Black Bean Burger


For the burgers 

  • 2 ripe plantains 
  • 400g tin black beans, drained and rinsed 
  • 1 tsp sea salt flakes 
  • 1 tsp freshly ground black pepper 
  • 1 Scotch bonnet or other chilli, seeds removed, chopped 
  • 1 tsp dried mixed herbs 
  • 2 tbsp finely chopped fresh coriander 
  • 1 red onion, finely chopped 
  • 250g plain flour 
  • 2 tbsp olive oil 
  • To serve 
  • iceberg lettuce, shredded 
  • 4 vegan burger buns, split 
  • 1 large tomato, thickly sliced 
  • 1 avocado, sliced 
  • sweet chilli sauce 


  • Preheat the oven to 200C/180C Fan/Gas 6. Place the plantains in a roasting tin and roast for 15 minutes until softened. Leave to cool slightly, then peel and mash with a fork in a large bowl. Add the black beans, salt, black pepper, chilli, mixed herbs, coriander and onion. Mix well then stir in the flour to form a thick, sticky mixture. 
  • Divide the mixture into four and form into burger shapes. Cover and place in the fridge for 1 hour (this helps them hold their shape when cooking). 
  • Heat the oil in a griddle pan and cook the burgers for 7 minutes on each side until golden brown. 
  • To serve, add the lettuce to the bun bases, top with tomato slices and the burgers. Finish with avocado and sweet chilli sauce. Top with the bun lids and serve. 

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