Mixed Bean Burgers with Carrot and Bell Pepper

Introduction

These bean burgers use two tins of mixed beans, grated carrot, and 40 g rolled oats to make patties that hold together without feeling dense. Frying the onion, bell pepper, and spices for a couple of minutes first gives the mixture more depth and removes any raw bite. You can use them for a quick dinner, batch cooking, or packed lunches.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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

• Replace the red or yellow bell pepper with green bell pepper if you want a less sweet, slightly sharper flavor.
• Swap the 40 g rolled oats for fine breadcrumbs if you want a smoother, tighter texture in the finished burgers.
• Add a handful of chopped parsley or coriander when you mix in the carrot, onion, pepper and oats for a fresher flavor.
• Change the final frying step to baking at 200°C until golden on both sides if you want a drier exterior and less oil.
• Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water if you need an egg-free version; the burgers will be slightly softer.

Tips for Success

• Let the fried onion, pepper, and spice mixture cool before adding it to the beans so the mixture stays easier to shape.
• Add the egg slowly and stop as soon as the mixture holds together; too much will make it sticky and hard to fry.
• Lightly flour each side just before frying to help the burgers brown and keep the surface from sticking.
• Wait until the underside is properly golden before turning the burgers, or they can break at the edges.

Storage and Reheating

Store cooked burgers in an airtight container in the fridge for up to 4 days. If you want to freeze them, cool them fully first, then freeze in a sealed container or freezer bag with baking paper between each burger for up to 2 months.

Reheat in a lightly oiled frying pan over medium heat for 2 to 3 minutes per side, or in a 180°C oven for 10 to 12 minutes until hot through. You can also microwave them for 1 to 2 minutes, but the outside will be softer.

FAQ

Can you make the mixture ahead of time?

Yes. You can mix and shape the burgers up to 24 hours ahead, then keep them covered in the fridge until ready to fry.

Why are the burgers falling apart in the pan?

The mixture is usually too wet or not mashed enough. Add the egg gradually as directed, and make sure the beans are well mashed before shaping.

Can you bake these instead of frying them?

Yes. Bake them on a lined tray at 200°C until firm and golden, turning once halfway through.

What beans work best if your mixed beans are not very consistent?

A mix with kidney beans, cannellini beans, black beans, or chickpeas works well. If the mix includes a lot of chickpeas, mash thoroughly so the burgers hold together.