Flavorful black bean burgers packed with jalapeños, fresh herbs, and tahini. Perfect for BBQ, oven baking, or pan frying. Serve with your favorite toppings for a satisfying plant-based meal.

american

vegetarian

Nutrition

Provides plant-based protein from black beans and tahini with moderate fiber content and essential minerals.

calories	280 kcal
energy	1172 kJ
protein	12 g
total fat	7 g
saturated fat	1 g
trans fat	0 g
polyunsaturated fat	3 g
monounsaturated fat	3 g
cholesterol	0 mg
carbohydrate	45 g
sugars	5 g
dietary fibre	8 g
sodium	475 mg

*per serving

VeganVegetarianDairy FreeEgg FreeShellfish FreePeanut FreeHigh ProteinHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

veganvegetarianmeal prepbbqmain coursefamily friendlyburgers

Black Bean Burger with Jalepeños

The Veg Space (Kate Ford)

6

Name: Black Bean Burger with Jalepeños — Tasty Bites
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 tin Black Beans (400g each, drained and rinsed); 4 Spring Onions; 12 - 14 slice Jalapeño (from a jar); 175 g Breadcrumbs (crumbs from 4 slices of bread); 1 Lime (juice and zest); 2 tsp Ready Chopped Garlic / Garlic Purée (or 2 cloves fresh garlic, peeled and chopped); 20 g Fresh Coriander (finely chopped); 2 tbsp Soy Sauce; 2 tbsp Tahini; Salt & Black Pepper

servings

0

per serve

0

minutes

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Ingredients

2 tin Black Beans 400g each, drained and rinsed

4 Spring Onions

12 - 14 slice Jalapeño from a jar

175 g Breadcrumbs crumbs from 4 slices of bread

1 Lime juice and zest

2 tsp Ready Chopped Garlic / Garlic Purée or 2 cloves fresh garlic, peeled and chopped

20 g Fresh Coriander finely chopped

2 tbsp Soy Sauce

2 tbsp Tahini

Salt & Black Pepper

Equipment

Potato Masher

Burger press

Baking tray

Baking paper

BBQ grill

Frying pan

Instructions

Tip the black beans into a food processor and pulse a few times until they are crushed but not totally puréed. (Alternatively, smash them with a potato masher). Tip into a large bowl.

Trim and finely chop the spring onions, and chop the jalapeño slices. Add both to the bowl, followed by the breadcrumbs, lime zest and juice, garlic, coriander, soy sauce and tahini. Season with salt and pepper.

Mix the ingredients well until fully combined, then roughly divide into 5-6 pieces (or 7-8 for smaller burgers).

Use a burger press or shape the burgers by hand, then place on a baking tray covered in baking paper and refrigerate (or freeze) until required.

TO BBQ: Brush each side with a little oil and cook for 5 minutes on each side.

TO OVEN BAKE: Brush each side with oil and cook at 190°C / 375°F / Gas Mark 5 for 20 minutes.

TO FRY: Fry in a little oil for 5 minutes on each side.

Serve in a bun with smashed avocado, tomato slices, lettuce, red onion, gherkins or a slice of dairy-free melty cheese and plenty of ketchup.