Black Bean Veggie Burger

Black bean veggie burger

Photo by Katerina Holmes on

Happy winter guys!

Today I want to share another vegetarian recipe with you; a mouth-wateringly juice burger. This is a really simple recipe there are a lot of variations, this one is my favourite.


  • Hamburger rolls
  • Mayonnaise
  • Tomatoes
  • Cucumber
  • Lettuce
  • Cheese
  • A tin of black beans
  • Potato starch (or flour)
  • An onion
  • An egg
  • Salt, pepper, paprika, chilli flakes garlic
  • Butter


Step One: As always, start by preparing all your ingredients. You don´t want to be going back and forth to the fridge to get ingredients the whole time. Get out a clean chopping board and a knife suitable for cutting and slicing.

Step Two: Heat up two teaspoons of margarine in a small frying pan. Slice your onion into thin rings and add them to the pan. You will want to do this first as onions can take a while to brown nicely without burning. As soon as you have added the onion rings to the pan, lower the heat to the smallest setting. This will help the onions to brown and become sweet without them going black and burning to a crisp.

Step Three: Drain the brine from the black beans and add them to a medium-sized mixing bowl. Next add in your spices, salt pepper and paprika are my go-to spices, but feel free to go nuts. Add some garlic and onion powder if you have it, some fresh or dried chillies, and even some herbs like parsley, Italian herb mix and rocket will be a great add on. Add in your egg and gently mix with a wooden spoon. Now add some potato starch, this is a great ingredient you can use for binding. If you don´t have potato starch, no biggie, just use some baking flour instead. Be careful not to use too much potato starch or your patty will come out gummy and jelly like, been there, it´s disgusting.

Remember to check on your onions!

Step Four: You´ll notice, if you have ever made patties from scratch using mince, that the bean mixture is a bit more runny. This is fine, that is why we use the egg and starch as a binder. Mix the concoction well. Heat up some oil in a frying pan, or you can use Cook n´ Bake. Oil will give it a bit more flavour, but there´s nothing wrong with using spray oil. When the pan is nice and hot, spoon your patty mixture into the pan. I use three spoons worth of mixture for one patty. Add as many patties as you can into your pan – I can fit in three. Add the lid onto the pan.

Step Five: While your patties are busy frying, slice up all your burger toppings. Next, slice your hamburger buns open. When your patties are nice and brown, flip them over using a spatula. Once all your patties are cooked through, transfer them to a plate and keep aside.

Step Six: In the same pan you used to fry your patties, place your hamburger buns face down in the pan; this will make them nice and crispy.

Step Seven: Now it´s time to assemble your masterpiece. I start by spreading some mayo on the buns, and then I add the patty and some cheese. I add the cheese onto the patty so it can melt a bit while the patty is still warm. On the other bun, I like to put the lettuce, tomatoes and cucumber. Then I top of the burger with the browned onion rings.

All done. I hope you enjoy it

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