Vegan Black Bean Burgers

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins
Serves: 12-14

These Vegan Black Bean Burgers are super healthy for you 

as the beans have bean sprouted first, to remove pesky 

antinutrients and generally make them that much more digestible 

and friendly on the gut.


2½ cups sprouted black beans

½ cup water

¼ cup flaxseeds

1 cup Portobello mushrooms, chopped

½ packed cup fresh coriander

¾ cup gluten free breadcrumbs

1 onion, white, chopped

Zest of 1 lemon

2 cloves garlic

Leaves from a good handful of fresh thyme

½ teaspoon coarse sea salt

To serve:


Baby Cos lettuce

Acid free tomatoes

Garlic aioli (see recipe below)



Pre-heat the oven at 180˚C.

Steam the sprouted black beans for just 5 minutes, to soften a wee bit.

In a spice grinder, grind the flaxseeds to a meal (you could also use store-bought flax meal).

Add all ingredients (except ingredients to serve) to a food processor and blend well. Stop and scrape the sides down as you go.

Transfer to a large mixing bowl and shape the mixture into small balls, flattening them into patties in your hands. Wet your fingers under running water in between patties to make for an easier job.

Place patties on an oven tray lined with baking paper. Fan bake at 180˚C till done – flipping the burgers half way. You might want to turn up the heat for the last 10-15 mins to crisp the outer. My oven is a bit old and rusty – they took 40 minutes – you may find yours cook a little sooner. They’re done when the outer is brown and a little crunchy, and the inside is still a little soft to touch. Slightly smaller patties rather than 12 large ones would cook a bit easier. I went with 12.

To serve, stack the patties on a baby Cos lettuce leaf, with sliced acid free tomatoes and smashed avocado. Top with garlic aioli (recipe below) and sprinkle a few microgreens/sprouts/left over coriander to dress.

Store leftovers in the fridge or freezer.

Recipe by Ascension Kitchen at

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