Spicy Black Bean Burgers
The best kind of burgers are those that not only taste delicious, but are also kind to your body, the planet and all those we share it with!
Black beans have been my absolute favourite legumes these past few weeks, and for these burger patties, they sure do not disappoint. I made these burgers, together with my Sweet Potato Buns and plenty of fresh salad (my personal must haves are grated carrot and beetroot, sliced tomato and lettuce), guac and Sriracha, for the whole family and they definitely got a big tick of approval!
Baked in the oven until crisp and golden on the outside, while still being soft and moist on the inside, these black bean patties make the perfect alternative to any meat patty. Filled with some of my favourite spices of cumin, garlic, onion and a mix of fresh and dried herbs to make them an explosion of flavour! High in fibre, iron, calcium, plant protein and a whole range of other fabulous micronutrients, they also pack quite a punch in nutrition.
These burger patties are also delicious in sandwiches or wraps, crumbled on top of salads, or just as is! I'll even admit to eating them cold, straight out of the fridge the next day...
Don't forget to tag me on Instagram if you give these a go so I can see and share your burger creation. I'd love to know what other burger fillings you chose to go with!
- 400g cooked black beans
- 1/2 cup fresh parsley
- 1 1/2 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp sea salt, or to taste
- 3 tbsp chickpea flour
- 1 tsp baking powder
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- 2 cloves garlic, chopped
- 1/2 red onion, chopped
- black pepper, to taste
- Preheat your oven to 200 degrees Celsius and line a tray with baking paper
- Add all ingredients into a food processor and blend to form a chunky (not completely smooth!) puree
- Using your hands, form the mixture into 6 burger patties (it helps if you have wet hands to do this to stop the mix from sticking!), and place on your baking tray
- Bake for 20 minutes, taking them out after 15 minutes to flip over with a spatula, until firm and lightly browned
- Assemble your burgers and enjoy!
- Store any leftovers in a sealed container in the fridge, or these are also great to freeze!
- Chickpea flour can be substituted with another type of flour, such as oat, plain, wholemeal or spelt
- You can also cook these in a non-stick pan instead of the oven, cooking until firm and lightly browned on each side