| the deconstructed burger that will blow your mind ! |

Hellooo everyone !

I have a corker of a recipe for you today. I have been trying to master the art of veggie burgers for ages but never understood the science of it (I only got a B and even that was a miracle). Turns out I needed some oats or sutin to bind the wet mix together – oops, oh well.

But after some trials and tribulations, plus some experiments, I have the most yummy Spicy Black Eye Bean Burger to share, and boy is it spicy. If you don’t like your heat, take away the cayenne cos it’s like woah.
Anyway, these are so good and delicious and use all good for you foods to make your meat-free life super-duper.

Ingredients : Makes 4

1 Can of Black Eye Beans | 1 Flax Egg (1 Tbsp Flax/Golden Linseed to 3 Tbsps of Water | 1/2 Cup of Rye/Sunflower Seed Bread | 2 Large Cloves of Garlic | 1 Tbsp of Mustard, Cayenne, Basil | If you are low on breadcrumbs or bread, use Flax and/or rice flour to make up the remaining mix.

1. Pre-heat the oven to 200C. Decant the can of beans into a sieve and rinse in water. In a foil-lined tray, spread the beans and cook for 20 minutes in the oven until they look a bit baked.

2. Whilst you wait for everything to bake, blitz your bread to make breadcrumbs. 1/2 to a piece of bread should do ! This recipe needs just under 1/2 a cup of breadcrumbs, so if you run low, top it up with flour or flaxseed.

3. Chop up the garlic into nice chunks, and measure out the herbs and spices. Also mix up your flax egg and set aside to become lovely and egg-like.

4. Once everything is baked, chuck it straight into the mixer. Add the garlic and spices and flax-egg, then whizz away !

5. Add the breadcrumb mix a bit at a time to get the correct consistency; it should look a bit dry but dough like.

6. Using a cup measure or a small circle bowl, fill and flatten the mixture into a nice circle patty. You can put these in the fridge until needed for cooking or get the griddle out asap !

7. I spread a little olive oil on mine to add some moisture back in before griddling. Set to the highest heat and allow to cook in total for 10-15 minutes, 5-7 minutes each side. Optional servings come into play here, so add some onions rings to the griddle to go alongside your burger.

8. Once they are cooked on both sides, turn off the heat and allow to stay hot as you plate up. I made a creme fraiche dip with chive, parsley and coriander, sweet potato chips and salad, which made a really nice deconstructed burger to eat.

How yummy does this look. MMMMMMM. The dip is a perfect compliment to the burger – as it knocks the heat back a lot. I was silent throughout eating this as it’s so, darn, good. I’m pleased to have found a great tasting veggie burger with no eggs or dairy or meat even !

Do you like homemade burgers ? What do you top your burger with ?

Lots of Love,
Lauren x

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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