Vegan Black Bean & Watercress Burger Recipe

Healthier and kinder to the environment than their meaty counterparts these vegan burgers really hit the spot!  Why wait for summer barbecues this Black Bean & Watercress Burger could be your new favourite burger recipe.

Black Bean & Watercress Burger

Serves 4


2 x 400g 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, finely chopped
2 red chillies, deseeded and finely chopped (optional)
50g tinned sweetcorn, drained
90g fresh breadcrumbs (roughly 3 slices)
30g watercress, chopped
1 heaped tsp smoked paprika
Vegetable oil for frying
Salt and pepper

To serve, as preferred:

4 burger buns
2 tomatoes
2 ripe avocadoes, sliced
fresh watercress
red onion, sliced
pickled cucumbers or gherkins, sliced
Tomato relish or other sauce of your choice
Slices of vegan cheese


1. Heat a splash of oil in a large frying pan over a medium heat.  When hot, toss in the onion, red pepper and garlic along with a pinch of salt and the chopped red chillies if using.

2. Fry for roughly three minutes then allow to cool.

3. 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.

4. Place half of the beans into a large bowl and mash well with a fork.

5. Cut the softened sweet potato in half before scooping out the flesh into the bowl.

6. Add the remaining black beans, the cooked onion and pepper mix, sweetcorn, breadcrumbs, paprika and watercress.  Use your hands to combine everything thoroughly.   Season the mix to taste with salt and pepper.

7. Form four large patties and leave to chill in the fridge for at least half an hour before cooking.

8. Pre-heat the oven to 180°C.  Heat a splash of oil in the frying pan; when hot add the burgers carefully with a spatula or fish slice.  Fry for 2-3 minutes on each side then place in the oven for 10 minutes or until piping hot throughout.

9. Remove the patties from the oven and leave to rest for a minute while you prepare the buns.

10. Slice the buns in half and toast (either under the grill or in the toaster).  Slice the avocado.

11. Place a burger on the bottom of each bun, then top with fixings and a good dollop of tomato relish or other sauce. Serve and enjoy!

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Want more vegan burger recipes?

Carrot, Coriander & Quinoa Burgers
Quick Nut Burgers
Black Bean & Beetroot Burger
Quick Kidney Bean Burgers

Want more watercress recipes?

Baked Sweet Potatoes with Watercress, Tahini Sauce and Roasted Chickpeas
Falafel in Pitta Pockets
Watercress and Mushroom Sliders
Chestnut and Beetroot Wellingtons with Watercress Pesto
Rainbow Salad
Pea & Watercress Soup
Cheese, Chilli & Avocado Thins
Barbecued Peach Salad with Vinaigrette Dressing
Summer Potato Salad

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Recipe c/o Love Watercress

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