This is definitely the best bean burger recipe I have made and I’ve made a lot! The recipe was inspired by a wonderful bean burger on Sally’s Baking Addiction blog, but I’ve reduced the number of ingredients so it’s more likely that you’ll have everything to hand. Serve them with all the normal burger accompaniments and you’ll never look back. It’s also a family-friendly and economical option to have in the freezer to pull out whenever, so do make a few spare if possible.

KIDS / (GF) / VEGETARIAN
Makes 6
Prep time: 30-40 mins plus 2 hours resting in fridge
Cook time: 10–14 mins (grill), 20 minutes (baking)

Ingredients:

• 2 × 400g tins of black beans, drained and rinsed
• 1 tbsp olive oil, plus extra for drizzling
• 1⁄2 red pepper, deseeded and roughly chopped
• 1 shallot or small onion, roughly chopped
• 220g mushrooms, roughly chopped
• 2 cloves garlic, crushed
• 11⁄2 tsp ground cumin
• 1⁄2 tsp sweet smoked paprika
• 1⁄2 tsp dried mixed herbs
• 65g breadcrumbs (use gluten-free, if necessary)
• 80g feta, crumbled
• 1 large free-range egg
• 1 tbsp Worcestershire sauce (or a vegetarian version)

Method:

1. Spread the drained beans on a baking tray and bake for 15 minutes, until slightly dried out. (This is important, as a lower water content helps the beans to stick together better, and really improves the texture of the burger.)
2. Add the oil to a medium-large saucepan over a medium-high heat. Add the pepper, shallot or onion, mushrooms, garlic, cumin, paprika and mixed herbs and sauté for around 8 minutes, until soft. Remove from the heat and set aside to cool a little. Place the sautéed vegetables and all the remaining ingredients, including a good pinch of salt and grind of pepper, in a large food processor and pulse until combined, leaving some larger chunks. (You don’t want to end up with a paste, so go carefully.)
3. Using wet hands (as it helps prevent the mixture sticking), shape the mixture into 6 patties (each roughly 8–10cm). Line a baking tray with parchment paper and place the patties on top. Put the tray in the fridge for a couple of hours, to help the patties stick together.
4. Preheat the grill to a medium heat or the oven to 190°C fan. If grilling, drizzle a little olive oil over the patties and place them under the grill for 8 minutes. Turn them over, then grill for 4 minutes on the other side, checking every few minutes as every grill is different. They should look a little golden. If baking, grease a baking tray and transfer the patties to the greased tray. Drizzle a little olive oil over the patties, then bake in the oven for 10 minutes. Flip them over and bake for a further 10 minutes.

Amelia Freer is one of the UK’s most respected Nutritional Therapists and healthy eating experts. With a hugely engaged presence on both social and mainstream media, she has four best-selling books to her name and has helped thousands to adopt a happier, healthier life. She takes a scientific, holistic and compassionate approach to health and nutrition and is recognised for her calm, kind and considered approach. Amelia is a regular contributor to mainstream media and has extended her reach with regular appearances at public events, on podcasts and through her website, newsletter and social media channels. She also hosts sell- out workshops, cooking demonstrations and residential retreats.