White Bean Pesto Melt
A crisp toasted sandwich packed with herby white beans, tomato and melting mozzarella.
Under 30 min
The Best Black Bean Burgers (That Don't Fall Apart)
Smoky, firm, properly satisfying veggie burgers. The oven-drying trick keeps them from turning to mush on the grill.
Vegetarian
(203 ratings)
Prep20 min
Cook25 min
Total45 min
Serves4
DifficultyMedium
Most homemade bean burgers are mushy because tinned beans hold a lot of water. Ten minutes in the oven dries them out just enough, and the result is a burger with real bite that holds together on a pan, a grill or a barbecue.
Method
- Heat the oven to 160°C (140°C fan). Spread the beans on a lined baking tray and bake for 10 minutes to dry them out slightly. Turn the oven up to 200°C (180°C fan).
- Meanwhile, heat the oil in a frying pan and cook the onion and pepper for 5 minutes until soft. Add the garlic and spices and cook for 1 minute more. Cool slightly.
- In a large bowl, mash the beans with a fork or potato masher — you want about half smooth, half chunky. Add the cooked vegetables, soy sauce, tomato purée, egg, breadcrumbs and walnuts. Season well and mix until it holds together.
- Shape into 4 thick patties. Chill for 10 minutes if you have time — it helps them firm up.
- Bake on a lined tray for 10 minutes each side, or fry in a little oil over medium heat for 4–5 minutes per side until crusty. Add cheese for the final minute if using.
- Serve in toasted buns with your favourite toppings.
💡 VeggieTip notes
- Make ahead: raw patties keep in the fridge for 2 days or freeze between sheets of baking paper for 3 months.
- Vegan: use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested for 5 minutes).
- Too wet? Add more breadcrumbs. Too dry? A splash of water or an extra spoon of tomato purée.
Nutrition (per serving, approx.)
480kcal
20g protein
62g carbs
16g fat
15g fibre
Values are estimates and will vary with brands and portion sizes.