Go Back
+ servings
Side view of a vegetarian black bean burger in a brioche bun with various toppings

Vegetarian Black Bean and Brazil Nut Burger

Course: Main Course
Cuisine: British
Keyword: Black Bean Burger, Vegetarian BBQ Burgers
Prep Time: 40 minutes
Cook Time: 12 minutes
Total Time: 52 minutes
Servings: 4
Calories: 908kcal
Author: Amy Treasure
Packed full of smokey flavour and lip-smackingly good, this Black Bean and Brazil Nut Burger with chestnut mushrooms, sweet potato and quinoa will be the best burger you've ever tasted.  
Print Recipe


  • 1 tbsp olive oil
  • 240 g tin of black beans drained, rinsed and dried
  • 150 g brazil nuts roughly chopped
  • 200 g chestnut mushrooms roughly chopped
  • 125 g quinoa cooked
  • 2 sweet potaoes peeled and cut into discs
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • .5 tsp sea salt
  • 3 tbsp BBQ Sauce I used Jack Daniels Smokey BBQ

To serve

  • 4 brioche buns or burger buns of your choice
  • toppings (lettuce, cheese, pickles, avocado, onion rings) see list above for ideas


  • Preheat your oven to 180°C/160°C Fan/Gas 4
  • Drain, rinse and dry the black beans with kitchen roll or a tea towel. Spread in an even layer on an oven tray lined with foil. Cook for 8 minutes and then add the chopped brazil nuts on top and bake for a further 8 minutes. You are looking for the beans to appear dry and cracked and the nuts to be lightly browned. Once cooked, set aside to cool. 
  • Heat a tablespoon of olive oil in a pan and fry the sweet potatoes on each side until they are soft and browned (about 2 mins on each side) Once cooked remove and set aside. 
  • Using the same pan add the mushrooms with a sprinkling of sea salt and cook for around 4 mins until they're browned. 
  • In a food processor add the cooled beans and nuts and pulse for around 30 seconds until they resemble breadcrumbs - a bit of texture is fine. 
  • Add the sweet potatoes, mushrooms, sea salt, cumin and chilli powder and pulse for a further 30 seconds until combined. Again, texture is good - you don't want a gloopy mess!
  • Tip all the ingredients into a large bowl and stirl through the quinoa and BBQ sauce. Add more quinoa if the mixture is too wet or a little water if it's too dry. Taste and adjust seasoning. 
  • Divide the mixture into 4 equal parts and use your hands to press the mixture into patties. Pop them on a plate, cover with cling film and leave them in the fridge for 30 minutes to firm up. 
  • When you're ready to cook the burgers you can griddle them on both sides for a couple of minutes or until they are golden brown. Finish them in the oven 180°C/160°C Fan/Gas 4 for 12 minutes so that they are cooked and hot all the way through. Once cooked you could then put them on the BBQ for a more authentic BBQ experience but this is totally optional! 
  • Assemble the burgers by slicing a bun in half, adding lettuce, then the burger patty top with whatever you fancy. I used cheese, pickles, tomato, red cabbage and onion rings and added an extra dollop of BBQ sauce. 


  • The black beans should be cooked in the oven until they are cracked and dry, otherwise, the burger will be too mushy
  • Don't over process the mixture - some texture is good and will help hold the burgers together
  • Go wild with toppings! Refer to the list above for ideas
  • Store leftover burgers in the fridge for 4 days
  • Freeze for up to 1 month


Calories: 908kcal | Carbohydrates: 94g | Protein: 25g | Fat: 49g | Saturated Fat: 17g | Cholesterol: 143mg | Sodium: 1089mg | Potassium: 1051mg | Fiber: 10g | Sugar: 7g | Vitamin A: 10170IU | Vitamin C: 3.2mg | Calcium: 174mg | Iron: 5.5mg