Vegan Bean Burger

Black bean burger


60 mins 


20 mins 


Black bean burger patties topped with a delicious beetroot, dill and Hellmann’s Vegan Mayo slaw.


  • 1 large onion finely diced
  • 6 mushrooms minced / finely diced
  • 1 tablespoon cooking oil
  • 1 can black beans
  • 1 heaped teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon miso paste
  • 2 teaspoons garlic powder
  • A pinch of white pepper
  • 1 tablespoon nutritional yeast
  • 2 teaspoons tomato puree
  • 1 tablespoon gluten free flour
  • A pinch of salt
  • burger buns
  • vegan cheese slices
  • beetroot shredded (raw or cooked)
  • 2 tablespoons Hellmann’s® Vegan Mayo
  • chopped dill
  • gherkins
  • 1 large onion (half thickly sliced, half shredded)
  • 1/2 cup gluten free flour
  • handful breadcrumbs
  • ground black pepper

  1. Amount per Serving
Title Amount per Serving
Energy 415.01 kcal
Protein 14.01 g
Sugar 8.49 g
Fibre 10.88 g
Fat 8.0 g
Saturated fat 2.9 g


  1. For the burger: Cook the onion and mushroom in a pan with a little oil until softened

  2. Drain, rinse and mash 1 can of black beans/kidney beans and mix the mushrooms and onions into the beans

  3. Add in the smoked paprika, miso paste, cumin, garlic powder, white pepper, nutritional yeast, tomato puree, flour and salt. Combine the ingredients using your hands until it is evenly mixed together

  4. The softer the mixture, the softer your burger will be. For a more firm consistency, add a little extra flour and breadcrumbs

  5. Place the mixture in the fridge for at least an hour, but overnight is better

  6. Place a little oil onto your hands to stop the mixture from sticking to them

  7. Form the mixture into patties, around half an inch in thickness

  8. Add the patties to a baking sheet lined with foil and prick them well all over

  9. Place them under the grill on a medium setting and allow them to crisp

  10. Turn the patties and prick them each time to allow the hot air to cook the inside of the patties. If they are not as firm as you wish, repeat this process.

  11. To make the slaw: Shred the beetroot and mix with 1-2 tablespoons of Hellmann's Vegan Mayo and the dill

  12. To make the onion rings: Put the flour into a bowl and slowly add water until the mixture is smooth, thick and gloopy. Stirring consistently and briskly will ensure there are no lumps. The mixture should not be too loose as this may not stick well

  13. In another bowl, pour in your breadcrumbs ready for the battered onion rings

  14. Heat a frying pan on low heat and add in one teaspoon of coconut oil

  15. Coat the onion rings once at a time in the batter first, making sure they are completely coated. You may wish to have a bowl of warm water handy to clean your hands between each ring

  16. To assemble the burger: Assemble the burger to your preference, topping with the beet slaw and dill infused Hellmann's Vegan Mayo. Serve with the onion rings on the side or stack them up in the burger