Black bean and beetroot burgers

By Pauline Hubner

July 30, 2017

  • Prep: 20 mins
  • Cook: 30 mins
  • Yields: Makes 8 burgers


1 tsp vegetable oil

1 red onion, finely chopped

2 x 400g cans of black beans, roughly mashed

100g cooked brown rice

2 small cooked beetroots, coarsely grated

1 tbsp tomato purée

1 tsp mushroom ketchup

1tsp soy sauce

1 tsp onion powder

50g fine breadcrumbs

sea salt and black pepper

To cook and serve

low-cal oil spray

burger buns

lettuce leaves

tomatoes, sliced

red onion, sliced

gherkins, sliced


1Heat the oil in a frying pan, add the onion and cook until it's very soft and lightly caramelised.

2Add the garlic and cook for another couple of minutes.

3Take the pan off the heat, tip the onion and garlic into a bowl and leave them to cool.

4Add the remaining burger ingredients to the cooled onion and garlic.

5Season well with salt and pepper, then put the mixture in the fridge to chill for a couple of hours.

6Shape the mixture into 8 patties weighing about 100g each. You can then put them in the fridge again until your are ready to cook. At this stage, you can open freeze them, then transfer to a freeze-proof container when frozen.

7When you are ready to cook the burgers, preheat the oven to 200 degrees C (180 in a fan oven).

8Spray a baking tray with low-cal oil, arrange the burgers on the baking tray, and spray them with low-cal oil.

9Bake for 20 minutes.

10Lightly toast the burger buns, then layer up the burgers with the salad ingredients and condiments of your choice!

As a topper, you could add vegan cheese or smoked/marinaded tofu to the burgers for the last 3 or 4 minutes of cooking.

This recipe is from 'The Hairy Bikers Go Veggie' by Si King and Dave Myers.


1 Review

Elisa Booker

October 10, 2017

This was delicious!! So easy and tasty 🙂

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