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A square, close-up shot of Veggie Bean Burger. The burger is on top of a square of red and white checkered baking parchment. In the left-hand side of the background, you can slightly see a second burger. In the right of the background, you can see a white sauce bottle filled with ketchup. The burger is placed on a wooden cutting board, which is on top of a navy blue surface, This is all set on a navy blue background.
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5 from 1 vote

Veggie Bean Burger

These Spicy Veggie Bean Burgers taste amazing!! Coated in breadcrumbs and lightly fried until crisp. They're meat-free and easy to make ahead!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Keyword: Burger, vegetarian
Servings: 4 burgers
Author Nicky Corbishley

Ingredients

  • 400 g (14 oz) tin kidney beans drained - but reserve the liquid
  • 400 g (14 oz) tin black beans drained
  • 1 tbsp tomato puree (paste in USA)
  • 20 g (1/4 cup) gram flour also known as chickpea flour or besan
  • 1 tbsp cajun spice
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 150 g (1 1/3 cups) grated mature cheddar cheese
  • 60 g (1/2 cup) plain (all-purpose) flour
  • 2 eggs beaten
  • 100 g (2 cups) fine golden breadcrumbs (I use Paxo - you can replace with panko + 1 tsp paprika if you can't find golden breadcrumbs)
  • 240 ml (1 cup) oil for frying

Toppings:

  • brioche buns sliced in half and toasted
  • slices of burger cheese (i.e Kraft slices)
  • ketchup
  • tomato slices
  • shredded romaine lettuce
  • mayonnaise

Instructions

  • Place the kidney beans and black beans into a food processor and pulse a few times until you have a lumpy paste (I like it with a bit of texture).
    400 g (14 oz) tin kidney beans, 400 g (14 oz) tin black beans
  • Transfer the mixture to a bowl and add the tomato puree, gram flour, Cajun spice, garlic powder, onion powder, salt, pepper, grated cheese and two tablespoon of the drained liquid from the Kidney beans (or use water if you forgot to save it). Stir with a spoon until combined.
    20 g (1/4 cup) gram flour, 1 tbsp cajun spice, ½ tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 150 g (1 1/3 cups) grated mature cheddar cheese, 1 tbsp tomato puree
  • Place flour, beaten egg, and breadcrumbs in three separate shallow bowls.
    60 g (1/2 cup) plain (all-purpose) flour, 2 eggs, 100 g (2 cups) fine golden breadcrumbs
  • Split the bean mixture into four portions and shape into four patties. Coat each pattie first in the flour, then the egg (make sure it's fully covered), then in the breadcrumbs.
  • Heat the oil in a large frying pan or skillet over a medium-high heat and fry the burgers for 3-4 minutes each side) until golden and crispy.
    240 ml (1 cup) oil for frying
  • Assemble the burgers by placing the burgers on the base, followed by the burger cheese, ketchup, sliced tomato, lettuce and mayonnaise. Add the top half of the bun and serve.
    brioche buns, slices of burger cheese, ketchup, shredded romaine lettuce, mayonnaise, tomato slices

Notes

Can I oven-bake or air fry instead?
They are a bit drier when baking or air frying, but yes, you can if you prefer.
Brush/spray the burgers with oil then air-fry for 10-12 minutes at 200C/400F, until golden and cooked through. Alternatively oven-bake on a tray at 200C/400F (fan) for 15-20 minutes until golden and cooked through.
Can I make ahead?
Yes, make up the burgers (but don't cook) then refrigerate or freeze in an airtight container with a piece of parchment paper between each burger to prevent them sticking together.
Fry straight from the fridge - adding an extra minute to the cooking time.
Or fry straight from the freezer - adding an extra 2-3 minutes to the cooking time. Check they're piping hot throughout before serving.
Storing/Reheating leftovers
Quickly cool the cooked burgers, then refrigerate or freeze in an airtight container with a piece of parchment paper between each burger to prevent them sticking together.
Reheat straight from the fridge, uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 15-20 minutes, until piping hot throughout.
Or reheat the straight from the freezer, uncovered, in a single layer, on a baking tray, in the oven at 180C/350F (fan) for 22-24 minutes, until piping hot throughout.

Nutritional Information is approximate, per veggie burger - NOT including bun, cheese slices and sauces.

  • Adding 1 brioche bun, 1 slice of burger cheese, 1 tablespoon of ketchup and 1 tablespoons of full-fat mayo for each burger will add approx 300 calories per burger. Which is a hefty calorie amount, but it's a filling burger.
  • *Note* I've calculated for 1 tablespoon of oil, being absorbed into each burger during the frying process. This may vary for you.

Nutrition

Calories: 623kcal | Carbohydrates: 59g | Protein: 27g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 1014mg | Fiber: 11g | Sugar: 3g

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