This Spicy Black Bean Burger is the ultimate veggie burger! Great flavour, cheap as chips to throw together and one even the meat eaters will appreciate.
Truth is, I was veggie for almost 9 years in my teens/twenties, and if I didn’t have the land to grow my own animals for meat, I’d probably go veggie again.
By rearing & killing your own animals, you take the ultimate responsibility for the food on your plate. It makes you savour every bite and use every morsel from a carcass. And whilst sometimes I find it really really hard, taking the life of something I’ve reared, I relish the fact we are eating ‘happy’ meat.
So, just in case I get swept up from our little farm and permanently plonked in a city centre, I figured I’d better work out how to cook a decent veggie burger :)
This was my first attempt, and often the first attempt of anything doesn’t actually make it on to the blog. But this was gorgeous!
It has plenty of heat and flavour, although it did need a good splodge of ketchup to make it utterly perfect. Jonny loved his first black bean burger so much he went back for seconds. He loaded up his second one with some blue cheese which looked heavenly.
So, if you’re looking for a cheap & cheerful, tasty and ‘meaty’ veggie burger, please give this one a try. It’s a keeper <3
- 1 can black beans drained & rinsed
- 200 g mashed potato (preferably cold)
- 3 spring onions chopped
- 1/2 red chilli finely chopped (more or less to suit your taste)
- 1/4 tsp smoked paprika
- 3 garlic cloves minced
- 2 tsp tomato puree
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp oil
Tip the beans and cold mashed potato into a bowl and mash with it together with a fork, potato masher or even your hands!
Add in all the other burger ingredients and mix well.
Divide the mixture into 4 and then shape each quarter into a patty shape. Place on a baking sheet and pop in the fridge for 30 minutes or more to chill. This will help them keep their shape during cooking.
Heat the oil in a skillet or heavy frying pan. When it is shimmering, carefully slide a couple of the burgers in.
Cook for 4 minutes before carefully turning over. They are more fragile than meat burgers so go gently. Add more oil if necessary.
After 4 minutes on the second side, slide the burgers out and into waiting baps or wraps. Layer up with lettuce, tomato, red onion and ketchup. Yum!