Smoky Black Bean Burgers
Photo: Vije Vijendranath / Unsplash
Hearty plant-based burgers with a crisp crust and a juicy, smoky centre: black beans, oats, roasted peppers and mushrooms bound together and pan-fried, then piled into buns with tomato, red onion and crunchy lettuce.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the flax egg
Stir the ground flaxseed into the water in a small bowl and let it sit for 10 minutes while you cook the vegetables. It will thicken into a gel that binds the burgers, like an egg.
- 2 tbsp + 5 tbsp water ground flaxseed and water
✅ Done when: thick, gel-like texture
Cook the vegetables
Heat 1 tbsp of the olive oil in a medium frying pan over medium-high heat. Cook the onion and mushrooms for about 10 minutes, stirring now and then, until all the liquid has evaporated and they start to brown. Add the garlic and roasted pepper for the final minute, then set aside to cool slightly.
- 1 tbsp olive oil
- 1 red onion
- 150g mushrooms
- 2 cloves garlic
- 1 roasted red pepper
✅ Done when: vegetables are dry and lightly browned
Mash the beans
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Mix and shape
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Fry the burgers
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Build and serve
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Make the flax egg
Stir the ground flaxseed into the water in a small bowl and let it sit for 10 minutes while you cook the vegetables. It will thicken into a gel that binds the burgers, like an egg.
- 2 tbsp + 5 tbsp water ground flaxseed and water
✅ Done when: thick, gel-like texture
Cook the vegetables
Heat 1 tbsp of the olive oil in a medium frying pan over medium-high heat. Cook the onion and mushrooms for about 10 minutes, stirring now and then, until all the liquid has evaporated and they start to brown. Add the garlic and roasted pepper for the final minute, then set aside to cool slightly.
- 1 tbsp olive oil
- 1 red onion
- 150g mushrooms
- 2 cloves garlic
- 1 roasted red pepper
✅ Done when: vegetables are dry and lightly browned
Mash the beans
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Mix and shape
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Fry the burgers
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Build and serve
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The Story Behind the Dish
The meatless patty has a long history in vegetarian cooking, but the commercial veggie burger is usually credited to Gregory Sams, who launched his 'VegeBurger' in London in 1982. American restaurants and supermarkets quickly followed with their own versions.
Black beans — native to the Americas and a staple from Mexico to Brazil — became a favourite base thanks to their meaty colour, creamy texture and ability to soak up smoky spices.
⭐ Why It's Famous
It's the gateway plant-based dish at countless barbecues: hearty, satisfying and packed with fibre and protein.
💡 Fun Fact
Drying the beans and cooking the water out of the mushrooms is the real secret to a burger that holds together — moisture is what makes bean patties fall apart.
United States and Britain
40.71°N, -74.01°W
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