Spicy Black Bean Burgers

Have you heard of these? Spicy black bean burgers are always a BBQ hit. Combine a fluffy bun, fresh herbs and a juicy burger patty made from black beans and your taste buds will be having a party! This must-try recipe comes from the book The Vegan Zombie by Chris Cooney & Jon Tedd.
  • Passive time: 30 m


  • slices of bread or rolls
  • 2 tablespoons olive oil
  • 1 large potato cut into small pieces
  • 1 teaspoon rosemary dried
  • 1 teaspoon thyme dried
  • ½ teaspoon sage dried
  • 1 tablespoons chipotle powder
  • 1 tsp sea salt
  • 1 teaspoon pepper
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 ½ cups black beans cooked
  • ½ bell pepper cut into small pieces
  • 25 g vegetable grated cheese
  • 2 tablespoons brown sugar
  • 0.666666666667 cup breadcrumbs
  • ½ cup flour
  • 2 tbsp canola oil
  • 1 tomato cut into slices
  • lettuce leaves


  • In a skillet, heat olive oil over medium heat. Add potato, rosemary, thyme, sage, chipotle powder, sea salt and pepper. Sauté for 5 minutes.

  • Add onion, garlic and peppers and cook for about 5-10 minutes. Don't let the potatos brown too much.

  • Remove from the stove and place in a bowl.

  • Stir in black beans and let the mixture cool.

  • Add vegan grated cheese and brown sugar to the ingredients in the bowl and mix well with your hands. Add breadcrumbs and knead into a firm, moldable texture.

  • Shape 2 cm-thick burgers with a diameter of about 8 cm.

  • In a large skillet, heat canola oil over medium heat. Flour each burger patty and add to the pan. Fry each side about 4-5 minutes until nice and brown.

  • Serve on a bun or between slices of bread with lettuce leaves, tomato slices and your favorite sauces and seasonings.