This Black Bean & Watercress Burger is a delicious and nutritious plant-based alternative to traditional burgers. Packed with protein-rich black beans and peppery watercress, it has both a satisfying texture and bold flavour. Easy to make and full of wholesome ingredients, it’s perfect for a healthy lunch or dinner. Serve it in a bun with your favourite toppings for a tasty and filling plant-based meal.
![Black Bean & Watercress Burger [vegan] by Love Watercress](https://theflexitarian.co.uk/wp-content/uploads/2024/06/Black-Bean-Watercress-burger-vegan-from-the-Watercress-Company-v83-LR-683x1024.jpg)
Black Bean & Watercress Burger: Hearty & Satisfying
Who doesn’t love a good burger? This Black Bean & Watercress Burger is proof that plant-based burgers can be just as hearty, delicious, and satisfying as the real thing. Packed with protein-rich black beans and peppery watercress, it has the perfect balance of texture and flavour, firm on the outside, tender on the inside, with a fresh bite from watercress.
The best part? It’s super easy to make and works for any occasion, whether you’re whipping up a quick weeknight dinner or firing up the barbecue at the weekend. Load it up with your favourite toppings and pop it in a soft bun. Want a lighter option? Skip the bun and serve it with a fresh side salad instead.
Even if you’re not vegan and simply follow a flexitarian diet, this burger is a great way to enjoy a tasty, meat-free meal without missing out on flavour. It’s wholesome, filling, and so good that even the biggest burger lovers will want seconds!
Watercress is a traditional British superfood, bursting with goodness. You can learn more about its health benefits and how it is grown right here.
Why You’ll Love This Recipe
- Hearty & Satisfying – This burger is packed with black beans and peppery watercress, making it just as filling and delicious as a classic burger.
- Big on Flavour – Smoky, savoury, and a little fresh kick from the watercress—every bite is packed with goodness.
- Super Easy to Make – No complicated steps or fancy ingredients, just a simple, tasty burger you can whip up in no time.
- Totally Customisable – Load it up with your favourite toppings—avocado, tomatoes, lettuce, or a dollop of vegan mayo—whatever you fancy!
- Great for Everyone – Whether you’re vegan, vegetarian, or just looking to cut back on meat, this burger is a winner.
- Perfect for Any Occasion – Quick midweek dinner? Weekend BBQ? Meal prep? This burger has you covered!
Disclaimer: Recipe and pictures are reproduced with authorisation from Love Watercress.
![Black Bean & Watercress Burger [vegan] by Love Watercress](https://theflexitarian.co.uk/wp-content/uploads/2019/05/Black-Bean-Watercress-burger-vegan-from-the-Watercress-Company-v8-300x300.jpg)
Black Bean & Watercress Burger [vegan] by Love Watercress
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 800 g tins black beans
- 1 small sweet potato – baked in its jacket until soft
- 1 small onion – diced
- 1 red pepper – deseeded and diced
- 2 cloves garlic – mfinely chopped
- 2 red chillies – deseeded and finely chopped (optional)
- 50 g tinned sweetcorn – drained
- 90 g fresh breadcrumbs (roughly 3 slices)
- 30 g watercress – chopped
- 1 heaped tsp smoked paprika
- Vegetable oil for frying
- salt & pepper
TO SERVE:
- 4 x vegan burger buns
- 2 x ripe avocadoes – optional
- Tomato relish or other sauce of your choice
Instructions
- Take a large frying pan and place it over a medium heat. Add in a splash of oil. When the oil is hot, toss in the onion, red pepper and garlic along with a pinch of salt and the chopped red chillies if using. Stir-fry for roughly three minutes then tip into a bowl and allow to cool.1 small onion – diced, 1 red pepper – deseeded and diced, 2 cloves garlic – mfinely chopped, 2 red chillies – deseeded and finely chopped (optional)
- Drain the black beans in a colander and rinse with cold water until it runs clear. Line a tray with a tea towel and tip the beans into the tray, patting the top dry with another tea towel to remove as much water as possible. Place half of the beans into a large bowl and mash well with a fork.800 g tins black beans
- Cut the softened sweet potato in half before scooping out the flesh and adding to the bowl along with the remaining black beans. Add in the onion and pepper mix, sweetcorn, breadcrumbs, paprika and watercress and use your hands to combine everything thoroughly. Season the mix to taste with salt and pepper.1 small sweet potato – baked in its jacket until soft, 50 g tinned sweetcorn – drained, 90 g fresh breadcrumbs (roughly 3 slices), 30 g watercress – chopped, 1 heaped tsp smoked paprika, salt & pepper
- Form four large patties and leave to chill in the fridge for at least half an hour before cooking.
- Pre-heat the oven to 180°C / 160°C fan / 350°F / gas mark 4. Wipe out the frying pan you used for the onion and pepper mix and return to a medium heat. Add a splash of oil into the pan. Once the oil is hot use a spatula or slice to carefully place each burger patty into the pan. Fry for 2-3 minutes on each side before placing into the oven for 10 minutes or until piping hot throughout.Vegetable oil for frying
- Remove the patties from the oven and leave to rest for a minute while you prepare the buns. Slice the buns in half and toast (either under the grill or in the toaster). Slice the avocado. Place a burger on the bottom of each bun, then top with avocado slices and a good dollop of tomato relish or other sauce. Serve and enjoy! You could also top the burgers with a variety of other fillings including sliced tomatoes, fresh watercress or sliced red onions.4 x vegan burger buns, 2 x ripe avocadoes – optional, Tomato relish or other sauce of your choice
Nutrition
Find this recipe online:
Black Bean & Watercress Burger [vegan] by Love Watercress
https://theflexitarian.co.uk/recipe-items/black-bean-watercress-burger-vegan-by-love-watercress/
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I made this recipe as I wanted to eat less meat and incorporate more beans and pulses into my diet. It was delicious and very easy to make, I made four , we ate two and froze two for a meal next week. I will definitely make this again, thank you
Thanks Elaine. So glad you enjoyed this recipe. Annabelle x