Black Bean Burger with Fresh Vegetables and Lime-Coriander Salad Recipe

Introduction

This black bean burger is a wholesome, flavorful alternative to the classic beef patty. Packed with sweet potato, walnuts, and spices, it offers a deliciously satisfying vegetarian option perfect for any meal. Serve it with a fresh cucumber and carrot salad for a vibrant, balanced plate.

Ingredients

• 75g wholemeal bread or sourdough
• 75g walnuts
• 400g sweet potato
• 400g can black beans, drained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp onion granules
• 1 tbsp tomato purée
• 2 tbsp rapeseed oil, to fry
• ½ cucumber, halved, deseeded and sliced on an angle
• 2 large carrots (about 300g), peeled into ribbons
• Small bunch coriander, finely chopped
• 2 tbsp lime juice
• 1 tbsp rapeseed oil
• 4 sourdough burger buns
• 2 large tomatoes, thickly sliced
• 1 avocado, peeled, stoned and sliced
• 50g rocket
• Coconut yogurt or burger sauce of choice

Instructions

1. Step 1: Place the wholemeal bread and walnuts into a food processor and pulse until you have fine crumbs.
2. Step 2: Prick the sweet potatoes with a fork and microwave for 5-10 minutes until soft. Cut in half and scrape the cooked flesh into the food processor with the bread and walnut crumbs.
3. Step 3: Drain the black beans thoroughly, then add them to the processor along with smoked paprika, ground cumin, onion granules, and tomato purée. Season generously with salt and pepper.
4. Step 4: Pulse the mixture until mostly smooth and it holds together well. Divide the mixture into four equal portions and shape each into a patty. Chill the patties in the fridge for 20 minutes to firm up.
5. Step 5: Meanwhile, prepare the side salad by combining the sliced cucumber, carrot ribbons, chopped coriander, lime juice, and rapeseed oil in a bowl. Season to taste and set aside.
6. Step 6: Heat the rapeseed oil in a large non-stick frying pan over medium heat. Fry the patties for 4-5 minutes on each side until golden and heated through.
7. Step 7: To assemble, place a handful of rocket into the base of each burger bun. Top with tomato slices, the black bean burger, and avocado slices.
8. Step 8: Add a dollop of coconut yogurt or your favorite burger sauce, then place the top bun on and serve immediately with the carrot and cucumber salad on the side.

Tips & Variations

• For extra flavor, add a finely chopped chili or some garlic to the burger mixture before processing.
• Swap walnuts for pecans or almonds to change the texture and flavor.
• Use gluten-free bread and buns to make this recipe gluten-free.
• Try serving the patties with a spicy mayo or a smoky chipotle sauce for a different taste.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or oven until warmed through. The patties can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the black bean patties instead of frying?

Yes, you can bake the patties at 200°C (400°F) for about 15-20 minutes, flipping halfway through, until golden and cooked through.

How do I prevent the patties from falling apart?

Make sure to drain the beans well and pulse the mixture until it holds together but isn’t overly smooth. Chilling the patties before cooking also helps them firm up and hold their shape better.

Black Bean Burger with Fresh Vegetables and Lime-Coriander Salad Recipe

---

★★★★★

5 from 52 reviews

• Author: Ethan
• Total Time: 35 minutes
• Yield: 4 burgers 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A delicious and nutritious black bean burger featuring wholemeal bread, walnuts, and sweet potato, seasoned with smoked paprika and cumin. Served with a fresh carrot and cucumber salad, ripe avocado, rocket, and a creamy coconut yogurt or burger sauce on sourdough buns. Perfect for a wholesome vegetarian meal.

---

Ingredients

Scale 1x2x3x

For the Burger Patties

• 75g wholemeal bread or sourdough
• 75g walnuts
• 400g sweet potato
• 400g can black beans, drained
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp onion granules
• 1 tbsp tomato purée
• 2 tbsp rapeseed oil (to fry)

For the Salad

• ½ cucumber, halved, deseeded and sliced on an angle
• 2 large carrots (about 300g), peeled into ribbons
• Small bunch coriander, finely chopped
• 2 tbsp lime juice
• 1 tbsp rapeseed oil

To Serve

• 4 sourdough burger buns
• 2 large tomatoes, thickly sliced
• 1 avocado, peeled, stoned and sliced
• 50g rocket
• Coconut yogurt or burger sauce of choice

---

Instructions

1. Prepare the breadcrumbs and walnuts: Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs. This will provide the base texture for the patties.
2. Cook the sweet potato: Prick the sweet potatoes with a fork and microwave for 5 to 10 minutes until soft. Cut in half and scrape the cooked centers into the food processor along with the bread and walnut crumbs.
3. Add remaining patty ingredients: Make sure the black beans are thoroughly drained then add them to the food processor with the smoked paprika, ground cumin, onion granules, and tomato purée. Season generously with salt and pepper.
4. Form the patties: Pulse the mixture until it is mostly smooth and holds together well. Divide the mixture into 4 equal portions and shape each into a patty. Chill for 20 minutes to help them firm up.
5. Prepare the side salad: While patties chill, combine the cucumber slices, carrot ribbons, chopped coriander, lime juice, and rapeseed oil in a bowl. Season to taste and set aside.
6. Cook the patties: Heat 2 tablespoons of rapeseed oil in a large non-stick frying pan over medium heat. Fry the patties for 4 to 5 minutes on each side until they are golden brown and heated through.
7. Assemble the burgers: Split the sourdough burger buns and place a small handful of rocket leaves on the bottom half. Top with a few slices of tomato, then place the cooked black bean burger patty. Add sliced avocado on top, and finish with a dollop of coconut yogurt or your preferred burger sauce.
8. Serve: Serve the assembled burgers with the carrot and cucumber salad on the side for a fresh and balanced meal.

Notes

• Microwave times for sweet potato may vary depending on size and microwave wattage; test with a fork for softness.
• For a firmer patty, chill the mixture longer or add a little oat flour if mixture seems too wet.
• You can substitute rapeseed oil with olive oil if preferred.
• Use gluten-free bread if you need to make this recipe gluten-free.
• To make the recipe vegan, ensure the burger sauce and yogurt are dairy-free.
• Toast the buns lightly before assembling for extra texture and flavor.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian, American-style

Keywords: black bean burger, vegetarian burger, sweet potato burger, healthy burger, meatless burger, homemade burger