Black Bean Plantain Burger
Sweet meets savoury in this vegan black bean plantain burger recipe made with black beans, oats, and warm spices. Hearty, wholesome and a delicious twist on the traditional burger.
A Story of Sweet Discoveries and Second Mothers
I didn’t grow up with plantains or black beans. They arrived in my story much later, like characters I didn’t know I’d been missing. The first time I tasted them, I remember pausing mid-bite, wondering how I had lived all these years without their song.
God bless the woman I call my second mother, a woman with Ghanaian roots whose kitchen smelled like warmth and laughter. There, in the gentle rhythm of her cooking, I first met Jollof rice and golden fried plantains, soft at the edges, caramelised, glistening under the light. I took one bite, then another, and something inside me softened. The sweetness lingered not just on my tongue, but in memory. It was love at first taste, the kind of food that doesn’t only feed you, but folds you into its story, teaching you joy, generosity, and the art of belonging.
That simple meal opened a door I’ve never closed. Since then, plantains have found their way into my kitchen in every shape and form. Yet this, this plantain & black bean burger might be my favourite of them all. A vegan, deeply flavourful creation where black beans bring heart and plantains bring soul. Together they make something both familiar and new; a plant-based burger that satisfies even the most loyal traditional burger lover: black bean plantain burger.
Here’s what you’ll need to make a plantain burger
- Black beans: Black beans are one of my favourites, I absolutely love their midnight colour, if you can’t get a hold of black beans, you can use chickpeas, cowpeas or Bambara beans.
- Plantains: I used one plantain to make the burger and one for the topping.
- Garlic: To add flavour to the beans and the plantain.
- Onions: I used red onions for a sweet flavour to complement the plantain. You can also intensify the flavour by using spring onions.
- Rolled oats: to bind the mixture all together in order to avoid the mixture falling apart,
- Seasonings: Time to spice up the burger; I used chilli powder, smoked paprika, and cumin seeds. You can also use all-purpose seasonings or any seasonings of your choice.
- Chillies: I used a mild red chilli for a little bit of heat, however, you can go all out if you like it hot. You can use a scotch bonnet or any hot chilli to turn up the heat,
- Fresh herbs: I absolutely love coriander but you can use parsley or completely skip this part if you don’t have any fresh herbs.
- Lettuce: You can use leaf lettuce, romaine lettuce or spinach.
- Fresh tomatoes: I love beef tomatoes for my burgers.
- Vegan Mayo: To add moisture to the plantain bean burger
Why you’ll love this Black Bean Plantain Burger
Ingredients you’ll need to make Black Bean Plantain Burger
Every ingredient in this black bean plantain burger recipe has a purpose, some bring sweetness, others spice, and together they create a balance that’s deeply satisfying. Here’s what you’ll need to make these vegan bean burgers at home.
Ripe Plantains
You’ll need two ripe plantains, one for the patty and one for roasting as a topping. The one for the patty should be yellow with a few black spots, soft enough to mash easily but not too mushy. When mashed, it gives the burger patties a tender, lightly sweet texture that holds together naturally. The second plantain will be peeled, sliced, and roasted until caramelised and golden, those glossy, sweet rounds that crown the burger and make each bite unforgettable.
Tip: Riper plantains give deeper sweetness, while firmer ones add more starch and make sturdier patties.
Black Beans
The heart of any good bean burger. You can use canned black beans for ease or cook dried beans from scratch. Either way, they bring protein, fibre, and that earthy depth that pairs beautifully with the plantain’s sweetness. Together, they make a wholesome, plant based duo, one savoury, one sweet, both hearty.
Garlic, Onion & Chilli
This trio forms the seasoning backbone. Garlic adds warmth and depth. Red onion brings sweetness and bite. Chilli or red pepper flakes add gentle heat that keeps the flavour vibrant. When these sizzle in olive oil in your skillet, the aroma alone says “something good is coming.”
Cumin, Paprika & Olive Oil
Here’s where the flavour magic unfolds: Cumin seeds give a warm, nutty note. Paprika brings colour and subtle smoke. Olive oil keeps the mix soft and moist.
Rolled Oats (or Oatmeal)
Rolled oats hold the bean mixture together and prevent it from crumbling. They add body and a gentle nuttiness. You can grind them slightly for smoother texture.
Fresh Coriander
Fresh coriander gives the burger a burst of brightness that cuts through the savoury layers.
