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Vegetarian black bean burgers - delicious, easy to make bean burgers that hold their shape

Vegetarian Black Bean Burgers

Servings 6 burgers



  • 1 medium brown onion
  • 3 cloves garlic
  • a small handful of fresh coriander (cilantro)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 2 400g (15oz) cans black beans rinsed and drained
  • 1 1/2 tbsp soy sauce
  • 100 g (3/4 cup) dry breadcrumbs (not fresh)
  • 1 large egg
  • salt and pepper


  • 6 burger buns
  • cheese slices
  • salsa
  • sour cream
  • sliced avocado
  • sliced tomato
  • lettuce
  • pickles


  1. Peel and finely chop the onion, peel and crush the garlic cloves, finely chop the coriander.

  2. Heat the olive oil in a pan and add the onion, cook over a low heat for about 10 minutes until the onion has softened. Add the garlic and spices to the pan and cook for another minute.
  3. Add the black beans to the pan and cook, stirring regularly, for about 5 minutes until the beans have dried out a bit. Use a potato masher to mash the beans, you don't want them to be completely smooth so make sure you retain a bit of texture.
  4. Allow the beans to cool a bit before stirring in the breadcrumbs, soy sauce, egg, coriander and salt and pepper to taste.

  5. Divide the mixture into six equal parts then roll each into a ball. Use your hands to flatten the balls into patties, press around the edge to keep them circular. At this point the patties can be placed on a tray lined with baking parchment, covered with clingfilm and refrigerated for up to a couple of days.
  6. Heat a little bit of olive oil in a frying pan over a low heat. Cook the patties for about 5 minutes per side until nicely browned and warmed through. Serve the burgers with the buns and your selection of toppings.