Vegetable & Black Bean Burgers by Penny Brohn UK

Serves 4

About this recipe

This is a recipe created by the fabulous Penny Brohn UK –  a National charity, funded by public donations that provides free, integrative care to cancer patients, before, during and after treatment.

See their website link above – for an insight into the fantastic work that they do and the support they can provide for patients.

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  • 2 Medium sweet potato (650g), cubed
  • 1 Cup of cooked quinoa (60g cooked in 2 x volume of water or stock)
  • 1 Cup rolled oats or millet flakes
  • 400g Tin black beans or kidney beans, drained and rinsed
  • 1 Large onion, chopped
  • 1 Clove of garlic, crushed
  • Handful of coriander leaves, chopped
  • 2 Tsp cumin seeds, ground
  • ½ Tsp chilli powder (optional)
  • 1 Tsp smoked paprika
  • Salt & pepper
  • Olive oil

Drizzle the potato with a little oil and bake in a pre-heated oven 200°C, Gas 6 for 30 minutes, turning every 10 minutes.

Soften the onion, garlic and spices in a little olive oil.

Combine with the remaining ingredients, mixing well to mash the beans and vegetables to help the burgers hold together, or place in an electric blender to mix.

Cool the mixture, divide into eight, roll each piece into a ball then flatten slightly on a lightly greased tray. Place in the fridge for an hour, this will help set the burgers and also make them easier to cook.

Bake at 180°C, Gas 4 for 15-20 minutes or heat a little oil in a frying pan and cook in batches for 3 to 4 minutes on each side until lightly browned and cooked through.

For added protein and texture, add 100g chopped walnuts.



These can be made in advance and kept in the fridge. The mixture can be frozen for up to a month.

Choose your favourite herbs and spices for variety.

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Dinner, Lunch, Dairy Free, Gluten Free, Vegetarian

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