Friday-BBQ Black Bean Burgers & Crispy Potato Wedges

Serves: 4Serves: 4
Prep: 20 minutes
Cook: 30 minutes

BBQ Black Bean Burgers & Crispy Potato Wedges

Ingredients

  • For the burgers

    • 2 cans (540 mL each) black beans, drained and rinsed

    • ½ cup rolled oats

    • ½ cup finely diced red onion

    • 2 cloves garlic, minced

    • 2 tbsp tomato paste

    • 2 tbsp BBQ sauce

    • 1 tbsp ground flaxseed

    • 3 tbsp water

    • 1 tsp smoked paprika

    • ½ tsp ground cumin

    • ½ tsp chili powder

    • ½ tsp salt

    • ¼ tsp black pepper

    For serving

    • 4 whole-grain burger buns

    • Lettuce

    • Tomato slices

    • Red onion

    • Pickles

    • Extra BBQ sauce

    For the potato wedges

    • 1½ lbs (680 g) russet potatoes

    • 1 tbsp olive oil

    • 1 tsp smoked paprika

    • ½ tsp garlic powder

    • ½ tsp salt

    • Black pepper to taste

Nutrition Per Serving

Assuming 1 burger + ¼ of the potato wedges, without additional toppings:

Calories: ~575
Protein: ~21 g
Carbohydrates: ~93 g
Fat: ~14 g
Fibre: ~17 g
Sodium: ~900 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

1. Make the flax "egg"

Mix the ground flaxseed with 3 tablespoons of water. Let it sit for 5 minutes until thickened.

2. Prepare the burger mixture

Add the black beans to a large bowl and mash them with a fork. Leave some beans partially intact for texture.

Add oats, onion, garlic, tomato paste, BBQ sauce, flax mixture, smoked paprika, cumin, chili powder, salt and pepper.

Mix until everything is well combined.

3. Form the burgers

Divide the mixture into 4 equal portions and shape into patties about ¾-inch thick.

Place them in the refrigerator for 10–15 minutes to firm up.

4. Prepare the potatoes

Preheat oven to 425°F (220°C).

Cut potatoes into wedges. Toss with olive oil, smoked paprika, garlic powder, salt and pepper.

Arrange in a single layer on a parchment-lined baking sheet.

Bake for 25–30 minutes, turning halfway through, until golden and crispy.

5. Cook the burgers

While the potatoes cook, heat a lightly oiled skillet or grill pan over medium heat.

Cook the burgers for approximately 4–5 minutes per side, until browned and heated through.

6. Build your burgers

Toast the buns if desired.

Add lettuce, the black bean burger, tomato, red onion and pickles. Finish with BBQ sauce.

Serve alongside the crispy potato wedges.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Don't make the black bean mixture too wet. Drain the beans well before using them. If the mixture feels soft, add another tablespoon or two of oats and let it rest for a few minutes before forming the patties.

🔄 Easy Substitutions


Black beans → kidney beans or pinto beans
Rolled oats → oat flour
Flaxseed → chia seed
Burger buns → lettuce wraps or gluten-free buns
Russet potatoes → sweet potatoes

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon