Smokey Black Bean Burgers

Smokey Black Bean Burgers

These go down really well in our house! They are suitable for freezing which is even better – I can make a big batch knowing that on busy days I have a quick and tasty meal at the ready. We like to indulge with full burger toppings and crispy potato wedges or a big salad. Equally delicious sans floury bap. Would also be lovely falafel-sized and in a wrap.


Preparation time: 30 minutes

Cooking time: 15 minutes (30 minutes if you are having wedges)

Serves 6 (or 8 if you like a smaller burger)


4 cloves garlic
2 small onions
2 x 400g black beans, drained
2 eggs
2 tablespoons smokey chipotle sauce (can buy in Tesco/Asian markets)
2 handfuls of fresh coriander (about ½ cup), finely chopped
12 oatcakes, finely ground
1 teaspoon ground cumin
¼-½ teaspoon salt
¼ teaspoon black pepper



  1. Use a food processor to finely chop garlic and onions.
  2. Add the black beans, eggs, chipotle sauce, chopped coriander, ground oatcakes, ground cumin, salt and pepper. Pulse so that you have a reasonably smooth mixture. Spilt mixture into six (or eight) balls.
  3. Preheat your oven to 100 degrees celsius. Heat a little rapeseed or olive oil in a griddle pan or frying pan over a medium high heat.
  4. Once the pan is hot, add two balls and flatten with the palm of your hand / fish slice to make a burger shape.
  5. Cook for about 12 mins, turning every 2 mins so that you achieve a brown burger that is hot right the way through. Keep warm in the oven. Cook the remaining burgers (or shape into burgers, individually wrap in cling film and freeze).
  6. Serve in a floury bap with slices of mature cheddar, finely sliced red onion, avocado or guacamole, slices of fresh juicy tomatoes. Don’t forget full fat mayonnaise and ketchup : -)
  7. Can also serve with crispy potato wedges (cooked for 30 mins at 200 degrees celsius with some olive oil, salt, pepper, mixed herbs) and / or a salad. Enjoy.

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