All recipes are deliciously vegan.

Find VRC | veganrecipeclub.org.uk on YouTubeFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on Twitter

Spicy Bean Burgers

gluten free
wheat free
kid friendly
quick meals, fast feeds
cheap as chickpeas
freezable
low fat low sugar, diabetic friendly
2 spoon difficulty rating

30 minutes

30 minutes + minimum 30 minutes chilling time before cooking. Longer if oven-baked

Serves: Makes 6-8 burgers

Spicy Bean Burgers

A brilliant vegan/veggie staple- easy to make, economical and open to lots of creative variations! They can be as spicy or mellow as you like. You can also add more fresh veg - eg chopped peppers, celery. So raid the fridge and get experimenting! They can be fried or oven-baked too.

For a quick lunch/supper, make them the day before and chill for 30 minutes + before cooking. Then gently fry and add all the fixings (as our US friends say!)

The recipe consists of basic storecupboard ingredients but you can tart it up with posh relishes, vegan mayo, avocado slices or whatever else you can cram between a burger bun! The burgers themselves can also be tweaked flavour-wise by varying the veg, spices and herbs - and varying the beans. Try white beans with lots of garlic or whole cooked lentils with walnuts and... oh, go on, experiment!

Gluten-free
The photo shows the burgers without bread crumbs but they taste great with too. Use GF breadcrumbs, eg Ogran Rice Crumbs

Taken from Viva! and VVF's Kids Cook Veggie guide.

Ingredients: 

  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed OR 2 tsp garlic puree
  • 10ml/2tsp oil 
  • 1 medium carrot, grated medium
  • ½ tsp mild chilli powder (or even less if you really hate hot spices)
  • 1 tsp ground cumin + more if you wish
  • 1 tin rinsed and drained pinto or kidney beans
  • 1 tbsp Dijon mustard (a mild type) - or use a bit less regular English if that's all you have
  • 1 tbsp soya sauce - use tamari for a gluten-free option
  • 1 tbsp tomato purée
  • 75g/3oz rolled oats – use either jumbo or porridge. If GF, use gluten-free oats, eg Nairn's; Bob's Red Mill; Alara etc 
  • 3 flax eggs: Mix 3 tbsp (45g) flax meal with a little warm water. Once it turns glutinous, mix it into the burger mix. 
  • Oil spray or a drizzle of oil
  • Optional: breadcrumbs, home-made or bought; 1 pepper, finely chopped and fried in with the other veg; 1 stick celery, chopped fine ditto; 1 tsp smoked paprika - experiment! 

To serve - choose from this list (or add your own ideas)

  • Vegan mayo, eg Follow Your Heart; Plamil (or make your own easily and very cheaply with our brilliant recipe here...)
  • Sliced avocado; sliced tomatoes
  • Relish
  • Tomato or BBQ sauce
  • Salad leaves
  • Alfalfa sprouts
     

Method: 

  1. Fry onion and garlic in oil until softened. Add a little water if mixture starts to stick - a tablespoon or two.
  2. Add grated carrot, chilli, cumin and any other spices you fancy. Fry for another minute or two, stirring to make sure nothing sticks.  
  3. In a bowl, mash beans thoroughly with a potato masher. Add mustard, soya sauce, tomato purée and oats and mix all ingredients in thoroughly. You can also food process the mixture but avoid making it into a smooth goo. The burgers need some texture, so use the pulse function to avoid over-processing. 
  4. With wet hands, form mix into burgers. If you want the breadcrumb option, dip each burger into the crumbs now. Flatten each one with back of wooden spatula or spoon. (Use a cup as a cookie cutter if you want them evenly round or use a burger press if you want a real pro look). 
  5. If time, chill the burgers on a flat tray for at least 30 minutes - they are easier to cook and keep their shape better. 
  6. Using a little oil or oil spray, heat a non-stick frying pan or wok. Fry the burgers gently for a few minutes on either side until they are brown on the outside and squidgy in the middle. Don’t worry if they fall apart, just squish them back together! Alternatively, bake them in a medium oven for 20-30 minutes, at about 180°C/350ºF/Gas Mark 4.
  7. Serve with salad and baked potatoes, or on a wholemeal roll with some of the options listed above. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 15 of 15
Butternut Squash and Tofu Rendang Curry
Our version of the classic Indonesian dish. Normally made with meat, we think it’s even more delicious made from plants...See recipe »
Nine Jewel Korma
A delicious, complex vegetable curry which is cooked in India to bring good luck. It is a simple dish to...See recipe »
Easy Vegan Naan Bread
Easy and authentic... this naan makes for the perfect way to enjoy your favourite curries!See recipe »
Fast & Healthy Cereal Bars
These bars shouldn't really be called healthy as they taste so amazing and indulgent... but they are! Packed full of...See recipe »
Quick & Easy Chana Masala
This chana masala is incredibly rich in flavour, very cheap to make, extremely easy and healthy too! Stock up on...See recipe »
Love Yourself Smoothie (anti-inflammatory)
We don't know where to start with how good this smoothie is for you! Absolutely packed full of vitamins and...See recipe »
Gemista (Greek Stuffed Peppers & Tomatoes)
Gemista is a traditional Greek recipe that’s bursting with fresh flavours and colours. It’s perfectly suited to being meat-free because...See recipe »
Easy Quiche with Broccoli & Sundried Tomatoes
You might think that making a vegan quiche could be a palaver to make. In which case you’d be pleasantly...See recipe »
Stuffed "No Turkey" Wrapped in Gaz's Streaky Bacon
This is technical to make but so rewarding when you slice into it. I believe this recipe is powerful enough...See recipe »
The Ultimate Christmas Roast
This is Christmas, all wrapped up ... literally! The Christmassy flavours we all love are in this roast “beef” wellington...See recipe »
Baked Cauliflower Steaks
These cauliflower steaks are delicious and great as a main or a side! If you're serving them as a main,...See recipe »
Cashew Cream & Beetroot Crostini
These tasty treats make for a delicious starter to any meal but particularly at Christmas! The sweet roasted beetroot combined...See recipe »
Domoda (Gambian Peanut Stew)
One of the Vegan Recipe Club team recently visited The Gambia and was delighted to find this vegan stew as...See recipe »
Bao Buns with Sticky Tofu
This dish needs little introduction... light fluffy Chinese boa buns packed full of crunchy veg and sticky tofu! Perfect as...See recipe »
Thai Rendang Curry
This is a simplified version of a Thai street food dish. The combination of aubergine, lemongrass, tamarind, coconut milk, sugar...See recipe »