Green Chilli Black Bean Burgers & Guacamole


So this was my first day of Veganuary, and immediately an old-time favourite sprung to my mind. You see, I was a bit concerned, as a huge meat eater, that I would always be hungry whilst being vegan (I totally wasn’t); but I remember these burgers being super filling, even without a bun! Although if the burger life isn’t complete without the buns – see my recipe for Low Carb Cloud Bread Buns (you can of course use regular buns, but these are a great alternative!)

Serves: 2
Time: 40 mins

2 cans of black beans
1 tbsp chopped green chillies
1/2 tbsp Marmite
1 tbsp East End Green Chilli Sauce or similar
5 cloves of garlic – minced
1 – 3 tbsp plain flour
My homemade guacamole (see recipe here)

1. Drain black beans and mash using a potato masher. It’s important to mash rather than use a food processor to keep texture and firmness in the burger
2. Stir in chopped green chillies, Marmite, garlic and green chilli sauce until evenly mixed through. If using East End Green Chilli, please note it is ferociously hot so if you are new to the heat scene, I suggest putting in 1 tsp at a time and taste testing.
3. The burger mix should be tacky but shouldn’t stick to your hands, if you are finding the mixture is doing this, you can add plain flour until consistency is right and if you really a crisp edge, you can coat the burger in panko breadcrumbs before cooking
4. I find that burgers come out best when left in the fridge overnight before cooking but if you don’t have the time you can totally make them right away
5. Pre-heat the oven at 200º, and bake the burgers for 10 minutes each side until firm, serve atop guacamole and/or in a burger and serve

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