Vegan Smoky Bacon & Black Bean Burgers

30 minutes

Makes 4-6 medium burgers


2 tbsp olive oil, plus extra for frying

1 onion, finely chopped

3 garlic cloves, crushed

1 tsp thyme leaves

1 tsp finely chopped fresh rosemary leaves

1 x 400g tin black beans, rinsed and drained

20g dried porcini mushrooms, soaked as per the pack instructions

1 carrot, grated

200g smoked tofu, drained and grated

3 tbsp rice flour

2 tsp The Herby Hog Smoky Bacon flavoured seasoning

Serve on burger buns with salad toppings and fries.

Black bean burger on a seeded bun with pepper, onions and lettuce


Sauté the onions and garlic until soft and translucent. Add the thyme and rosemary leaves and fry for a further 2 minutes, stir in The Herby Hog Seasoning and then set aside.

Remove the porcini mushrooms from their soaking liquid and squeeze out any excess moisture. Blitz the black beans and mushrooms together in a food processor to form a rough paste. Scrape into a bowl and add the onion, garlic and seasoning mix. Stir well.

Add the grated carrot and tofu and then the flour and combine until the mixture begins to come together. Divide into 4-6 and mould into burger shapes.

Heat the remaining oil in a non-stick frying pan over a medium heat and fry the burgers for around 6-8 minutes on each side.

Serve on burger buns with toppings of your choice (lettuce, tomato, onion, gherkins….) and fries, well-seasoned with Herby Hog Smoky Bacon flavoured Seasoning.

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