These spicy bean burgers are a doddle to make and have proved a big hit with the family. Flavoured with curry powder and chilli, they are so tasty you simply will not miss the meat in these burgers.
- Vegetarian
- Easy
- Family Favourite
- Prepare ahead
- Cheap and Cheerful
I like a burger as much as the next guy but I am also trying to have a little less meat in my diet. These tasty burgers are just what I need. Full of flavour, and spicy but not too hot for my liking, I will more than happily tuck into one of these. They are great served in a bun like a traditional burger (or without) with some oven roasted chips and peas or a side salad. Although they will hold together much better when frying if they are chilled for 30 minutes, they are quick and easy to make which give them another thumbs up, and makes them ideal for a cheap and cheerful midweek meal.
I have used a food processor to make these as it saves time, but you can make them without if you have some fresh breadcrumbs. Simply mash the beans with a potato masher to purèe and crush the beans. Chilling before frying will help them hold together. If you are very short of time you could pop them in the freezer for 10 minutes instead.
These spicy bean burgers will keep in the refrigerator for a couple of days which makes them ideal for preparing the day before. They also freeze well, but defrost completely before frying.
Spicy Bean Burgers
Ingredients
- 1 tablespoon sunflower oil
- 1 onion finely chopped
- 1 stick celery finely chopped
- 2 cloves garlic crushed
- 1 red chilli seeded and chopped
- 4 slices wholemeal bread about 100g
- 400 g can cannellini beans rinsed and drained
- 400 g can red kidney beans rinsed and drained
- 1 tablespoon curry powder
- 1 egg lightly beaten
- salt and freshly ground black pepper
- oil for shallow frying
Instructions
- Heat the oil and fry the onion, celery, garlic and chilli, gently for 5 minutes until softened.
- Remove from the heat. Allow to cool. Remove and discard the crusts from the bread and tear into pieces. Place in a food processor and blitz to crumbs. Add the cannellini beans and pulse together to form a smooth-ish purèe.
- Add the red kidney beans and blitz again in short bursts until the red kidney beans are roughly chopped. Tip into a large mixing bowl.
- Add the onion mixture, curry powder, and egg, and season well with salt and pepper.
- Divide into six and shape into rounds. Chill for at least 30 minutes or until required.
- When ready to serve shallow fry for 5 minutes each side until crisp and golden on the outside and piping hot in the middle. Serve in burger buns with tomato relish to accompany.
Notes
Nutrition
Step by Step Spicy Bean Burgers
Have you made this recipe?
I love to hear from readers who have made my recipes. Did you enjoy it, did you change anything? Leave a comment and rate the recipe, or drop me an email and let me know. I read every comment and reply to as many as I can. If you haven't had time to make it why not pin it for later?
Torbird says
Absolutely amazing recipe - really nice texture to this burger, dead easy to prepare and very delicious. Top marks.
Jacqueline Bellefontaine says
Thank you, so pleased you liked them and for thank you for taking the time to rate and comment always appreciated.
Trish says
I make my own beef burgers, but love spicy bean burgers too and was looking for a recipe to try. Thank you so much, this one was absolutely delicious! I didn’t have celery, so I chopped a small carrot instead. Brilliant recipe and was a big hit with my husband! 4 more in the freezer and will definitely make regularly.
Jacqueline Bellefontaine says
I like meat and bean burgers too. Pleased that you liked my bean burgers and yes they are handy to have in the freezer. I think i might make some myself again this week its been a little while since i have had them.
Bob says
These are fantastic! Thanks for sharing the recipe
Jacqui Bellefontaine says
Thank you, Glad you enjoyed them.
Mayuri Patel says
Love bean burgers, I usually make them with only red kidney beans. Like the idea of adding cannellini beans and also celery. Useful recipe, hoping to make it soon.
Jacqueline A Bellefontaine says
I do too Mayuri and I like the different tecture you get by using a mixture of beans. I hope you like these.
Eb Gargano | Easy Peasy Foodie says
Love this easy peasy recipe! And I reckon my kids would too - perfect for a busy school night!! Eb x
Jacqueline A Bellefontaine says
Thanks Eb
Rebecca Smith says
What a fabulous recipe, I'm like you and eating less meat, I find I digest meat much slower these days so prefer something less heavy. These spicy bean burgers are perfect AND ever so simple to make gluten free with a switch of bread. Good to know they freeze well too as I'd batch cook them for later use.
Janice says
Those do look tasty, great for weekends and pretty much everything I would already have in my larder.
Jacqueline A Bellefontaine says
Yes indeed is is a handy store cupboard meal, with just a few fresh additions.
Cat | Curly's Cooking says
My Dad loves bean burgers and is a fan of a bit of spice so these are perfect for him!
Jacqueline A Bellefontaine says
I do hope he likes them Cat
Michelle Frank | Flipped-Out Food says
I have also been trying to get less meat in our diets, mostly by having a Meatless Monday each week. I've been looking for something completely different to make, though, and these burgers are just perfect. I like the option of making them a day in advance: I'm definitely trying this! #cookblogshare
Jacqueline A Bellefontaine says
Thank Michelle I am sure you will love them, we do.