Homemade bean burgers

As a vegetarian child in the early 1990s spicy bean burgers from the supermarket were something that I ate a lot of.

Crispy on the outside, soft on the inside and, to be honest, not all that spicy is how I remember them.

These homemade burgers are a better option. Packed full of plant-based protein and flavoured with spices and herbs, these homemade bean burgers are a great recipe that the whole family can enjoy.

Ingredients for homemade bean burgers

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

To make these homemade bean burgers you will need:

• 1 tablespoon olive oil (or vegetable/sunflower oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, crushed or finely chopped
• 480g cooked kidney beans (2 x 400g tins), drained and rinsed (black or aduki beans can also be used)
• 75g breadcrumbs 
• 30g plain or wholemeal flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika 
• ½ teaspoon mild chilli powder, optional
• 1 tablespoon lemon juice
• Salt and pepper, to taste 
• Extra oil for brushing

Method

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

1. Heat 1 tablespoon of olive oil in a non-stick frying pan. Add the chopped onion, stir well and cover with a lid. Reduce the heat to low and cook over a low heat for 10-15 minutes until soft. If the onion sticks you can add a dash of water. Remove the lid when soft, increase the heat to medium and cook for a further 2-3 minutes to get some colour on your onion.

2. When the onion is soft add 3 cloves of chopped garlic and cook for a further 1-2 minutes until soft.

3. Allow to cool then add the onion mixture to a food processor with the drained kidney beans and pulse to combine.

4. Stop to scrape the sides down then pulse again. Don’t over-process the beans - you want to leave some texture at this stage.

5. Add 75g breadcrumbs, 30g plain flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, ½ teaspoon mild chilli powder (if using) and a tablespoon of lemon juice. Season with salt and pepper.

6. Pulse to combine.

7. Line a baking tray with non-stick baking paper. Remove the food processor blade and use your hands to make six balls of the bean burger mixture. Place on the prepared tray and flatten into patties with your hands.

8. For best results chill at this stage for 30 minutes (you can skip this stage if time is short).

9. Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

10. Brush the burgers with a little oil (I use a pastry brush for this) and bake in the oven for 20 minutes. Carefully turn over with a spatula (the burgers can still be a little soft so take care) and brush the other side with oil. Return to the oven for a further 10 minutes. 

11. Serve immediately in a burger bun with your favourite burger toppings (eg lettuce, tomato slices, cheese slices or vegan alternative) and chips or wedges on the side as well as ketchup and/or mayonnaise.

Frequently asked questions

Are these burgers suitable for freezing?
You can freeze these burgers as uncooked patties for up to one month. Freeze on a tray or lined plate for an hour before transferring to a freezer container or bag. This is to stop them from sticking together. They can be cooked from frozen but will take longer than the recipe below - check that the middle is piping hot before serving.

More veggie burger recipes

If you like these bean burgers then you might also like:

• mushroom burgers
• black bean burgers
• potato and quinoa burgers
• chickpea and sweetcorn burgers

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