Quick and easy to make, these vegan black bean burgers are made with aivar, a chargrilled red pepper dip from the Balkans. Suitable for both vegans and vegetarians, these veggie burgers are a great source of plant-based protein and taste absolutely incredible.
This is a collaborative post with Pelagonia.
If you're not feeding your family bean burgers then now is the time to start.
Burgers always have an element of a treat about them, don't you think? My kids are certainly delighted when I say that we're having burgers for dinner.
And making your own black bean burgers from scratch is a great way to pack them full of the good stuff.
They're easy to make, the "right" colour for a burger (if you have a picky eater you'll know what I mean), and most importantly they taste delicious. Plus they can be made ahead or even frozen, making them perfect for batch cooking.
Black bean burgers are full of nutritious plant-based ingredients
These homemade vegan burgers are loaded up with ingredients that are good for you and your family, including:
- black beans - full of protein and low in fat, black beans also contain plenty of fibre, iron, magnesium, phosphorous, potassium and folate amongst others. Source.
- nutritional yeast - a common ingredient in vegan food, nutritional yeast flakes add a savoury, nutty taste to food. A good source of B vitamins. Source.
- red pepper paste - adds a delicious flavour and another source of veggies
- wholemeal breads and oats - both a good source of fibre
- flax seeds - although used in this recipe to make a flax "egg" to bind the burgers together, flax seeds have a whole host of health benefits, including being a great source of omega-3 fats and a good source of thiamin and copper. Source.
What is aivar (ajvar?)
Aivar (or ajvar) is a relish from the Balkans (a region in south-eastern Europe). It is made from roasted red peppers and aubergine (eggplant).
They add a delicious smoky flavour to these black bean burgers. I like to double up and add some to the burgers themselves and then include more in my burger bun. Delicious.
While it's usually spelt "ajvar" it is actually pronounced “AY-VAR”.
Pelagonia’s aivar is made from all-natural ingredients including vegetables, oil and sea salt. It doesn't contain any preservatives and is naturally plant-based.
Pelagonia's aivar is available in the UK in Waitrose.
What else can I do with aivar (ajvar)?
If you've made your burgers and you're looking for ways to use up the rest of the jar here are some of my favourite ideas:
- make these loaded flatbreads
- serve with macaroni cheese - it's an incredible combination
- dip strips of pitta bread or crudités into it
- as a sandwich filling
- part of a mezze.
Make ahead
You can make these burgers up to 24 hours in advance and store in the fridge until you're ready to cook them.
Alternatively shape into burgers, flash freeze (freeze on a tray for an hour), then transfer to a freezer box or bag and freeze for up to three months. Defrost in the fridge overnight before cooking.
Ingredients
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make these black bean burgers with red pepper relish you'll need:
- 1 tablespoon olive oil
- 1 onion
- 2 cloves garlic
- 1 tablespoon ground flax seeds (linseed)
- 2 tablespoons cold water
- 480g cooked black beans (two standard tins)
- 1 tablespoon miso paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon nutritional yeast
- 2 tablespoons Pelagonia aivar (ajvar)
- 75g wholemeal breadcrumbs
- 75g oats
- Salt and pepper
Serving suggestions
I like to serve my black beans burgers in burger buns with
- Sweet potato wedges or chips (fries)
- Tomato slices
- Salad leaves
- Aivar
- Vegan cheese slices
You could also serve with gherkins or any of your other favourite burger toppings.
Equipment
You will need the following equipment to make your black bean burgers
- food processor
- frying pan
- chopping board
- sharp knife
- baking tray
- baking paper
How to make black bean burgers
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
Preheat your oven to 180°C (fan)/200°C/gas mark 6/400°F. Line a baking tray with non-stick baking paper.
1. Make your flag egg. Mix a tablespoon of ground flax seeds with two tablespoons of cold water and set aside.
2. Heat a tablespoon of olive oil. Fry your chopped onions until soft, then add the garlic and cook for a further minute.
3. Place all the ingredients in your food processor. Season with salt and pepper.
4. Process until smooth.
5. Use your hands (you may want to lightly oil them first) to shape into six burgers. Place on your prepared baking tray.
6. Bake in the pre-heated oven for 20 minutes, then carefully turn over with a spatula and bake in the oven for a further ten minutes.
Tips
- Cook the onions over a low heat for at least 10 minutes, stirring often, to make sure they're nice and soft.
- If you don't have flax seeds you could use ground chia seeds instead or make a paste with 1 tablespoon chickpea flour (gram flour) and some water instead.
- For a smoother burger process the beans before adding the other ingredients.
Please do not reproduce this recipe without permission.
If you've made this recipe please a star rating and comment below. Thank you!
Easy black bean burgers with aivar
Equipment
- A food processor
- A chopping board
- A sharp knife
- A frying pan
- A baking tray
- Sheet of baking paper
Ingredients
For the burgers
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tablespoon ground flax seeds linseed
- 2 tablespoons cold water
- 480 g cooked black beans two standard tins, drained and rinsed
- 1 tablespoon miso paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon nutritional yeast optional
- 2 tablespoons Pelagonia aivar
- 75 g breadcrumbs
- 75 g oats
- Salt and pepper to taste
To serve
- Burger buns
- Chips
- Tomato slices
- Salad leaves
- Aivar
- Vegan cheese slices
Instructions
- Preheat oven to 180°C(fan)/200°C/gas mark 6/400°F. Line a baking tray with non-stick baking paper.
- Heat a tablespoon olive oil in a frying pan and add the chopped onion. Fry until soft and turning golden brown.
- While the onions are cooking make your flax egg by mixing a tablespoon of ground flax seeds with 2 tablespoons cold water. Stir well and set aside to thicken.
- Add 2 cloves crushed garlic and continue to cook for one minute.
- Remove from the heat and allow to cool a little.
- Put the cooked onions in your food processor* with all the other ingredients. including your flax eggs. Season with salt and pepper.
- Process until the beans are broken down and everything is well combined. You will need to stop to scrape the sides down once or twice.
- Lightly oil your hands and shape the mixture into six burgers.
- Place on the lined baking sheet
- Bake in the preheated oven for 20 mins. Carefully turn over with a spatular and cook for a further 10 minutes until turning crispy on the outside.
Notes
- *For extra smooth burgers process the beans first
- Nutritional information is approximate and is intended as a guide only. Nutritional information only relates to the burger itself and not the serving suggestions.
- Suitable for freezing.
Nutrition
More homemade burger recipes you might like
If you like this you might also like:
Or you might like this chargrilled aubergine and chickpea salad made with Pelagonia aubergines.
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This post is sponsored by Pelagonia.
Nigel
Thanks for this recipe. These burgers are fantastic. Great colour great taste…that’s a winner.
Mandy Mazliah
So glad you enjoyed them Nigel