Black Bean Burgers

Method

1. 1

   Heat the oven to 190°C (375°F). Pat the beans dry, spread on a lined tray and bake to dry them out a little — this is the secret to patties that hold.

   10 min
2. 2

   Mix the flaxseed with 3 tbsp water and leave to thicken. Meanwhile, soften the onion, pepper and garlic in 1 tsp of the oil.

   5 min
3. 3

   Pulse the oats to a coarse flour in a food processor. Add the beans, softened veg, flax mixture, tomato purée, spices and seasoning and pulse until chunky but holding together.

4. 4

   Shape into 4 patties and chill for 10 minutes to firm up.

   10 min
5. 5

   Fry in the remaining oil over medium heat until crisp and heated through, turning once.

   8 min
6. 6

   Serve in toasted buns with lettuce, tomato and avocado.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Really Awesome Black Bean Burgers | Kenji's Cooking Show

  J. Kenji López-Alt · YouTube

• 

  How to Make Homemade Black Bean Veggie Burgers | Get Cookin' | Allrecipes

  Allrecipes · YouTube

Substitutions

• Boost the protein: serve each burger with a slice of vegan cheese and a side of edamame, or mix 100 g crumbled firm tofu into the patties.
• Lower-carb: skip the bun and serve in large lettuce leaves (about −26 g carbs).
• No food processor? Mash the beans with a potato masher and use 60 g quick oats as they are.