Beanburger

Introduction

These bean burgers deliver real substance—mashed beans, grated carrot, and warm spices create a naturally hearty patty that holds together without any filler. You fry them until golden in about 15 minutes, making them ideal for a quick weeknight dinner or meal-prep lunch that keeps for days.

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

Herb variation: Stir in 2 tablespoons of fresh cilantro or parsley after cooling the spiced onion and pepper. This adds brightness without changing the base texture.

Extra binding: If your mixture feels too loose after adding the egg, add another 10–15 g of rolled oats rather than more egg. This keeps the patty tender instead of dense.

Smoky depth: Replace the paprika with smoked paprika for a deeper, campfire-like flavor that pairs well with the cumin and coriander.

Vegetable swap: Substitute the bell pepper with finely diced zucchini or mushrooms, which release less liquid and work equally well with the spices.

Crispier exterior: After shaping, chill the burgers in the fridge for 30 minutes before frying. This helps them hold their shape and develop a crispier crust.

Tips for Success

Don’t skip cooling the spiced onion and pepper. Mixing them hot into the mashed beans can make the mixture harder to handle and may cook the egg unevenly.

Use the egg test: add it gradually, not all at once. The mixture should hold together when squeezed, not feel sticky or wet. You’ll likely use about three-quarters of the egg.

Golden is the target color. Fry each side for 2–3 minutes over medium heat until the exterior is golden and crispy. A too-high flame will char the outside before the inside sets.

Lightly flour, don’t coat heavily. Just a thin dusting on each side prevents sticking to the pan without making the burger taste floury.

Make ahead: shape and chill overnight. Unbaked burgers keep in the fridge for up to 24 hours, so you can prep them the night before and fry fresh on the day.

Storage and Reheating

Fridge: Store cooked burgers in an airtight container for up to 4 days. They’re excellent cold in a sandwich.

Freezer: Cooked burgers freeze well for up to 3 months. Freeze them on a tray first, then transfer to a freezer bag to prevent sticking.

Reheating: Warm in a skillet over medium heat for 2–3 minutes per side until heated through, or microwave on 50% power for 1–2 minutes. The skillet method preserves the crispy exterior better.

Uncooked burgers: Freeze unbaked patties on a tray, then bag them. Fry from frozen, adding 1–2 extra minutes per side.

FAQ

Can I make these without the egg?

You can try replacing the egg with 3 tablespoons of aquafaba (liquid from canned chickpeas) or a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), but the binding will be slightly less reliable. The egg is the simplest binder here.

Why is my mixture too sticky to shape?

You likely added the full egg or too much moisture from the beans and grated carrot. Add another 15–20 g of rolled oats and mix again. Let the mixture rest for 5 minutes to allow the oats to absorb liquid.

Can I bake these instead of frying?

Yes. Brush both sides lightly with oil, place on a lined baking tray, and bake at 200°C for 20–25 minutes, turning halfway through. They’ll be less crispy than pan-fried but still satisfying.

What beans work best?

Any mixed bean tin works: kidney, black-eyed pea, cannellini, or a combination. Avoid baked beans in tomato sauce, which will add unwanted liquid and sweetness.