Beanburger

Introduction

These bean burgers are packed with vegetables, spices, and whole oats—they hold together without any binding agent beyond a beaten egg and come together in under 30 minutes. The sautéed onions, pepper, and warm spices (cumin, coriander, chilli, paprika, turmeric) are cooled and folded into mashed beans and grated carrot, giving each bite texture and flavor. They’re equally at home as a weeknight dinner, a packed lunch, or a vegetarian centerpiece at a gathering.

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

Smoky depth: Replace the chilli powder with smoked paprika and add 1 teaspoon of soy sauce to the mixture for a deeper, more savory note.

Extra binding without egg: If you prefer to avoid egg, use 2 tablespoons of aquafaba (the liquid from a tin of chickpeas) whisked lightly, which will give the same structure with a vegan result.

Herb finish: Stir 2 tablespoons of finely chopped fresh coriander or parsley into the mixture after the cooled vegetables are mixed in—this brightens the spice blend.

Crispier crust: Instead of dusting with flour, coat each burger lightly in panko breadcrumbs after shaping; fry as directed for a crunchier exterior.

Grain swap: Replace the rolled oats with the same weight of cooked quinoa or finely ground chickpea flour for a different texture profile.

Tips for Success

Cool the spiced vegetables first. Mixing hot onions and peppers directly into the egg can partially cook it, leading to a grainy texture; cooling them ensures a smooth, cohesive mixture.

Add egg gradually and stop when the mixture holds together. The bean and vegetable moisture varies depending on how well you drained the tins; you may use only half the egg. A mixture that’s too wet will fall apart in the pan.

Flour your hands and the work surface lightly when shaping so the mixture doesn’t stick, and handle each burger gently to keep it intact during cooking.

Wait until the pan is hot before adding the burgers. A medium-high heat and a light oil coat (just enough to prevent sticking) will give you a golden, crispy exterior in 3–4 minutes per side without burning the inside.

Let each burger sit briefly after frying before transferring. A minute in the pan after the last flip allows the exterior to set, making the burger less likely to crumble when lifted out.

Storage and Reheating

These burgers keep well in an airtight container in the fridge for up to 4 days. You can freeze them raw (after shaping and flouring) for up to 3 months; thaw in the fridge before frying. Cooked burgers also freeze for up to 2 months and can be reheated directly from frozen in a 180°C oven (covered with foil) for 12–15 minutes, or gently in a skillet over medium heat with a splash of water for 5–7 minutes until warmed through.

FAQ

Can I make these ahead and freeze them uncooked?

Yes. Shape and flour them, lay them flat on a baking tray, freeze for 2 hours uncovered, then transfer to a freezer bag. Fry straight from frozen, allowing an extra 1–2 minutes per side.

What should I serve these with?

They work well in buns with lettuce, tomato, and a sauce of your choice (mayo, mustard, or yogurt-based), or serve on a bed of leaves with a grain side like rice or couscous.

Why is my mixture falling apart when I fry it?

Your mixture is too wet. You’ve likely added too much egg or didn’t drain the beans thoroughly. Add a tablespoon or two of oats (or breadcrumbs) to absorb excess moisture, or reduce the egg further and try again.

Can I use canned beans in different flavors, like black beans or kidney beans?

Absolutely. Mixed beans work well, but a single type will give a slightly different texture. Black beans or pinto beans will create a denser burger; lighter beans like cannellini will be more delicate. Drain all varieties well before use.