Black Bean Carrot & Orange Pepper Burger

Looking for a burger that you keep licking your lips as you eat it? Well that’s exactly what I got when I ate this today.

A wholesome and tasty black bean burger made even more special with the addition of my cayenne spiced dairy free yogurt.

The creaminess of the dairy-free yogurt, with the heat of the cayenne pepper blended perfectly with the hearty flavours of the burger. A real satisfying meal on a wintery day, especially when accompanied with baked sweet potato fries. I had a homemade tomato sauce but won’t be showing you that today as  it needs a little more work.

Over the last week though I took the scenic route with this burger. At first I used chickpeas, the next time I used black beans as the cupboard was bare of chickpeas. Just as I was about to post it I wanted to make it gluten-free as well. It took another two attempts to achieve. I’m glad I did persevere as it’s worth it.

Black Bean Carrot & Orange Pepper Burger

Black Bean Carrot & Orange Pepper Burger with Baked Sweet Potato Fries, Cayenne Spiced Dairy Free Yoghurt

Serves 5

A make ahead recipe that can be stored in the fridge until you’re ready to fry up later in the day. Enjoy!

Black Bean Burger is free from dairy, egg, soya gluten and wheat and suitable for vegans
Spelt bread is a suggested accompaniment to this soup but remember it includes gluten.
if that doesn’t suit your healthy eating plan choose your favourite.

Dairy free yogurt used is not soya free


1 tablespoon ground flaxseed
3 tablespoons water
200g sliced red onion
120g sliced orange pepper
3 tablespoons golden linseed
1 tablespoon aminos
1 tablespoon ground coriander
2 teaspoons fenugreek
3 tablespoons ground linseed
1 teaspoon himalayan salt flakes
1 teaspoon freshly ground black pepper
100g ground almonds
120g grated carrots
1 (400g (240g net wt.)) tin black beans, rinsed and drained

extras: olive or grapeseed oil for shallow frying

Tip: A handy tip is to use a larger bun than your burger so you can keep it intact as you press down on the bun and burger to grab a bite.

How to:

Combine the ground flaxseed and 3 tablespoons of water into a small bowl, stir to combine and lease to rest for 10 minutes to thicken.

Place all the flaxseed mix and other ingredients, except for the grated carrot and the black beans, into a food processor and whizz until combined. The mixture will be very moist.

Remove and place in a medium bowl and add in the carrot and black beans. Using a large spoon gently mix the carrot and black beans into the mixture. The result is a very inviting texture to the burger, as you cut into it the black beans and grated carrot are mingled throughout.

Lightly flour a plate (like a dinner plate), then make 5 burgers with the mix, placing them on the plate. The mixture is very moist at this stage so the best way to do this is to use a large spoon and using a tablespoon shape the mounds into balls. Flour your hands and then shape each ball into a burger shape. Place in the fridge for at least 2 hours or make ahead in the morning and use for dinner later in the day. I left these various burgers until the next day but covered them with cling-film to protect them when I did.

At this stage it’s worth pointing out that you could opt for coating them in golden linseeds and either storing them in the fridge or baking them in the oven at 180 degrees fan for 1/2 hour. You’d need about 100g extra of golden linseeds. The shallow fried uncoated version is much nicer though.


Linseed Crusted Black Bean Burger


Linseed Crusted Black Bean Burger

Linseed Crusted Black Bean Burger


Back to the burger. When ready to use shallow fry them in a pan using the extra oil. Here are some tips when shallow frying them if you’re not used to this type of burger. Be careful when handling the burgers as they are still quite moist.  Just before you start to shallow fry them on a medium heat turn on the timer for 8 minutes. Once you have a burger on the pan fry until a crust forms on the bottom of the burger. Using a heatproof spatula turn it over to cook the other side and then fry the sides. Turn the heat down to low and cook for the remainder of the 8 minutes.

Serve with the cayenne spiced yogurt. This is easy to make just place 3 tablespoons of dairy-free yogurt into the small bowl and add a  couple of pinches of cayenne pepper (or to taste) to it.

Enjoy it:)

I’ll have the baked sweet potato fries in the next blog post so do check back over the next few days if you’re like to see the recipe. So until then do feel free to leave comments below and I’ll come back and chat.

There are more soups on my Recipe Page and in my first book ‘Dairy Free & Spelt Living‘ or connect with me on Pinterest for more fabulous photos (some mine but lots of others people’s beautiful recipes and inspirational photos with a few funny and home and kitchen ideas as well. 



Tags: , , , , ,

Categories: Dairy-Free, Egg Free, Gluten Free, Lunches, Uncategorized, Vegan, Vegetarian


Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.


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  1. ‘Cheesy Popcorn’ | Spelt for Choice: Marian's Kitchen Blog - September 21, 2012

    […] The next recipe is the Baked Sweet Potato Fries which are a great accompaniment to the Black Bean Carrot & Orange Pepper Burger […]

  2. Baked Paprika Sweet Potato Fries & Not Sticking to Healthy Eating Regime | Spelt for Choice: Marian's Kitchen Blog - September 26, 2012

    […] Here’s a quick recipe I promised you which is a tasty and healthy accompaniment to the Black Bean Carrot & Orange Pepper Burger […]

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