These Bean burgers have become one of my favourite meals. I think I would eat them every single day and they would always feel like such a treat. Once cooked they have a crunchy outside yet still hold the soft inside you expect from a classic bean burger.

I’ve often found with bean burger recipes its easy to end up with a soggy, sludgy burger that is nothing more than a let down. Well my friends, I’ve found the key to a firm bean burger that holds its weight. The key is patience.

This burger requires a mix of beans. I personally buy canned beans, this particular mix had Red Kidney Beans, Pinto Beans, Haricot Beans and Black Turtle Beans. As well as half a can of beans (200g) I add 150g of boiled potato. This is where the first part of the patience comes in, if your potato isn’t already pre prepared then wait until the potato has drained and cooled completely before adding it to the beans. You don’t need any extra moisture in your burger patties. Then add herbs and spices, you can kinda go crazy here and add whatever you feel like.

This is a blender optional recipe, you can use a blender like I have done if you like; especially if you want a smoother burger. Alternatively, you can mash your ingredients with a fork. It may take a while to get your mixture as smooth as you could in a blender. Usually I generally prefer a chunkier mix and will blend half my beans with the potato and then add the rest of the beans before giving it one finally pulse of the blender to mix them in. It looks so good half blended!

Form the patties on a baking tray with a spoon, this recipe should make 2 patties. You don’t have to use baking paper but I use it to hide my old scratched up trays. That being said, I did find them a little easier to flip when I used paper. You can add a few sesame seeds to the top of your patties if you like but this step is optional. Now for a little more of that patience… Cook the patties for 50-60 minutes flipping half way, the underside of the patty will still be sticky so take care not to rip the burger up whilst flipping. When they are done they should be golden all over and hold their own weight, they shouldn’t be falling apart at all. If they are, they may need cooking longer. This burger really will be worth the wait!

Everyone has their own preferences when it comes to building a burger, so I’ll leave that part to you. My burger had vintage cheddar, rocket and baby leaf salad leaves and my homemade perfect sugar free ketchup, check the link for the recipe, its super easy. I’ve also now got a home made bread recipe! Check it out here: Rosemary bread. Be sure to tell me your perfect burger build in the comments!

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Bean burger recipe

HealthyHeartyWholesome
These Bean burgers have become one of my favourite meals, I think I would eat them every single day and they would always feel like such a treat. Once cooked they have a crunchy outside yet still hold the soft inside you expect from a classic bean burger.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Lunch, Main Course
Cuisine American, British
Servings 2
Calories 230 kcal

Ingredients
  

  • 200 g mixed beans cooked/tinned
  • 150 g potato
  • ½ tsp lemon juce
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions
 

  • Pre boil 150g of potato. Pre heat oven to 180°C.
  • Blend or mash the Beans, Potato and seasonings to desired smoothness
  • Form mixture into 2 patties and sprinkle with sesame seeds.
  • Bake for 20-30 minutes per side taking care when flipping.
  • Build your burger and tuck in.