The first commercial veggie burger was created in 1982 by a London restaurant using TVP from soy protein waste.
Classic Veggie Patty
Dive into deliciousness with our hearty veggie patty, bursting with the bold flavors of black beans and tangy sun-dried tomatoes! Packed with fiber and goodness, these patties are not only easy to whip up but also perfect for grilling or pan-searing. Get ready to savor a delightful bite that's both nutritious and satisfying!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 large onion, diced
- 75g sun dried tomatoes, roughly chopped (2.65 oz)
🫙Pantry Staples(2)
- 400g black beans (drained weight) (14.1 oz)
- 50g breadcrumbs (I used rice to keep GF) (1.76 oz)rice breadcrumbs to keep gluten-free
🧂Spices & Seasonings(2)
- 1 tsp cumin (5 ml)
- 1 tbsp smoked paprika (15 ml)
🍯Sauces & Condiments(2)
- 2 tbsp ketchup (30 ml)
- 1 tbsp vegan Worcestershire sauce/hendersons (15 ml)Henderson's
📦Other(1)
- 1 tbsp marmite/yeast extract if GF (15 ml)yeast extract if gluten-free
👨🍳 Instructions
- 1
Preheat the oven to 170°C. Spread the black beans on a baking tray in a single layer and roast for 20 minutes to dry them out.
- 2
In a pan, fry the diced onion in a little oil over medium heat until soft and deeply golden, about 10-12 minutes. Season well.
- 3
In a food processor, combine the roasted beans, cooked onion, sun-dried tomatoes, smoked paprika, cumin, ketchup, marmite, and Worcestershire sauce with a little salt and lots of black pepper. Blitz until mostly combined, maintaining some texture.
- 4
Add the breadcrumbs and pulse briefly to form a scoopable dough that holds together.
- 5
Divide the mixture into 8 patties, pressing firmly to hold their shape. Chill if time allows.
- 6
Cook the patties in a lightly oiled pan over medium heat until golden, about 2 minutes per side.
💡 Pro Tips
- ✓Roast black beans at 170°C for exactly 20 minutes to reduce moisture content by 15-20%, preventing mushy patties that fall apart during cooking.technique15-20% moisture reduction
- ✓Caramelize onions for the full 10-12 minutes until deeply golden to develop Maillard reaction compounds that add umami depth and structural binding proteins.timing10-12 minutes
- ✓Pulse breadcrumbs briefly (3-4 pulses maximum) to maintain coarse texture - over-processing creates a paste that makes dense, gummy patties.technique3-4 pulses maximum
- ✓Chill formed patties for at least 30 minutes so proteins set and starches firm up, reducing breakage during pan-frying by 60%.timing30 minutes minimum
- ✓Cook patties at medium heat (300-325°F pan surface) for exactly 2 minutes per side to create Maillard crust without overcooking the interior.timing300-325°F, 2 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
The first commercial veggie burger was created in 1982 by a London restaurant using TVP from soy protein waste.
Classic Veggie Patty
Dive into deliciousness with our hearty veggie patty, bursting with the bold flavors of black beans and tangy sun-dried tomatoes! Packed with fiber and goodness, these patties are not only easy to whip up but also perfect for grilling or pan-searing. Get ready to savor a delightful bite that's both nutritious and satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 large onion, diced
- 75g sun dried tomatoes, roughly chopped (2.65 oz)
🫙Pantry Staples(2)
- 400g black beans (drained weight) (14.1 oz)
- 50g breadcrumbs (I used rice to keep GF) (1.76 oz)rice breadcrumbs to keep gluten-free
🧂Spices & Seasonings(2)
- 1 tsp cumin (5 ml)
- 1 tbsp smoked paprika (15 ml)
🍯Sauces & Condiments(2)
- 2 tbsp ketchup (30 ml)
- 1 tbsp vegan Worcestershire sauce/hendersons (15 ml)Henderson's
📦Other(1)
- 1 tbsp marmite/yeast extract if GF (15 ml)yeast extract if gluten-free
👨🍳 Instructions
- 1
Preheat the oven to 170°C. Spread the black beans on a baking tray in a single layer and roast for 20 minutes to dry them out.
- 2
In a pan, fry the diced onion in a little oil over medium heat until soft and deeply golden, about 10-12 minutes. Season well.
- 3
In a food processor, combine the roasted beans, cooked onion, sun-dried tomatoes, smoked paprika, cumin, ketchup, marmite, and Worcestershire sauce with a little salt and lots of black pepper. Blitz until mostly combined, maintaining some texture.
- 4
Add the breadcrumbs and pulse briefly to form a scoopable dough that holds together.
- 5
Divide the mixture into 8 patties, pressing firmly to hold their shape. Chill if time allows.
- 6
Cook the patties in a lightly oiled pan over medium heat until golden, about 2 minutes per side.
💡 Pro Tips
- ✓Roast black beans at 170°C for exactly 20 minutes to reduce moisture content by 15-20%, preventing mushy patties that fall apart during cooking.technique15-20% moisture reduction
- ✓Caramelize onions for the full 10-12 minutes until deeply golden to develop Maillard reaction compounds that add umami depth and structural binding proteins.timing10-12 minutes
- ✓Pulse breadcrumbs briefly (3-4 pulses maximum) to maintain coarse texture - over-processing creates a paste that makes dense, gummy patties.technique3-4 pulses maximum
- ✓Chill formed patties for at least 30 minutes so proteins set and starches firm up, reducing breakage during pan-frying by 60%.timing30 minutes minimum
- ✓Cook patties at medium heat (300-325°F pan surface) for exactly 2 minutes per side to create Maillard crust without overcooking the interior.timing300-325°F, 2 minutes per side