Smoky black‑bean vegan burger
A juicy, textured vegan burger with black beans, chestnut mushrooms and oats — smoky, crisp and perfect for a midweek feast.
This smoky black‑bean burger is my go‑to when I need something proper meaty but entirely plant‑based. Chestnut mushrooms and oats give chew and structure while smoked paprika and soy sauce pack the umami.
They’re sturdy enough for pickles and thick sauces, yet quick enough for a weeknight. Make the patties ahead and chill for a fuss‑free, crowd‑pleasing dinner.
Ingredients
- 400 g tinned black beans — drained weight approx 240 g
- 200 g chestnut mushrooms — finely chopped
- 1 brown onion — finely chopped
- 3 garlic cloves — crushed
- 80 g rolled oats
- 30 ml ground flaxseed
- 60 ml cold water
- 30 g plain flour — plus extra for dusting
- 5 ml smoked paprika
- 5 ml ground cumin
- 5 ml chilli flakes — optional
- 5 ml sea salt
- black pepper — to taste
- 30 ml olive oil
- 15 ml soy sauce
- 15 ml lemon juice
- 4 burger buns — vegan
- 80 g vegan mayonnaise
- 4 baby gem lettuce — leaves
- 1 tomato — sliced
- 8 gherkin — sliced
- 1 red onion — thinly sliced
Equipment
- food processor
Instructions
Drain the tinned black beans in a sieve and rinse under cold water; leave to drain thoroughly.
Make the flax ‘egg’: stir ground flaxseed into cold water in a small bowl and leave to thicken for 10 minutes.
Heat half the olive oil in a frying pan over a medium heat. Add the brown onion and garlic and fry for 2–3 minutes until soft. Add the chestnut mushrooms, soy sauce and lemon juice and cook, stirring now and then, until the mushrooms have released their liquid and it has mostly evaporated (about 6–8 minutes). Transfer to a plate to cool slightly.
Place the drained beans, cooked mushroom mixture, rolled oats, plain flour, smoked paprika, ground cumin, chilli flakes, sea salt, black pepper and the thickened flax mix in a food processor. Pulse briefly in 6–8 short bursts until the mixture is coarsely combined but still has texture — you want chunks, not paste.
Spoon the mixture into a bowl and check the texture. If it seems too wet, fold in another tablespoon or two of rolled oats or a little more plain flour. Divide into 4 equal portions and shape each into a patty about 2 cm thick. Lightly dust both sides with plain flour, place on a plate, cover and chill in the fridge for 30 minutes to firm up.
Heat the remaining olive oil in a frying pan over a medium–high heat. Fry the patties for 6 minutes on the first side, then flip and cook a further 6 minutes until a dark crust has formed and the centres feel springy.
Lightly brush the cut faces of the burger buns with a little olive oil and toast in a clean frying pan over a medium heat, or under the grill, for 1–2 minutes until golden.
Spread vegan mayonnaise on both buns. Build each burger with baby gem lettuce, a tomato slice, a fried patty, red onion and gherkin slices. Top with the bun lid and serve straight away.
Tips
- Pulse the mixture in short bursts in the food processor — keeping some texture makes a far better burger than a smooth paste.
- If the mix feels too wet after pulsing, add oats tablespoon by tablespoon; if too dry, a teaspoon of water or soy sauce will help — aim for a mouldable, slightly sticky feel.
- Chill the patties for at least 30 minutes; this firms them and stops them falling apart in the pan.
- To make ahead: shape and chill patties up to 24 hours, or freeze raw on a tray then bag. Cook from frozen with a couple of extra minutes each side.
- For a lighter burger, swap vegan mayonnaise for smashed avocado or a mustard dressing at assembly.
Substitutions
tinned black beans → tinned chickpeas, drained and mashed (use the same weight)
Noticeably differentrolled oats → fresh breadcrumbs, 80 g
Stays closeground flaxseed → aquafaba from the tinned beans, 30–40 ml
Stays closevegan mayonnaise → smashed avocado, 80 g
Noticeably different
Nutrition
Per serving · estimated
- 610
- Calories
- 18 g
- Protein
- 71 g
- Carbs
- 28 g
- Fat
- 10 g
- Fibre
- 6 g
- Sugar
- 800 mg
- Sodium
FAQ
Can I make these gluten‑free?
Yes — use gluten‑free oats (certified) and swap the plain flour for a gluten‑free plain flour blend or extra oats. Check your burger buns are gluten‑free too.
How do I stop the patties falling apart?
Key steps: drain beans well, cook off mushroom liquid, pulse not puree, and chill the shaped patties for at least 30 minutes to firm up before frying.
Can I freeze the patties?
Yes — freeze uncooked, shaped patties on a tray until solid, then transfer to a bag for up to 3 months. Cook from frozen, adding a few minutes per side.
Any tips for a smokier flavour?
Add a little liquid smoke or increase the smoked paprika to 1½ tsp, and finish with a quick char on a hot pan for extra smokiness.
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