medium-high heat until sizzling hot, about 1 minute. Add onions and garlic and sauté until tender and nicely browned, about 3-4 minutes. Set aside on a plate to cool off for 5 minutes.

Gently pat dry the rinsed and drained black beans. Set aside 1 cup of the black beans and transfer the rest into a food processor. 

Add the sautéed onions along with the rest of the ingredients (breadcrumbs, feta cheese, egg, Worcestershire sauce, paprika, salt, and pepper) into the food processor. Pulse mix on and off for 1 minute until coarsely chopped. Alternatively, you can mash everything with a fork or potato masher in a large mixing bowl until evenly combined.

Transfer the bean mixture to a large mixing bowl, and add the reserved cup of black beans. Stir together until evenly distributed. This creates some texture and makes the patties a bit firmer.

Take 1/2 cup of the bean mixture at a time and use your hands to shape into 6 large patties.

Make the patties:

To cook, you can pan fry, grill, bake, or air fry the patties.

To pan fry

 Heat 1 tablespoon oil in a large skillet over medium heat until sizzling, about 2 minutes. Place the patties on the skillet and cook until nicely browned and firm, about 5 minutes per side.

To grill

Preheat the grill on medium-high until hot. Brush some oil onto the grilling grate and place patties on top. Brush some more oil on top of the patties as well. Cook for 3-5 minutes and then carefully flip over and cook on the other side. 

To bake

Preheat oven to 375F. Place patties on a large parchment-lined half sheet baking pan and bake for 15 minutes until nicely browned, flipping once halfway.

To air fry

 Add patties in batches to the air fryer basket and cook at 375F for 12-15 minutes until nicely browned.

Cook the patties:

Slice the hamburger buns and toast the slices on the grill, if desired.

On the bottom half of each hamburger bun, add a piece of lettuce and a patty on top.  a patty. Drizzle 1 to 2 tablespoons Ketchup or mayo (or both) on top of the patty, and top with a slice of tomato. Place the top half of the bun on top to assemble the hamburger.

Assemble the burgers:

These hearty, zesty burgers are easy to prepare with simple, healthy ingredients. Top them with a creamy &quot;Big Mac Sauce&quot; or your own favorite condiment!

Southwest Black Bean Burger (Vegan)

black beans

oat flour (gluten-free if needed)

salsa

sweet corn

green chiles (I use mild)

Tbsp. fresh cilantro (finely chopped)

green onions (finely sliced)

taco seasoning

salt (more/less

Vegan Big Mac Sauce (or your own favorite)

Buns, lettuce/greens, sliced onion, tomato, etc.

Prepare: Rinse and drain the black beans, then pat dry with a towel. Add beans to a large bowl. Mash with a potato masher. (Leave some chunks for texture.) Add the rest of the ingredients and mix well until combined.

Form: Shape into 3 or 4 patties.* (I make 4 evenly-sized balls, then gently press down with my hands to form a patty, leaving them about 3/4&quot; thick. The mixture can be a little sticky, so very lightly wet your hands to prevent sticking if needed.)

Refrigerate: Cover patties and refrigerate for at least 20-30 minutes (or several hours) to let the mixture set.

Bake: When ready to bake, preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or baking mat. Place patties on sheet. (Simply re-form if they lose their shape during transfer.) Bake for 15 minutes. Flip, then bake 15 minutes more. Let cool/rest for 5-10 minutes to firm up even more before serving.

Despite having saved this recipe onto my Pinterest board right after you posted it, I didn't try it until tonight.  I know, I know, October doesn't exactly scream burger time like summer does, but better late than never. 😁 I followed your recipe exactly, and they turned out so awesome!  You hear stories of homemade bean burgers falling apart, etc., but these were truly fantastic!  They were firm and didn't crumble at all.  Loved the flavour, and so did my hubby.  He has requested that I make them "again again". 😁And the sauce?  Just divine!!  Thank you for another awesome recipe!

My kid flipped out over this recipe after mocking it while I was cooking. She said she preferred this over a real hamburger. Made it exactly as written. No substitutes.  Super happy about this. Thanks for the wonderful recipe!!!

Love this recipe! One minor change: I omit the green chilies as I dislike the taste. Still totally delicious!

Made the sauce to go with it, and followed the recipe exactly. VERY tasty!! Will make again.

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Top 6 bean burger recipes from across the web

The most viewed bean burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Jamie Oliver's epic bean burger

Vegan Burger Recipe

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The most viewed bean burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine