Jamie Oliver’s Vegetarian Black Bean Burgers Recipe (2024)

I made this recipe for my family and we all loved it! I’m only 13 years old and I think that it is really easy to do and it taste good. I’m a really picky person and in my opinion it tasted really good

I have a recipe for Really Awesome Black Bean Burgers from SeriousEats that starts with putting the canned, rinsed, drained black beans on parchment paper in the oven to dry them out. Then they are pulsed to 1/3 inch in the food processor. Those who don't like the softness of Jamie's burgers may want to try that. My husband prefers the SeriousEats burgers to beef! You might want to google them (they are a bit more complicated to make than these, but they make 8 burgers and freeze well.)

As mushrooms contain so much water I'm going to make these by first roasting the mushrooms - this should help with the moisture issue.

Jamie Oliver, true to form: big, bold flavours in an accessible recipe. I used garam masala in place of ground coriander, which gave the burger an Indian vibe; I'd do that again. I think, though, that I added a few too many mushrooms because the patties were much softer than I expected. After a bit of struggling, I just ditched the top bun and ate the whole thing like an open-faced sandwich, with a fork and knife. Still delicious. Will make again.

Looking forward to making this but when I do you can be sure I'll run the bread thru the processor first for the sake of the easier cleanup prior to switching to the wet stuff.

Wife: this is exceptional. Daughter: it’s fire. That means great. Son: ate it allMe: made as directed. Served on arugula rather than a roll with yogurt.

They were tasty, but same thing as The other reviewer they were very soft and squishy. The four burgers were also huge I probably could have gotten 6 or more burgers out of this. I will probably make this again, I have a vegetarian daughter and she gave it two thumbs up. Thanks!

I pulsed GF rolled oats in the food processor and I use this in place of the bread crumbs to keep it GF since my family needs to eat GF.I also made the burgers very thin because it helps with the softness issue so I got 6-7 burgers out of this recipe.Finally, I cooked in oven then but finished on a grill top for 2-3 minutes on each side. Helps with the firmness, too.

Really delicious. One of the best black bean burgers I've had. Took others suggestions-- roasted the mushrooms and onions at 425 on convection for about 10-15 min. Rinsed, drained and patted the black beans dry. Also cut back on the coriander and added some cumin and garlic powder. Added one beaten egg. Made 6 burgers instead of 4. Held together beautifully, and came out crispy on outside.

I subbed 1 tsp of garam masala for the coriander and a small cucumber for the mango. I made six instead of four burgers. It was hard to form the patties and they kinda fell apart as they were roasting. Maybe try binding the mixture with a beaten egg? I served the patties open-face on pan-grilled, buttered ciabatta buns. Don't bother grating the cheddar; top the patties with thin slices of cheese in the last 5 minutes of baking. The combo of flavours and textures is truly delicious! Big hit!

maybe saute the mushrooms first to reduce squishiness? When I try then I will probably do that, squishy is not among my favorite textures

Fabulous flavors! I used Trader Joe’s rice crumbs in place of bread and it was delicious, lovely texture for a patty-without-a-bun. Couldn’t find mangoes, and avocados were $1.50 each and mushy because no one was buying them, so I didn’t either. Made tomato jam with the cherry tomatoes, and oven fries to go with. Happiness all around.

This has to be the worst recipe I've ever tried. It had the consistency and flavor of wet, black wallpaper paste.

Watched the video of the recipe (linked from the article) and Jamie puts everything in the food processor together (in stages) unlike what is stated in the recipe, which is to only process the mushrooms and then the bread separately. The mixture on the video looks like a thick paste. Anyone try it that way?

You know, you can avoid the inevitable mushiness of black bean burgers by soaking the black beans only, then processing them in a food processor and treating them like you would soaked garbanzo beans for falafel.

I used breadcrumbs (1 cup) instead of the rye bread and I added an egg. I also baked my black beans for 20 minutes and sautéed the mushrooms before adding to the patty mixture. I did not use coriander..I just used basil, garlic powder and salt and pepper. I cooked the patties in a cast iron skillet in the oven. Turned out fantastic! Will make again.

Not sure what I did wrong here. I followed the recipe exactly for the burgers and they were awful. Taste was not good and they did not hold together well. I scraped the mixture out of the pan midway, cooled and mixed it with an egg and breadcrumbs to try to hold together better but the flavor was still yucky (and I love both black beans and mushrooms). I’m glad I did not waste the ingredients for the toppings.

It’s summer and nectarines are perfect so I substituted for the mango. Perfect!

I have made this recipe a handful of times and LOVE the flavor in it. The only thing I can't get a handle on is turning my bread into a nice crumbs...I tried toasting it first..but the rye bread I buy for it has a thicker shell that doesn't crumble easily even when toasted. However, I actually liked having thicker pieces of bread crumbs in the burger...it added a nice texture!! I also chopped up the mango into the tomato/onion mixture for a spritely salsa.I love this recipe <3

Really tasty and filling! I cooked one cup of dry black beans in the instant pot for 30 minutes, drained, and cooled them before mashing, and the texture was perfect. I couldn't be bothered with the rye bread and used 3 oz. panko from the cupboard instead. I did not have the problems with moisture or mushiness that others describe, but I might divide the mixture into six patties next time instead of four, as these were a little larger than the buns could easily support.

Maybe I missed another comment about this, but if you watch the video, Jamie (is he adorable, or what??) doesn't process the ingredients in stages. He tosses in the shrooms, onion chunks and processes, then tosses the rye on top, and then the drained beans. No wiping out in between. Everything is whizzed together. He plops it out onto the baking sheet, forms patties, and bob's your uncle! Anybody else try it this way?

Followed the recipe and it turned out good. The pastries were squishy when they came out of the oven but they did firm up. They were a hit.

Given other comments, I popped both the mushrooms and beans into the oven on a sheet pan while it was heating up—probably 20 minutes in total—before any of the food processor business. Added an egg as a binder. Result: crispy on the outside and burgers stayed together. This is going into the summer rotation.

I haven't had too many cooking disasters, but this one certainly qualified. Dreadful recipe. Despite following instructions to the letter, I was left with inedible mush. And despite efforts to salvage the recipe--making the patties thinner, cooking them longer, raising the heat--it was still mush, only with burnt edges. What a terrible waste of time and ingredients.

Amazing I didn’t have ground coriander so I used some bbq rub and let me tell you it was terrific

Love Jamie Oliver! Can’t wait to try this!

Can be done with lentils instead

I trust Jamie's method, but if the mixture is too wet, just add a bit more binder -- but not too much! -- e.g., whatever you have on hand: flour of any sort, more bread crumbs, a bit of cooked rice, other cooked grains ... that will absorb the moisture. Feel free to wing it and adapt to the circ*mstances at hand.

Substitute rye bread for Trader Joe’s rice crumbs or gf oats. Put everything in the blender together.

The flavor* is wonderful! The texture not so wonderful. The direction to make just four patties is puzzling: It results in giant, bun-dwarfing patties - and at that size the crisp-exterior-to-soft-interior ratio is way off, making for unappetizingly mushy mouthfuls toward the center of the patty. Still, the outstanding flavor, combined with the deliciousness of the crispy part, makes me want to try again - as much thinner sliders. *My only change: I replaced half the coriander w/ cumin.