Serves 5-6   


  • 1 tin black beans (drained and rinsed)

  • 1+1/3 cup buckwheat flour

  • 1 cup milled flaxseeds

  • 1 medium red onion  (roughly chopped)

  • 4 cloves garlic (minced)

  • 1 cup chopped chestnut mushrooms

  • 1 tsp cayenne pepper

  • 1 tbsp soy sauce

  • 1 tbsp balsamic vinegar

  • 1 tbsp tomato puree

  • 1+1/2 tbsp dried sage

  • 1 tbsp dried mixed herbs

  • 4 sundried tomatoes

  • 1 tsp onion powder

  • 1 tsp cracked black pepper

  • Salt to taste

  • Additional 1 cup milled flaxseeds (for coating)

  • A few tsps oil for frying (I used rapeseed)


  • 1 jar Sacla vegan free-from mayo

  • 1 tsp dried harissa sesasoning or harissa paste

  • OR You can also make your own harissa paste by mixing;

  • 1 tbsp tomato puree

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic power

  • 1/2 tsbp onion powder

  • A pinch of ground cumin and ground coriander



  • 5-6 vegan burger buns

  • 3 fresh tomatoes (sliced)

  • Fresh lettuce leaves




  1. Preheat your oven to 200°C if not using a Barbeque.

  2. Saute the red onion and garlic in a frying pan until golden brown. No need to use any oil here, just add a little bit of water as needed.

  3. Add the mushrooms to the pan and allow them to brown.

  4. Next add the soy sauce, balsamic vinegar, tomato puree, cayenne pepper, mixed herbs and sage to the pan. Allow them to cook off for a minute or so whilst contiuning to stir the ingredients in the pan to prevent them sticking.

  5. Remove the pan from the heat and allow it to cool for a few minutes.

  6. Add the sauteed mixture to a high speed food processor along with the black beans, buckwheat flour, sundried tomatoes, ground pepper, onion powder and 1 cup milled flaxseeds.

  7. Blitz until the mixture is smooth without lumps. Add salt to taste and blend well.

  8. Separate the mixture into 5 or 6 even amounts and flatten them into pattie shapes.

  9. Coat the burger patties in the milled flaxseeds ensuring that the entire surface has an even coating.

  10. Heat a tsp of rapeseed oil in a clean frying pan and add the burgers one by one, allowing them to lightly brown on both sides.

  11. Finish the burgers off on the BBQ until browned and heated throughout. If you aren't using a BBQ place the burgers on a baking tray and bake in the oven for 10 minutes.



  1. Simply mix the harissa seasoning and mayonnaise in a bowl.

  2. Dress the burgers with lettuce leaves, sliced tomato and serve with a dollop of harissa mayo.

* TIP: You can make these burgers a day or two in advance. Once you have fried them off in the pan, allow them to cool and transfer to an airtight container in your fridge. Then finish them off in the oven/bbq before serving. They can also be frozen and cooking time will need to be increased accordingly.

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