Beanburger

Introduction

These bean burgers come together in one bowl and fry up in minutes, delivering a satisfying vegetarian patty with warm spices running through every bite. The mixture uses mashed beans as the base, bound together with egg and oats, then pan-fried until the outside turns golden and crisp while the inside stays tender. They work as a weeknight dinner, a meal-prep lunch, or a hearty side alongside grains or salad.

Recipe Details

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

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

Spice boost: Double the chilli powder and add a pinch of cayenne pepper if you prefer more heat in the patties themselves.

Grain swap: Replace the rolled oats with the same weight of finely ground chickpea flour or millet flour for a different texture and binding strength.

Vegetable additions: Stir in finely chopped mushrooms or zucchini (squeezed dry first) before shaping to add moisture and earthiness without changing the structure.

Herb infusion: Mix in 1 tablespoon of fresh chopped parsley or cilantro along with the mashed beans for brightness and freshness.

Bulk increase: If you need more burgers, add another tin of drained mixed beans and increase the oats to 50 g, keeping the egg at 1–2 depending on how binding you need.

Tips for Success

Cool the fried base: Let the onion, pepper, and spice mixture cool to room temperature before mixing it into the beans. Hot ingredients can make the mixture harder to shape and may cause the egg to cook unevenly.

Control the moisture: Add the egg slowly and mix well between additions. If the mixture clings to your hands when shaping, it’s too wet—let it rest in the fridge for 10 minutes or add another tablespoon of oats.

Use a light flour coating: Dust each burger with all-purpose flour or chickpea flour just before frying; this helps them hold together and creates a light crust without making them dense.

Test for doneness by color: The burgers are ready when both sides turn deep golden brown. This usually takes 3–4 minutes per side over medium heat; higher heat risks burning the outside before the inside sets.

Make ahead and chill: Shape the burgers and refrigerate them on a plate for up to 24 hours before frying. Cold burgers hold together better and fry more evenly.

Storage and Reheating

Fridge: Store cooked burgers in an airtight container for up to 3 days. They stay moist and hold their shape well.

Freezer: Freeze cooked or uncooked burgers in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Uncooked frozen burgers can go straight to the pan (add 1–2 minutes per side). Cooked frozen burgers can be reheated in the oven.

Reheating: Warm cooked burgers in a 180°C (350°F) oven for 8–10 minutes covered with foil, or briefly in a dry skillet over medium heat for 2–3 minutes per side. Microwaving softens the crust; avoid it if you want texture retention.

FAQ

Can I make these without egg?

You can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water as a binder, but the burgers will be slightly more fragile. Mix the flax “egg” into the beans before adding the other ingredients, and increase the oats by 5 g.

Why are my burgers falling apart?

The mixture is too wet. Either you added too much egg or you didn’t let the sautéed vegetables cool enough before mixing. Try chilling the mixture for 15 minutes, then shape and fry immediately.

Can I bake them instead of frying?

Yes. Place shaped burgers on a lined baking sheet, brush lightly with oil, and bake at 200°C (400°F) for 20 minutes, flipping halfway through. They won’t develop the same golden crust as fried burgers, but they’ll cook through and stay moist.

What beans work best?

Mixed beans are ideal because they balance soft beans (like kidney) with firmer ones (like chickpeas), giving good texture. You can also use all chickpeas or all black beans; avoid refried beans, which are too wet.