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Spicy Bean Burger

Created by SteveA

A spicy bean burger, served in a toasted sesame bun with melted cheese, lettuce, tomato and garlic mayonaise.

4 people
Difficulty rating of
Prep time
15 minutes
Cook time
16 mins


  • 400g can kidney beans
  • 410g can mixed pulses (chickpeas, soya, black eyed, pinto, red kidney, adzuki beans)
  • 1 large red onion
  • 4 tblspns smoked paprika
  • 1 tblspn corriander seed
  • 1/2 tblspn cummin seed
  • 4-6 cloves garlic
  • 1 large chilli
  • 4 tblspns plain flour
  • 2 tblspns extra virgin oil
  • 2 tblspn olive oil
  • 3 teaspoons smoked sea salt
  • several good grinds pepper
  • 3 tomatoes
  • several good handfuls iceberg lettuce
  • 4 slices cheddar cheese (or similar)
  • 4 tblspns garlic mayonaise

Recipe Method

Gently dry toast the coriander and cumin seed in a fry pan for around a minute till fragrant. Decant to a pestle and mortar and grind up thoroughly (I leave a few cumin seed whole just to a burst of flavour). You can use ground spices for this instead if you want.

Drain the two cans of beans, rinse and add to a large bowl. Add the ground coriander, cumin, garlic, smoked paprika, salt pepper and gently mix. Check the seasoning and adjust as necessary. Half the red onion, and roughly chop one half (the other half will be used for the topping) and add to the bowl. Crush or finely slice the garlic and add to the mix. Finely chop the red chillie, leaving the seeds if you want it to be extra hot, and add to the mix. Add the extra virgin olive oil and flour to the bowl, and gently mix in. By now the beans will be breaking up to give a smoother mix (you want to be careful to leave plenty whole though for texture).

Divide the mix into 4 balls, then flatten these out in burger stlye patties. Cover these and set aside in the fridge for at least 1 hour.

Heat a frying pan/griddle pan to a high heat, add the olive oil and then the burgers. Cook on high heat for a couple of minuntes, then turn down and cook for another 6 minutes (8 minutes each side total). Once the first side has been cooked, flip over and repeat for the other side. You should have a crisp brown outside to each burger. Once the burgers have cooked through, top them with the cheese and place them under a grill and melt the cheese over them.

Prepare the topping for the burgers. Slice the tomatoes into medium slices, and tear the iceberg lettuce into smallish pieces.

Toast the middle of the four burger rolls (or use the burger pan once they've cooked if you want to add extra flavour) till gently toasted. Place the cooked burgers on each roll, then add the tomato and lettuce. Add plenty of garlic mayonaise to the top of each roll, serve and enjoy :-)


You can omit the cheese and mayo for a healthier burger (boo!) :-)

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