Black Bean Burgers • Seasoned Events

Black Bean Burgers

One of the biggest comfort/cheat foods is a nice big burger, but we often feel guiltiness when we indulge in these types of meals. Thankfully I found a recipe that I felt wasn’t as heavy on the stomach but just as enjoyable, if not more so. I tend to lead a plant-based life, not only for cultural or health reasons but also for sustainability. This is a flavourful and filling meal which can help you ease into a more plant-based lifestyle while still satisfying your taste buds. There are many ways you can tweak this recipe to make it your own, with different toppings or accompaniments to your burger. Some of my favoured toppings are guacamole, lettuce, and sriracha mayo. You may find that adding onion strings, tomato or sauces work well with this burger patty.

What you’ll need:

2x 400g tins of black beans OR you can boil your own

3 cloves of garlic

1 large white onion

1 tomato

Plain flour

Olive oil

Coriander to taste

Salt, pepper, paprika, chilli flakes 

Mature Cheddar

Brioche buns



Sriracha mayo



Crush your garlic cloves and mince them into a fine paste.

Finely chop the white onion, and do the same with your tomato after removing the juice and seeds from the centre to avoid having a soggy mixture.

To a pan, first add the garlic and onion, and sauté in two spoons of olive oil for 1-2 minutes.

Add tomato and continue to sauté for 5-7 minutes, until cooked.

Drain and wash your black beans. If you’re using dry beans, boil them until the skin begins to separate from the bean. Add them to a large mixing bowl with the cooked mixture. Add salt, pepper, chilli flakes, coriander and paprika to taste.

Using a fork, masher or food processer, mash all together until smooth. Your black beans only need to be about 75% mashed. Add 3-4 spoons of flour to help bind the mixture. If needed, add more flour until you’re able to mould a patty which holds itself together. I prefer to make mine about 2cm thick. If you would like a crispier outing, you can sprinkle on some rice/plain flour to the patty before dropping into the pan.

Fry on a medium heat for 3-4 minutes and flip. Add one slice of mature Cheddar or a cheese of your choice, and then cover when cooking the other side for 3-4 minutes. You should find the cheese has melted through onto your patty.

Serve with toasted broche buns. Personally, to avoid carbohydrates/a heavy meal, I would eat this with lettuce sheets to replace the buns.