Editorial: Kockums JernverkPublished: 2026-11-06

Black bean veggie burgers with guacamole and radishes

Name: Black bean veggie burgers with guacamole and radishes
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: International
Ingredients: 2 tins black beans (380 g each); 60 g rolled oats; 1 egg; 2 spring onions, finely chopped; 1 garlic clove, grated; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 2 tbsp rapeseed oil; Baking paper; 2 ripe avocados; Juice of ½ lime; ½ red chilli, finely chopped; Salt; 4 seeded wholemeal burger buns; 4 lettuce leaves; 6 radishes, thinly sliced

Serves 4 · 45 minutes · Smash press

Bean burgers are best with a crisp outside, and you get it by pressing them lightly against a hot surface. The smash press gives even pressure, so the patty flattens without cracking.

These veggie burgers are made from black beans, oats and spices and served in seeded wholemeal buns with guacamole, lettuce and thinly sliced radishes. Let the mixture rest so the oats bind it, then press the patties lightly with the smash press on a hot surface so they form a crisp crust and hold together.

Veggie burger in a dark seeded bun with a bean patty, lettuce, sliced radishes and guacamole on a wooden board, with radishes, guacamole and a smash press alongside

Ingredients

Serves 4

Bean patties

2 tins black beans (380 g each)
60 g rolled oats
1 egg
2 spring onions, finely chopped
1 garlic clove, grated
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
2 tbsp rapeseed oil
Baking paper

Guacamole

2 ripe avocados
Juice of ½ lime
½ red chilli, finely chopped
Salt

To serve

4 seeded wholemeal burger buns
4 lettuce leaves
6 radishes, thinly sliced

Method

Drain and rinse the beans and let them drain well. Pat them dry with a tea towel so the mixture isn't too wet.
Roughly mash about three quarters of the beans with a fork and leave the rest whole. Mix with the oats, egg, spring onions, garlic, spices and salt. Rest the mixture in the fridge for 15 minutes so the oats absorb the moisture.
Mash the avocados with the lime juice, chilli and salt to a chunky guacamole.
Shape the mixture into 4 balls. Heat a griddle or carbon steel frying pan with the oil over a medium-high heat.
Add the balls, lay baking paper on top and press them lightly with the smash press into patties about 1.5 cm thick. Stop as soon as the edges begin to crack, and the patty will hold together.
Cook without moving for about 4 minutes until the underside has a dark crust. Turn carefully with a wide spatula and cook for another 3–4 minutes. Toast the buns, cut side down, meanwhile.
Build the burgers in the toasted buns with lettuce, a bean patty, guacamole and radishes.

Why it works

A bean patty has no fat to bind it the way beef mince does, so it cracks if pressed too hard. The flat, heavy face of the smash press spreads the pressure evenly over the whole patty, so it ends up the same thickness everywhere and crisp from edge to edge.

FAQ

Why do my bean burgers fall apart?

Usually the beans are too wet or the mixture hasn't rested. Dry the beans well, give the oats 15 minutes to swell and only turn the patty once the crust has set.