Beanburger

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Introduction

These bean burgers deliver genuine savory depth from cumin, coriander, and paprika, held together with oats and egg into a crisp-edged patty that stays moist inside. They’re ready in under 30 minutes and work equally well as a weeknight dinner, a packed lunch, or a make-ahead freezer option.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 6–8

Ingredients

• 1 medium onion, chopped
• 1 red or yellow bell pepper, chopped
• 1 generous pinch each of cumin, ground coriander, mild chilli powder, paprika and turmeric
• 2 tins of mixed beans, drained
• 2-3 medium carrots, grated
• 40 g rolled oats
• 1 egg

Instructions

1. Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.
2. Mash the beans in a large bowl.
3. Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.
4. Add the egg gradually (you probably won’t need all of it). You don’t want a mixture that’s too sticky.
5. Shape the dough into 6 to 8 burgers and lightly flour each side.
6. Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.
7. Serve hot.

Variations

Spiced-up version: increase the chilli powder to ½ teaspoon and add a pinch of cayenne for heat without changing the cooking method or texture.

Extra texture: stir in 2–3 tablespoons of finely chopped walnuts or sunflower seeds after mashing the beans for a nuttier bite and firmer structure.

Baked instead of fried: place shaped burgers on a lightly oiled baking sheet and bake at 200°C for 20–25 minutes, turning halfway through, if you prefer less oil and a drier exterior.

Carrot-forward: increase grated carrot to 4 medium carrots and reduce rolled oats to 30 g for a sweeter, more vegetable-led flavor and softer crumb.

Herb addition: mix in 2 tablespoons of fresh chopped parsley or cilantro after the spice mixture cools for a fresh herbal note that cuts through the earthiness.

Tips for Success

Cool the spiced onion and pepper before mixing: if you add them hot to the other ingredients, they’ll cook the egg prematurely and make the mixture harder to bind.

Add egg slowly and stop early: the mixture should just hold together when squeezed; too much egg makes it wet and difficult to shape, so use only what you need.

Flour the outside lightly: a thin coat of flour on each patty helps them brown and crisp without absorbing excess oil during frying.

Don’t skip the cooling step after frying: let the burgers rest on a plate for 1–2 minutes so they firm up slightly and are less likely to fall apart when you bite into them.

Test the first burger: fry one patty as a test before cooking the rest; if it falls apart, the mixture needs more binding, so chill it for 10 minutes and try again.

Storage and Reheating

Cooked burgers (fridge): store in an airtight container for up to 3 days. Reheat on a skillet over medium heat for 2–3 minutes per side until warmed through, or microwave for 1–2 minutes, though the texture will be softer.

Uncooked patties (freezer): freeze shaped burgers on a baking tray until solid, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding an extra 1–2 minutes per side.

Cooked burgers (freezer): wrap individually and freeze for up to 2 months. Thaw in the fridge overnight and reheat as above, or fry from frozen for 3–4 minutes per side.

FAQ

Can I make these ahead and cook them later?

Yes. Shape the burgers and refrigerate for up to 8 hours, or freeze them uncooked for up to 2 months. Cook directly from the fridge (same timing) or thaw overnight in the fridge before frying.

What if the mixture is too wet to shape?

Chill it in the fridge for 15–20 minutes to let the oats absorb more moisture, then try again. If it’s still sticky, stir in 1 tablespoon more rolled oats and mix well.

Do I need to use mixed beans, or can I use one type?

Any canned bean works—black beans, kidney beans, chickpeas, or lentils. Stick to one type or a 1:1 mix of two, and drain them thoroughly to avoid excess liquid.

Can I serve these without bread?

Absolutely. Serve them with rice, couscous, or a side salad, or cut them into thirds as part of a grain or vegetable bowl.