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Black bean burgers with smashed avocado recipe

Black bean burgers with smashed avocado recipe

17 ratings

Loaded with black beans, fiery chilli and fragrant herbs, these veggie-friendly patties pack some serious heat. Top with creamy avocado and yet more chilli for a boredom-busting, Mexican-inspired midweek meal. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 442 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 2 x 400g tins black beans, drained
  • 1 red chilli, seeded, ½ finely chopped and ½ finely sliced
  • 3 spring onions, finely chopped
  • ½ x 50g pack coriander, leaves chopped
  • 50g breadcrumbs
  • 1 avocado, sliced
  • 1 lime, ½ juiced, ½ reserved
  • 4 tbsp Greek-style yogurt
  • 2 tbsp olive oil
  • 2 tomatoes, sliced
  • 4 brioche burger rolls, cut in half
  • 1 baby gem lettuce, leaves picked
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    5g 24%
  • Sugars

    8g 9%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 50.3g Protein 15.2g Fibre 10.1g


  1. In a bowl, mash the beans to a coarse paste. Mix in the finely chopped chilli, onions, coriander and breadcrumbs. Shape into 4 burgers; chill for 10 mins.
  2. Meanwhile, using a fork, mash the avocado with the lime juice, yogurt and a pinch of salt, until smooth. Set aside.
  3. In a pan, heat 1 tbsp oil. Add the tomato slices and cook for 1-2 mins on each side. Remove; set aside.
  4. Wipe the pan, heat the remaining oil and cook the burgers for 4-5 mins each side, until golden. Set aside.
  5. Heat the buns in the pan, cut side down, for 10 secs. Top the bottom bun with lettuce, a burger, a dollop of avocado and a few tomato slices. Scatter over the sliced chilli and squeeze over the lime half. Sandwich with the top bun.

Tip: If the bean mix feels a little loose then you could mix in an egg to help it bind.

Freezing and defrosting guidelines

Freeze the raw patties only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe method.

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