There’s nothing quite like a hearty burger, and these vegan bean and vegetable burgers are proof that plant-based eating can be just as satisfying as the real thing. Packed with flavour, texture, and wholesome ingredients, these burgers are not only delicious but also nutrient-dense, high in protein, and fibre-rich. Serve them in a soft, seeded bun with fresh spinach, juicy tomatoes, and crisp lettuce, or enjoy them on their own with a simple salad for a lighter option.

Serves: 4 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

• 1 tin (400g) black beans or kidney beans, drained and rinsed
• 1 small carrot, grated
• ½ small onion, finely chopped
• 1 garlic clove, minced
• 50g spinach, chopped
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp soy sauce
• 50g rolled oats
• 2 tbsp ground flaxseeds mixed with 4 tbsp water (acts as an egg substitute)
• 1 tbsp olive oil (for cooking)

Method

1. In a bowl, mash the black beans with a fork or potato masher, leaving some texture.
2. Stir in the grated carrot, onion, garlic, chopped spinach, smoked paprika, cumin, salt, and black pepper.
3. Add the soy sauce, oats, and the flaxseed mixture (which helps bind the patties). Mix well.
4. Divide the mixture into four equal portions and shape them into patties. If the mixture is too wet, add a little more oats. If it’s too dry, add a splash of water.
5. Heat olive oil in a frying pan over medium heat.
6. Cook each burger for about 4-5 minutes per side until golden brown and firm.
7. Toast burger buns and layer them with fresh spinach, sliced tomatoes, and crisp lettuce.
8. Add the warm burger patty and top with your favourite condiments – vegan mayo, avocado, or a drizzle of mustard.
9. Serve immediately with a side of extra spinach or a fresh salad.