Black bean burgers with smoky wedges
Firm, smoky black bean patties that hold together without egg, served with crisp wedges and all the trimmings.
- Time55 min
- LevelMedium
- Costabout £1.11 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the wedges with 2 tbsp of the oil, 1 tsp of the paprika and salt on a large tray. Roast for 40 minutes, turning once, until crisp.
40 min - 2
Soften the onion in a splash of oil for 5 minutes, then add the garlic, cumin and remaining paprika for 1 minute. Leave to cool.
6 min - 3
Mash half the beans in a large bowl, leaving some chunks. Mix in the onion, oats, flaxseed, tomato purée and soy sauce, and season. Stir in the remaining beans whole.
- 4
Mix 2 tbsp water into the flaxseed if the mix feels dry. With wet hands, shape into 4 firm patties and chill for 10 minutes.
- 5
Heat the last tbsp oil in a large non stick pan. Fry the patties for 4 to 5 minutes each side, turning carefully, until crisp and dark.
9 min - 6
Toast the buns, then build with mayonnaise, lettuce, tomato and a burger. Serve with the wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.