Protein-packed patties built for the BBQ.
Every bit as satisfying as the real thing.
Preheat oven to 180°C/350°F and line a baking tray.
Drain black beans and blend or mash until they resemble a chunky paste.
Combine bean mash with flour, breadcrumbs, flax seeds, soy sauce, oil and all spices. Mix until everything holds together.
Divide into 4 balls, press flat on the tray and bake 15 minutes. Flip, top each with a slice of vegan cheese and bake another 10 minutes.
Prepare buns with mayonnaise, tomato, onion and lettuce. Add patties and serve. Also works brilliantly on a BBQ.
Per complete burger including bun and toppings.
*GF: swap flour and buns for GF alternatives. Patty alone: 175 kcal, 7.5g protein, 23g carbs, 6g fat.
Around 15g of protein per cup — one of the highest plant-based sources. Also packed with magnesium, which supports energy production, muscle contraction, nerve signalling and post-workout recovery.
The binding agent replacing the need for eggs. One of the richest plant sources of omega-3 ALA — reducing inflammation, lowering blood pressure and supporting cardiovascular health.
Allicin — garlic's active compound — has antimicrobial, anti-inflammatory and cardiovascular-protective properties. In powder form it flavours every bite of the patty evenly.
The fresh toppings bring vitamin C that enhances iron absorption from the black beans — a classic and effective nutritional pairing.
Black bean burgers have become one of the most requested dishes from people who are usually skeptical. The flax seed is the key — it acts like a binding egg, holding the patty together through baking and handling. Don't skip it.
The magnesium in black beans reduces cramping, supports sleep quality, eases mental and physical stress and increases serotonin production. All from a burger.