A bean burger with a spine: roasted beans (drier = better crust), walnuts for meatiness, and real seasoning. No apologies to beef necessary.
What you need
Ingredients
Servings
4
800 g
🫘 Black Beans ›
two cans, drained, roasted 15 min at 180°C
60 g
🌰 Walnuts ›
toasted, chopped
60 g
🍞 Panko ›
1
🥚 Eggs ›
or flax egg
1
🧅 Onion ›
diced, sautéed
2 tsp
🌶️ Smoked Paprika ›
1 tsp
🟤 Cumin ›
1 tbsp
🍶 Soy Sauce ›
4
🍔 Burger Buns ›
2 tbsp
🥚 Mayonnaise ›
2 tbsp
🛢️ Vegetable Oil ›
Add all to shopping list
Mise en place
Before you start
25m
Prep
12m
Cook
37m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Black Beans — two cans, drained, roasted 15 min at 180°C
Walnuts — toasted, chopped
Eggs — or flax egg
Onion — diced, sautéed
3 steps
Method
1
Roast the drained beans 15 minutes until their skins split — this dries them so the burger binds instead of mushing.
💡
Wet beans are why homemade veggie burgers fall apart. The oven fixes everything.
2
Mash roughly with walnuts, panko, egg, sautéed onion, spices, and soy — chunky, not paste. Form 4 patties; chill 15 minutes.
3
Sear in oil over medium, 4–5 minutes per side, until deeply crusted. Build with mayo and your usual convictions.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
A sharp green salad
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Adapt it
Dietary swaps
Plant-based: Use a flax egg and vegan mayo — fully plant-based.