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Fully Loaded Black Bean Burger by This Mess is Ours

Thanks to: Meg van der Kruik

Meg Beard and Bonnet“Making black bean burgers at home may seem intimidating, but it is super easy and you can get away with sneaking lots of extra veggies into them without your kids even noticing!”

— Meg van der Kruik, This Mess is Ours


(Serves: 7)

  • 1 Massel Beef Style Ultracube dissolved into 40ml of boiling water.
  • 1 tablespoon Massel Beef Style Stock Powder
  • 1 tablespoon olive oil, plus more for skillet
  • 1 large clove of garlic, smashed
  • ½ cup sweet potato, peeled and finely shredded
  • ½ cup walnut pieces, raw
  • 1 cup Lacinato kale, finely shredded
  • ½ cup gluten-free rolled oats
  • 2 425g/15oz cans of black beans, rinsed, drained and divided
  • 1 large egg
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • 1 scallion, light and dark green parts only, thinly sliced
  • ½ cup white cheddar cheese, shredded
  • 1½ tablespoons cilantro, minced
  • Toasted gluten free hamburger buns (optional topping)
  • Shredded lettuce or kale (optional topping)
  • Sliced avocado (optional topping)
  • Sliced tomato (optional topping)
  • Thinly sliced red onion (optional topping)
  • Mustard, mayonnaise, cashew cream, hot sauce, salsa (optional toppings)

Heat the tablespoon of olive oil and the smashed garlic clove over medium heat in a large skillet. Let the garlic cook in the oil until it is golden brown on both sides before discarding.

Add the sweet potato to the garlic infused oil in the skillet and sauté until it starts to soften (3-4 minutes). Add the walnut pieces, kale and Massel Ultracube broth to the pan. Cook until the kale is wilted and the liquid in the pan is absorbed, about 3-4 minutes longer. Transfer the mixture to a large mixing bowl and set aside to cool.

Place oats into a food processor and pulse 3-5 times to roughly chop. Add in one can of black beans and pulse an additional 3-5 times to create a chunky paste. Add the egg, cumin, coriander, and Massel Beef Style Stock Powder to the food processor and blend until the mixture is a smooth paste. Transfer the paste to the mixing bowl with the cooked vegetables.

Add the remaining can of black beans, scallion, shredded cheese and cilantro to the mixing bowl and fold to combine.

Line a small baking sheet with parchment paper and lightly spray or wipe with olive oil. With wet hands, measure out multiple 1/3-cups of the veggie burger mixture and form into patties. Transfer the patties to the prepared baking sheet, cover and refrigerate for 10 minutes or up to 8 hours to set.

Wipe out the skillet you used for cooking the veggies. Add 1-2 tablespoons of olive oil, swirl the pan to coat, then heat over medium heat. Cook the veggie burgers undisturbed for 4-6 minutes until a nice golden crust has formed then flip and cook another 4-6 minutes to brown the other side. The burger should be firm to the touch in the center when cooked through.

Serve with toasted buns and desired toppings.

Massel products used in this recipe:
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