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Spicy black bean burgers

Spicy black bean burgers

Total Time
1 hr
25 min
35 min
These vegan-friendly burgers are made with black beans, onion, garlic and plenty of flavourful spices – they’re sure to be a hit with the whole family.


Red onion

1 medium, finely chopped


1 clove(s), crushed

Smoked paprika

1 tsp

Dried coriander

3 tsp, ground

Fresh coriander

1 tbs, chopped

Canned black beans, rinsed, drained

2 400g can, (buy 2 x 400g can)

Dried breadcrumbs

25 g, dried

Orange sweet potato (kumara)

450 g, cut into wedges

Lime rind

1 tsp, finely grated

Lime juice

1 tbs

Plain soy yoghurt, (up to 3% sugar)

¼ cup(s), (60g)

Whole grain bread roll

4 individual

Cos lettuce

1 individual, leaves separated


2 medium, sliced

Coleslaw mix, without dressing

1 cup(s), to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
  2. Process onion, garlic, paprika, ground coriander, 1 tablespoon chopped coriander, black beans and breadcrumbs in a food processor until mixture starts to come together; it should be chunky. Season with salt and pepper.
  3. Shape bean mixture into four 2cm-thick patties. Place patties on one of the prepared trays. Place sweet potato on second prepared tray. Lightly spray patties and sweet potato with oil. Bake for 30-35 minutes, turning halfway through, or until patties are crisp and sweet potato wedges are golden and tender.
  4. Meanwhile, combine lime rind, juice and yoghurt in a small bowl. Season with salt and pepper.
  5. Top bases with a patty, lettuce, tomato and coriander leaves. Drizzle with yoghurt sauce and sandwich with roll tops. Serve with sweet potato wedges and undressed coleslaw.


The uncooked patties can be frozen in an airtight container for up to 3 months. Defrost in fridge overnight before cooking.