Vegan Black Bean Burgers with Guacamole

16 Mar 2023

vegan bean burgers

40 minutes | easy | Serves 2

These vegan burgers are really simple to make and hold their shape very well on the BBQ. You can use any spices you like in the mixture, including warming spices such as cumin but also smoked paprika or garam masala. These burgers are easy to cook directly on the grill or the hot plate but take care not to turn them too many times as they will become a little softer as they cook.


  • 1 x 400g tin black beans
  • 2 spring onions, finely diced
  • 50g breadcrumbs
  • 2 teaspoons ground cumin
  • 2 teaspoons chilli powder
  • 2 teaspoons ground coriander
  • Oil, for cooking
  • 2 avocados
  • ¼ red onion, finely diced
  • Squeeze lime juice
  • 1 tablespoon finely chopped coriander
  • 70ml rice vinegar
  • 170ml tap hot water
  • 25g caster sugar
  • 2 teaspoons sea salt
  • 1 red onion, very finely sliced
  • 2 burger buns
  • Vegan chipotle mayo
  • 4 lettuce leaves



Make the quick pickled red onions

by combining the rice vinegar, hot water, caster sugar, salt and mixing until the salt and sugar are dissolved. Add the red onions and set aside.

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Make the guacamole

by crushing the avocado in a pestle and mortar, then stirring in the other ingredients, making sure it’s well seasoned with salt. Set aside.

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Dry the beans

off before mashing roughly and mixing with the breadcrumbs, spices, spring onions and some seasoning. Mix everything really well, scrunching it together with your hands.

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Shape into 2 patties

and transfer to the fridge to chill for 20 minutes.

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Light two gas burners

on the Jupiter Outback BBQ and set the heat to medium. Lightly oil the burgers and cook for 4 minutes each side, or until hot through.

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Serve the burgers

in the buns with the lettuce, vegan chipotle mayo, guacamole and pickled red onions.


You could add some ripe tomatoes to this burger when they are in season, or try adding more texture with some toasted seeds or crispy fried onions.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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