These tasty homemade bean burgers are a quick and easy recipe that's perfect for a weeknight dinner. Great to make ahead, freezer friendly and suitable for vegetarians and vegans.
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
Can you make these burgers ahead?
Yes, you can make them up to 24 hours in advance and store them in the fridge.
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.
What should I serve with homemade bean burgers?
We like our bean burgers in soft white burger buns, with lettuce and tomato slices. Sometimes we add vegan cheese slices. We also like potato or sweet potato wedges on the side. Ketchup and mayo are essential as well. This is the vegan mayo that we like to make.
How to make homemade bean burgers
If you've made this recipe please a leave a star rating and comment below. Thank you
Homemade bean burger
Equipment
- 1 Rubber spatula for scraping the sides down
Ingredients
- 1 tablespoon olive oil or vegetable/sunflower oil
- 1 medium onion finely chopped
- 3 cloves garlic crushed or finely chopped
- 480 g cooked kidney beans 2 x 400g tins, drained and rinsed (can also use black or aduki beans)
- 75 g breadcrumbs
- 30 g plain flour 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
Instructions
- 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.
- When the onion is soft add 3 cloves of chopped garlic and cook for a further 1-2 minutes until soft.
- Allow to cool then add to a food processor with the drained kidney beans and pulse to combine. Stop to scrape the sides down then pulse again. Don’t over-process the beans - you want to leave some texture at this stage.
- 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. Pulse to combine.
- 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.
- For best results chill at this stage for 30 minutes (you can skip this stage if time is short).
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- 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.
- 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.
Notes
Suitable for freezing. Best frozen uncooked.
Nutrition
More veggie burger recipes
If you like these bean burgers then you might also like:
Pin bean burgers for later
HAVE YOU TRIED THIS RECIPE?
If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook.
KEEP IN TOUCH
Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg
This post may contain affiliate links. See my full disclosure for more information.
Holly Scott
PS if I make these ahead of time and freeze them, will I cook them from frozen and increase the cooking time or allow them to fully defrost before cooking? Thank you 🙏
Mandy Mazliah
You can cook them from frozen - just check that they are piping hot in the centre before serving. You can always cover with foil if the tops get over cooked before the centre is hot.
Holly Scott
These sound delicious and I honestly can’t wait to try them this weekend! I’ll make a GF version but that’ll be pretty easy. Thank you for sharing the recipe 😋
Mandy Mazliah
Thanks Holly - let me know how the GF version turns out!