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Smokey Black Bean Burgers

This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This simple but exceptionally delicious recipe for meat-free black bean burgers will be a winner for the whole family! These smokey burgers don’t just have the best flavour but also the best texture, and they’re super filling too. Pop them in a burger bun with some lettuce, tomato, mayo or ketchup for a mouth-watering veggie meal that’s loaded with goodness.


Smokey Black Bean Burgers

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Ingredients

  • 1 x 400g tin black beans
  • 1 onion
  • 2 cloves garlic
  • 1 slice gluten free bread
  • 60g gluten free plain flour
  • 2 tbsp olive oil
  • 2 tbsp tomato ketchup or tomato puree
  • 1 egg (or substituted vegan ‘flaxseed egg’)
  • 2 tsp smoked paprika
  • 1 tsp paprika
  • 1/2 tsp chilli flakes
  • 6g fresh coriander
  • Salt & pepper
Prep Time
Serves
4

Instructions

  1. Pre-heat the oven to 180 degrees celsius

  2. Drain the black beans and rinse well. Pat dry and spread evenly onto a baking tray. Gently bake in the oven for around 5 minutes to dry them out a little

  3. Peel and finely dice the onion. Add to a saucepan with a dash of olive oil and gently cook until translucent. Add the crushed garlic cloves and gently sautée for a further minute

  4. Add the slice of bread to your food processor and pulse to make breadcrumbs. Pour into a bowl and put to one side

  5. Add the black beans, onion, tomato ketchup, olive oil, smoked paprika, paprika, chilli flakes, coriander, salt and pepper to your blend and pulse until the ingredients are broken down but not pureed

  6. Stir in the flour and breadcrumbs. If the mixture still seems a little wet simply add a little more flour

  7. Line a baking tray with baking paper

  8. Wet your hands slightly (this will make shaping the mixture easier) then mould the mixture into burger patties and place on the baking tray. You should make 4 patties

  9. Bake in the oven for around 15 minutes

  10. Serve immediately or keep in an airtight container in the fridge and consume within 2 days

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn