top of page

Easiest Black Bean Burger

Hi all, let's start with my love of eating burgers, and the usual struggle I have making them :D I don't really know what's wrong with me but I've tried like more than 100 hundred different burger recipes and they kinda worked but it was always such a pain in the ***, and I was always getting super nervous as it is usually a huge mess, every time the patty is falling apart, or looking not that tasty, so I guess you get it, not the loveliest process ever for me. It was kind of a challenge for myself to actually find something easy to make, with no mess, no "extra" expensive products, and the most important thing - nothing to fall apart :D

So, those burgers are inspired by my biggest struggles, and it is really delicious and filling and pretty important all plant-based and high in protein!

I hope everyone who tries this recipe, will make it with ease and will be amazed by the taste of this delicious vegan recipe!

But, of course, first some facts about our fave burgers!

Prior to the disputed invention of the hamburger in the United States, similar foods already existed in the culinary tradition of Europe. The Apicius cookbook, a collection of ancient Roman recipes that may date to the early 4th century, details a preparation of beef called isicia omentata; served as a baked patty in which beef is mixed with pine kernels, black and green peppercorns, and white wine, isicia omentata may be the earliest precursor to the hamburger. In the 12th century, the nomadic Mongols carried food made of several varieties of milk (kumis) and meat (horse or camel). During the life of their leader Genghis Khan (1167–1227), the Mongol army occupied the western portions of the modern-day nations of Russia, Ukraine, and Kazakhstan, forming the so-called Golden Horde. This cavalry dominated army was fast moving and sometimes unable to stop for a meal, so they often ate while riding. They wrapped a few slices of meat under their saddles so it would crumble under pressure and motion and be cooked by heat and friction. This recipe for minced meat spread throughout the Mongol Empire until its split in the 1240s. It was common for Mongol armies to follow different groups of animals (such as herds of horses or oxen or flocks of sheep) that provided the necessary protein for the warriors' diets. Marco Polo also recorded descriptions of the culinary customs of the Mongol warriors, indicating that the flesh of a single pony could provide one day's sustenance for 100 warriors.

When Genghis Khan's grandson Kublai Khan (1215–1294) invaded Moscow, he and his warriors introduced minced horsemeat to the Muscovites. This was later called steak tartare. The city states of what is now Germany took to this ground meat product and created many of their own dishes by adding capers, onions and even caviar to the blend and selling it on the streets. It is not known when the first restaurant recipe for steak tartare appeared. While not providing a clear name, the first description of steak tartare was given by Jules Verne in 1875 in his novel Michael Strogoff. There are certain similarities between steak tartare and the German dishes Labskaus and Mett. Other similar raw, chopped meats appeared in the 20th century, such as the Italian carpaccio, which itself was invented in 1930 at Harry's Bar in Venice. Similarly, one of the oldest references to a Hamburgh Sausage appeared in 1763 in the cookbook entitled Art of Cookery, Made Plain and Easy by Hannah Glasse (1708–1770). Hamburgh Sausage is made with minced meat and a variety of spices, including nutmeg, cloves, black pepper, garlic, and salt, and is typically served with toast. A wide variety of traditional European dishes are also made with minced meat, such as meatloaf, the Serbian pljeskavica, the Arab kofta, and meatballs.

While ground beef was used by various cultures in Europe and Central Asia, the hamburger's other vital ingredient, bread, has a different history. Bread had always been part of the development of many types of foods, including sauces, such as those described by Marie-Antoine Carême in his compendium entitled L'art de la cuisine française au XIXe siècle. The word sandwich was not recorded until the 18th century. Many cultures claim invention of the sandwich, but it was given its name around the year 1765 in honor of the English aristocrat John Montagu, 4th Earl of Sandwich, who preferred to eat sandwiches so he could play cards without soiling his fingers. However, it was not until 1840 when Elizabeth Leslie Cook included a sandwich recipe in her cookbook that it appeared in the local cuisine of the United States.


And now it's time to jump straight to the recipe!

Prep: 15 min

Cook time: 15 min

Level: easy, medium

Servings: 8 portions

Calories per serving: 301 kcal

Find the recipe & nutrition facts below :


  • 800 gr. can of beans (black or red kidney)

  • 8 medium mushrooms

  • 1 small onion (chopped)

  • 2 carrots (shredded)

  • 1/2 small avocado

  • 1 1/2 cups flour

  • 4 tsp granulated soy (optional)

  • 2 tsp garlic

  • 2 tsp cumin

  • 1 tsp hot curry spice

  • 1 tsp salt

  • 1tsp black pepper

  • 1 tsp paprika

  • 1/2 tsp chili flakes

For rolling:

  • 100 gr. breadcrumbs


Step 1: Rinse and drain canned beans.

Step 2: Add all ingredients in a kitchen robot (or chopper/blender) blend all together until you reach dough-like consistency.

Step 3: Form burger patties and cover them all around in breadcrumbs.

Step 4: This recipe makes at least 8 big burger patties.

Step 5: For cooking, there are two options - frying for regular burger or baking for 20min. at 180C - for a healthier alternative:)

Step 6: Create your own burger, as an example mine is with ketchup, mustard, smoked tofu, vegan mozzarella, tomato, and cucumber, served with some garlic asparagus and baked potatoes with a pickle on top.



Find more recipes


Jump to Recipe
bottom of page