Spicy bean burgers (veggie burgers)

Spicy bean burgers are tasty vegetarian burgers made using mashed beans and can be prepared in under half an hour.

These veggie burgers are a tasty meat free alternative to traditional burgers and can be enjoyed in a variety of ways including in a bread bun, wrap or with potato wedges.

Some of things I like about these bean burgers are:

• Similar to falafel, they are made using relatively inexpensive ingredients making them a perfect for budget meals.
• These spicy veggie burgers are made using common ingredients which you may already have in your kitchen.
• They can be made ahead of time for convenience.
• Similar to nut cutlets, these homemade burgers are perfect for making in bulk and freezing.
• They are made using only plant based ingredients making them also vegan burgers.
• But above all, they are packed with flavour and are quick and easy to make.

The ingredients in this bean burger recipe will make around 7 burgers but you could make them larger or smaller if you prefer. I find that 2 of these homemade burgers are enough for one serving.

Ingredients

For this spicy bean burger recipe you will need:

• 1 onion - use any type of onion. This will be finely chopped and cooked before adding to the main ingredients.

• 2 cloves garlic - again, this will be chopped and cooked before combining with the main burger ingredients.

• 400g cooked beans (drained weight) - such as kidney beans, pinto beans or cannellini beans.

• 2 teaspoons flour (plus a little extra for shaping) - this will help to bind the ingredients together. If you are using beans which are soft you may need a little extra flour.

• 1 teaspoon baking powder - this will add a lighter texture to the burgers.

• ½ teaspoon mild chilli powder - increase or decrease this depending on your taste or use hot chilli powder if you prefer.

• 1 teaspoon paprika - use either unsmoked or smoked paprika depending on your preference and what you have in your cupboard.

• 1 teaspoon oregano - this will add flavour to your bean burgers.

• About 2 tablespoons olive oil - use part to cook the onion and garlic before forming the burgers and part to cook the prepared bean burgers.

How to make spicy bean burgers

Finely chop the onion and garlic and gently cook in a little olive oil until soft.

Rinse, drain and dry the cooked beans and place in a large bowl.

Mash the beans using the back of a fork. If the beans are soft they should be easy to mash, but if you are using a type of bean which is firm then you could use a food processor to chop but take care not to reduce the beans to a pulp.

Add the cooked onion and garlic to the bowl of mashed beans.

Measure the flour, spices and oregano, add to the other ingredients and mix well using a fork.

Divide the mixture into 7 equal portions and form each into a burger shape. You can make your veggie bean burgers smaller or larger if you prefer. If the mixture feels too sticky add a little more flour to make it easier to handle and shape.

Place the burgers onto a plate and keep in the fridge until you are ready to cook them.

How to cook

To shallow fry - heat a small amount of oil in a pan and cook for a few minutes on each side until heated through. Don't try to cook all the burgers in one frying pan as they will take too much heat out of the oil and will not cook well. Ideally, cook no more than 3 or 4 in a typical large frying pan.

To bake - brush a little oil on each side of the burgers, place on a baking sheet in the oven at 180^oC , 350^oF, gas mark 4 and cook until heated through. This is likely to take around 10 minutes.

To reheat - previously cooked bean burgers can be reheated on a baking sheet in the oven at 180^oC, 350^oF, gas mark 4 until heated through. This is likely to take around 10 minutes.

How to serve

• The most obvious way to serve these vegetarian burgers is inside a burger bun or baguette with garnish.
• They are also great served with flour tortillas or other types of flatbread, piled with a generous helping of rice, quinoa or salad.
• Your homemade burgers can also be served alongside potato wedges or sweet potato fries.
• And don't forget to add your favourite sauce or chutney such as red tomato chutney or red onion chutney.

How to store

• The uncooked bean burgers can be kept in the fridge for 2 to 3 days.
• The uncooked burgers can be frozen. After defrosting they are likely to be soft and may lose their shape but simply coat with a little flour and reshape if necessary.
• The cooked burgers can also be frozen. Defrost at room temperature or in a microwave (defrost setting) before reheating.

Variations

• Other seasonings could be used to prepare your spicy burgers such as Worcester sauce, Tabasco sauce or Cajun seasoning.
• Chick peas could be used in place of beans. As chick peas tend to be firmer than many types of bean it may be easier to mash them in a food processor rather than with a fork.
• You could coat the burgers in sesame seeds or dried breadcrumbs before cooking.

Tips

1. When forming the mixture into shapes if the mixture feels too sticky, add a little extra flour to make it easier to handle and shape.
2. Don't try to cook too many spicy bean burgers in one pan. As a guide, I recommend cooking no more than 3 or 4 in a 22cm (9") diameter pan.

Other meat free meal ideas