Recipe: Hemp and Black Bean Burgers

Written by Bridget Backhouse | 19 August, 2021

bean burgers on a baking tray

These delicious burgers are packed with plant-based protein and healthy fats to support growing and learning brains, and support energy production.

They are a great school lunch or uni snack and can be enjoyed warm or cold!

Ingredients

  • 1 tin of black beans, drained
  • 1 tbs coconut oil
  • ½ cup oats
  • ½ cup buckwheat / gf / plain flour
  • ½ cup hemp seeds
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt & pepper
  • Juice of ½ lemon
  • 1 large carrot, grated
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 2-3 sprigs of parsley, finely chopped

Method

  1. Turn on the oven to 180’C
  2. Pop the drained black beans and the coconut oil in a blender and mix into a paste (chunks are ok, in fact they’re encouraged).
  3. In a large mixing bowl, place the oats, flour, hemp seeds, cumin, paprika and salt & pepper. Stir until combined.
  4. Then, add your black bean paste, lemon juice, grated carrot, finely diced onion, garlic and parsley.
  5. Combine! You (or the kids!) might need to get your hands dirty and mix by hand to create a well-combined and sticky mixture. If it’s dry, you can add a little more lemon juice or 1-2tbs of water.
  6. Roll into little burger size balls (approx. 1-2tbs of mixture), place on to prepared baking trays and flatten slightly. I made about 24 burgers from this mixture.
  7. Place in the oven and cook for 20 mins, flip and cook for a further 20mins until golden and crunchy.
  8. Once cooked, leave to cool on your trays. Store in an airtight container and enjoy!

black bean burger.jpg


Bridget Backhouse

Bridget is a past student of Endeavour College, graduating from her Naturopathy degree in 2019. She began her own business and over the last year has juggled multiple lockdowns by moving her practice online. Her primary areas of focus are on skin and sleep, but she has a huge passion for assisting students through the healing power of herbal and natural medicine.

Read more by Bridget Backhouse

Related Articles