Buns, Lettuce, Tomato & Sauce
Soft buns (or vegan buns) cradle everything perfectly. Lettuce adds crunch and colour. Tomato slices bring juiciness. A spoon of mayo ties it all together. Stack, press, and enjoy that first scoop of sweet and savory heaven.
more plantain recipes to try
Final note from Liv x
Every recipe creator has that one dish that feels like home, and this might be ours. The first time I tasted the best plantain; golden, caramelised, and soft enough to scoop with a fork. We knew it would someday end up in a burger recipe like this.
These black bean plantain burgers are the kind of plant based comfort food that feels indulgent yet nourishing. The patty stays firm but never dry; it doesn’t crumble, just holds its shape with every bite. The plantain slowly softens as it roasts, its natural sugars deepening into golden sweetness.
As a recipe creator, I love dishes that surprise you; sweet plantain, earthy beans, a touch of cumin, and a sizzle in the skillet that brings it all together. You can even try chickpeas instead of black beans, or fry your patty for a crispier edge.
It’s the kind of meal we make when we want something wholesome, simple, and filled with flavour, a gentle reminder that food is culture, memory, and love shared on a plate. So gather your ingredients, heat your skillet, and get ready to scoop, stack, and savour every bite.
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Black Bean Plantain Burgers
Equipment
- Large mixing bowl for combining the black beans, mashed plantains, and seasoning.
- Potato masher or fork to mash the plantain and beans into a chunky patty mixture.
- Baking tray lined with parchment paper for baking the burger patties and roasted plantain.
- Oven or air fryer to bake or roast the plantains until golden and caramelised.
- Burger press kit or scoop to shape even, compact burger patties that hold their form.
- Sharp knife & chopping board for slicing onion, tomato, and plantain rounds.
- Spatula or tongs to flip the patties halfway through baking or frying.
- Measuring cups & spoons for accurate seasoning and oats measurements.
Ingredients
If using canned beans
- 2 × 400 g cans black beans drained & rinsed ≈ 480 g beans
If using dry beans
- 200 g dried black beans soak & cook — yields cooked beans ≈ 480 g cooked beans
For the Patties
- 1 ripe yellow plantain ≈ 200 g peeled
- 3 garlic cloves minced ≈ 9 g
- ¼ red onion finely sliced ≈ 25 g
- 1 tbsp olive oil 15 ml
- ¾ cup rolled oats ≈ 75g
- 1 tsp cumin seeds ≈ 2g
- 1 tsp chilli powder ≈ 2g
- 1 tsp paprika ≈ 2g
- 1 red chilli finely chopped ≈ 5 g
- 1 tbsp fresh coriander finely chopped ≈ 4 g
- Salt and black pepper to taste
For Serving
- 1 ripe plantain peeled & sliced into rounds ≈ 200 g
- 1 tbsp vegetable oil ≈ 15ml
- 4 brioche buns vegan or regular
- 2 lettuce leaves shredded
- ½ large tomato sliced ≈ 80 g
- Extra red onion slices for topping
- 1 tbsp mayo ≈15 g, or vegan sauce of choice
- cheese slices optional
Instructions
If Using Dry Beans
- Rinse 200 g dried black beans. Place in a bowl, cover with plenty of water, and soak overnight (8–12 hours).
- Drain and rinse. Transfer beans to a pot with 1 L fresh water and bring to a boil.
- Reduce heat, cover, and simmer for 60–75 minutes, until tender. Drain and cool.
- or use the pressure cooker method: Cook soaked beans with 1 L water for 20–25 minutes on high pressure.
Prepare the Patties
- Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
- Peel 1 ripe plantain, chop into chunks, and place in a large mixing bowl.
- Add the cooked or canned black beans, oats, onion, garlic, olive oil, cumin, chilli powder, paprika, red chilli, and coriander.
- Mash together with a potato masher until well combined but still slightly chunky.
- Taste and adjust seasoning with salt and black pepper.
Shape & Bake
- Divide the bean mixture into 4 equal portions. Shape each into patties (about ½ cup mixture each).
- Place patties on the prepared tray.
- Bake for 25 minutes, flipping halfway through, until firm and lightly crisp.
Roast the Plantain
- Peel the second plantain and cut into 1 cm rounds.
- Place on a baking tray, drizzle with 1 tbsp vegetable oil, and roast for 20 minutes, flipping once, until golden and caramelised.
Assemble the Burgers
- Lightly toast the brioche buns.
- Layer from bottom up: lettuce, patty, tomato slices, onion rings, roasted plantains, a dollop of mayo or sauce, and a final layer of lettuce.
- Top with the bun, press gently, and serve immediately while warm.
Video
Notes
- Patties hold shape best if mixture is chilled for 20 minutes before baking.
- Add a squeeze of lime or lemon to brighten flavours.
- Serve with baked fries, sweet potato wedges, or a fresh side salad.
