Black Bean Burgers

a simple recipe for black bean vegetarian burgers
4.5 serves of whole grain
Each serve is 16g of whole grain. GLNC recommends 3 serves daily.

Serves: 6

Preparation time: 25 minutes

Cooking time: 15 minutes


  • 1/2 cup wholemeal couscous
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1/2 cup sweetcorn
  • 1 x 400g can black beans, rinsed and drained
  • 1 egg
  • 2 spring onions, finely chopped
  • 2 tbsp chopped coriander
  • 6 wholemeal rolls
  • 1/2 cup baby spinach leaves
  • 2 tomatoes, sliced
  • 1 small red onion, finely sliced
  • 1 cucumber, finely sliced
  • 1/4 cup natural Greek yoghurt


  1. Cook the couscous according to packet directions. Cover and set aside for 5 minutes.
  2. In a medium saucepan, cook the zucchini, carrot and sweetcorn until no moisture remains.
  3. Place black beans and egg in a food processor and process until pureed. Transfer to a bowl. Stir in the couscous, vegetables, spring onions and coriander.  Shape into 6 patties and grill or cook in a non-stick frying pan.
  4. Make the burgers by layering lettuce, red onion, tomatoes, cucumber and couscous patties and a dollop of yoghurt between the rolls.


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