Tofu and black bean burger

Prep 20 min
Total 30 min
Makes 4 Servings



1/2 cup
canned black beans, rinsed
1/2 cup
quick oats
1/2 cup
1/2 tsp
350-g block
extra-firm tofu
1 tbsp
gluten-free hamburger buns, toasted
mini cucumbers, sliced
avocados, sliced


  • WHIRL black beans with garlic cloves, egg, oats, ketchup, chipotle chili powder and salt in a food processor until smooth. Scrape into a large bowl.
  • PAT dry extra-firm tofu with paper towels. Squeeze gently to drain excess liquid. Crumble into coarse pieces and stir into black bean mixture. Divide mixture into 4 portions. Form into 1-in.-thick patties.
  • HEAT canola oil  in a large non-stick frying pan over medium. Add patties. Cook until golden brown, about 5 min per side. Serve on hamburger buns and top with cucumbers, avocados, and cilantro.



Calories 415, Protein 26 g, Carbohydrates 44 g, Fat 16 g, Fibre 4 g, Sodium 812 mg. Excellent source of Folate

Shopping tip

Look for chipotle chili powder in the spice aisle of any supermarket, or substitute regular chili powder.

Wine Pairings

Veggie bean burger
Pair it with: A beguiling Cape blend.
With a spicy, honeyed nose reminiscent of lemons and quince, this quirky blend delivers a lot of wine for the dollar. Crisp acidity and a sustained mineral finish round out this exceptional-value bottle.

Top pick: Boschendal The Pavillion Chenin Blanc/Viognier, South Africa, $11.

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