Black Bean and Sweetcorn Burger: 



110g quinoa 

1 tsp Biona Organic Olive Oil 

1 small red onion, chopped 

3 cloves garlic, minced 

Fine sea salt 

2  x 400g can Biona Organic Black Beans, rinsed and drained 

2 tbsp Biona Organic Tomato Puree 

1 large egg or flax egg*

1 x 340g can Biona Organic Sweetcorn 

15g chopped fresh coriander 

1 1/2 tsp ground cumin 

220g rolled oats, ground into crumbs 


• Place the quinoa in a small saucepan along with 1 cup of water. Bring the water to a boil then reduce heat to medium low and cover the pan. Cook for 10-15 minutes until the water is absorbed and quinoa is cooked. Remove from heat.

• Heat the oil in a small sauté pan over medium heat and add the onion and garlic. Sauté until onions are softened, 5-6 minutes. Place the mixture in a large bowl. Add approximately 1½ cans of black beans to the bowl and using a potato masher or fork, mash all of the ingredients together until a pasty mixture forms.

• Stir in the remaining beans along with the tomato paste, egg, corn, coriander, cumin and a pinch of salt. Stir in the cooked quinoa and ground oats until evenly distributed.

• Form the mixture into 8 equal patties, compacting them well with your hands as you form them. Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for a few hours or overnight.

• When ready to eat, preheat the oven to 400°F. Spray a baking sheet with olive oil spray and place the patties on the sheet. Cook 10-12 minutes until the patties are golden brown and crispy, then carefully flip the over and cook another 10 minutes. Alternatively, you can pan fry the patties in a frying pan with a little olive oil. Serve the patties on wholegrain burger buns, lightly toasted and toppings of your choice.



Windmill products used in this recipe