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Black Bean Burgers with Homemade Brioche Burger Buns

  • Author: Erin Clarkson
  • Yield: Makes 8 large burger buns, and 6-8 large burger patties 1x


Black Bean Burgers with Homemade Brioche Burger Buns



Brioche Burger Buns

  • 1 envelope (2 ¼ tsp) active dry yeast
  • 1 cup (240ml) whole milk, lukewarm
  • 2 Tbsp sugar
  • 3 ¾ cups (565g) all-purpose flour
  • 1 tsp salt
  • 2 eggs, at room temperature
  • 90g (6 tbsp) unsalted butter, at room temperature
  • egg wash - 1 egg plus 1 Tbsp water, whisked
  • sesame seeds to sprinkle, if desired

Black Bean Burger Patties

  • 2 x 15.5oz (440g) cans of black beans, drained and rinsed
  • 1 small red onion, very finely chopped (if you don't like onion very much, use half an onion)
  • ¾ cup panko bread crumbs
  • 1 egg
  • 2 cloves garlic, minced or grated on a microplane
  • 1 tsp cumin
  • salt and pepper to season


  • Salad, condiments, and filling of your choice - I used tomato, lettuce, canned beetroot, canned pineapple slices, mayonnaise, and tomato sauce (Ketchup), and served with home made pickles on the side. 
  • I also added cheese to the patty once it was cooked, and popped it under the broiler / grill for about a minute to melt the cheese.



  1. In a small bowl, combine the yeast, milk and sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mix briefly to combine. Add the eggs and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 10 minutes, until the dough is soft and smooth. 
  3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth. 
  4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in a warm spot until doubled in size, approximately 1 - 1 ½ hours. 
  5. Preheat the oven to 350˚f / 180˚c. Line two baking trays with parchment paper. Turn the dough out onto a lightly floured surface. Divide into eight equal portions. Shape each portion into a ball, and place four balls on each baking tray, leaving room between. Cover lightly with greased plastic wrap, and leave to rise for approximately 30-40 minutes. 
  6. Brush the tops of the buns with egg wash, and sprinkle with seeds if desired. Bake for 15-20 minutes, until the buns are a deep golden brown colour. Remove from the oven and allow to cool on a wire rack. 


  1. Place one can of drained, rinsed beans in a large bowl. Using a potato masher, mash well until smooth. Add the second can of beans, leaving whole, and mix through. Add the onion, bread crumbs, egg, garlic, cumin, and salt and pepper, and mix well using a spoon or your hands. 
  2. Cover the bowl in plastic wrap and rest in the fridge for 45 minutes to an hour. 
  3. Form the mixture into six to eight patties using slightly wet hands, (I like to use a round cookie cutter and pack the mixture in to make my patties) and place on a plate or parchment paper lined tray. (If you aren't using all the mixture at once, transfer any leftover mix to an airtight container and store in the fridge until ready). 
  4. Heat a cast iron skillet or heavy-bottomed frying pan over medium heat. Add a small amount of olive oil. Cook the patties, three or four at a time depending on your pan size, for four to five minutes on each side, adjusting the heat as necessary. They should be lightly golden brown. Transfer to a plate, or onto a paper towel lined tray in the oven to keep warm until serving.


  1. Slice each burger bun in half, and lightly toast under the broiler / grill. Melt cheese over the patties under the grill if desired. 
  2. Assemble burgers. Serve immediately.