hearty vegan black bean burger

Vegan Black Bean Burger

Hearty vegan black bean burger

I adore butternut squash and black beans so what better way to have them but together in a delicious vegan black bean burger!

This recipe provides 8 good sized burgers


  • 1/2 butternut squash, diced small
  • 5 tablespoons of olive oil
  • 400g black beans (cooked) and rinsed well
  • 1 red onion, diced small
  • 100g gluten free porridge oats (use small ground oats or place in food processor for a minute until small like breadcrumbs)
  • 80g sweetcorn (cooked)
  • 12g (2 teaspoons) of ground cumin
  • 12g (2 teaspoons) of chilli powder (less or none, if you don’t like heat)
  • 12g (2 teaspoons) of dried oregano
  • pinch salt
  • 5 tablespoons of olive oil for cooking


  1. Put a little oil on the butternut squash and place in a preheated oven way 190°c / 170°c if a fan oven and roast for about 30 minutes until soft.
  2. Add a tablespoon or so of oil to a large frying pan and cook the onion until it had caramelised (this will give the burgers a really rich flavour)
  3. Add half the black beans to a mixing bowl and mash with a potato masher
  4. Add the remaining black beans and all other burger ingredients, including the cooked butternut squash and onions to the bowl.  Mix well together so the ingredients are evenly distributed.
  5. Put a handful of the mixture in your hands and squish together to bind the ingredients then make a patty using the palms of your hands. Repeat 8 times
  6. Place the burgers in the fridge in a covered container and allow them to set for at least an hour.
  7. Add a tablespoon or so of oil to a large frying pan and cook the burgers on each side for 2-3 minutes until they are golden in colour.
  8. Place the burgers on an oven tray and bake for 12-15 minutes until they are crisp on the outside.
  9. Serve the burgers either in buns or in a romain lettuce leaf.  I like to serve my black bean burgers with my delicious hummus recipe (click here).



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