Black Bean Veggie Burgers

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Black Bean Veggie Burgers

This week is National Vegetarian Week (14-20 May) and with the sun finally trying to show its face I was inspired to try and find something that would give that summer-time BBQ vibe. To many, the outdoor grill is synonymous with meat, but this recipe shows that you get that meaty, stodgy, umami hit without having to have beef involved.

The recipe is largely lifted from The Kitchn, which is an excellent site. I have made it slightly easier using pre-prepped beetroot and rice, as well as tweaking the spices and UK-if-ing the amounts for you.


  • 500g Vacuum packed beetroot
  • 1x 220g microwave packet of brown rice (or equivalent made yourself)
  • 1 large reg onion, finely sliced
  • 3 cloves garlic, crushed
  • Pinch of chipotle chilli flakes (optional)
  • 2 tbsp cider vinegar
  • 30g oats
  • 2 cans black beans
  • 40g prunes, chopped
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp thyme
  • 1 tbsp Worcestershire sauce or Soy sauce
  • 1 large egg (for vegan, you can use a flax egg)

Optional toppings:

  • Grilled Halloumi
  • Hummus
  • Avocado
  • Cheese Slice
  • Mayo
  • Salad


  1. Roast the beetroot at 170c for 30 mins to dry it out a bit, then grate it
  2. Cook the microwave rice packet but with a little water added so that it goes a bit mushier than you’d normally want it
  3. Put 1 tbsp oil in a frying pan and fry the onion over a medium/high heat, stirring only occasionally until it starts to caramelise and leave a residue on the base
  4. Turn the heat to low and gently fry the garlic and chipotle chilli flakes just until they releases their smell
  5. Add the cider vinegar to the pan and reduce the heat, let it simmer, stirring it in order to pick up the goo from the bottom (deglaze).
  6. Set aside Blitz to oats in a food processor until you have a fine powder.
  7. Set aside Chop the prunes and drain both cans of beans
  8. Put half the beans and the prunes into the blender and pulse a few times so that it’s not total mush but its not still whole beans
  9. Place the grated beetroot, rice, onion mix, 1tbsp olive oil, spices, Worcestershire sauce, blitzed beans, remaining whole beans, egg and 1 tbsp olive oil and oat powder into a very large bowl
  10. Get your hands in there (clean!) and mix it up well
  11. Put into the fridge for 2-3 hours
  12. Shape into patties of burger size. Err on the smaller side of things to make them easier to flip.

You can, in theory freeze at this point, but I’ve not tried it.

To cook:

  1. Heat oil in a large saucepan or frying pan with lid or grease your Rangemasaster hotplate.
  2. If you are using the hotplate heat your oven to high.
  3. Cook on high for 2 mins until starting to form a crust on each side (flip carefully as they are quite fragile).
  4. Cover the pan with a lid and cook on low for a further 4 or so mins or pop into the oven for a few mins to make sure they are totally heated through
  5. Serve in a bun with salad cheese or, as I discovered after the photo was taken, they are excellent topped with hummus.

You can freeze after cooking.