Beanburger

PIn it

Introduction

These bean burgers deliver real substance—spiced beans, grated carrot, and oats create a hearty patty that holds together without heaviness. They’re ready in about 30 minutes, work as a weeknight main or meal-prep protein, and taste even better the next day cold or reheated.

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

Smoked paprika instead of mild chilli powder: Use the same amount of smoked paprika for a deeper, less spicy warmth—works well if you prefer heat-free flavor.

Add garlic: Mince 2–3 cloves and fry them with the onions and pepper for extra savory depth.

Chickpeas instead of mixed beans: Substitute one tin of chickpeas for one tin of mixed beans for a nuttier, firmer texture and slightly different flavor profile.

Bind with breadcrumbs: If your mixture feels very wet after adding the egg, use breadcrumbs instead of or alongside oats for a drier, more crumbly binding agent.

Serve in a bun: Toast a burger bun lightly in the pan, then build with lettuce, sliced tomato, and a dollop of yogurt or tahini sauce.

Tips for Success

Cool the spiced onions and pepper before mixing: This prevents the egg from partially cooking when you fold everything together, which makes the mixture harder to shape.

Don’t overwork the mixture: Stir just until combined. Overhandling develops gluten in the oats and can make the burgers dense and tough.

Use the egg sparingly: Add it a little at a time and check the texture; a sticky mixture won’t hold its shape, but a dry one will crumble. You’ll likely use only half to three-quarters of the egg.

Get a good sear: Use medium-high heat and don’t move the burgers around; let them sit undisturbed for 2–3 minutes per side so they develop a golden, crispy crust that holds them together.

Lightly flour before frying: A thin coating of flour helps bind the surface and aids browning without adding noticeable flavor.

Storage and Reheating

Refrigerator: Store uncooked or cooked burgers in an airtight container for up to 3 days. Cooked burgers reheat fastest; uncooked ones must be fried fresh.

Freezer: Uncooked patties freeze well for up to 2 months if wrapped individually in parchment and sealed in a freezer bag. Fry directly from frozen, adding 1–2 minutes per side. Cooked burgers are less reliable after thawing—they dry out easily.

Reheating: Warm cooked burgers gently in a pan over medium heat for 2–3 minutes per side, or cover and microwave for 60–90 seconds. Oven reheating at 160°C (320°F) for 10 minutes keeps them softer than stovetop.

FAQ

Can I make these the night before? Yes. Shape and refrigerate the uncooked patties overnight, covered. Fry them fresh the next day—they hold their structure better than if frozen and thawed.

What if the mixture is too wet to shape? Add more rolled oats, a tablespoon at a time, until it’s workable. Alternatively, chill the mixture in the fridge for 30 minutes so it firms up.

Can I bake these instead of frying? Yes. Brush the patties lightly with oil on both sides and bake at 200°C (390°F) for 20–25 minutes, flipping halfway. They won’t brown as deeply as pan-fried, but they’ll cook through.

Do these work as a vegan recipe? The egg acts as a binder, but you can replace it with 3 tablespoons of aquafaba (liquid from a tin of chickpeas) or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flax mixture sit for 5 minutes before stirring into the beans.