We’re in full on moving preparation in our house: the freezer is nearly empty, the fridge is just about bare. But my cupboards? My cupboards are still packed. Every week I tend to pick up a few tins of beans just in case. In case of what? I don’t know! But I feel better having a cushion of a few tinned goods. And these days, it’s a very good thing! It meant I could make these easy vegan bean burgers in next to no time, defrost some bun and have a fantastic meal on the table with very little effort.
Seriously easy burgers
As I mentioned, we’re in the final preparation stages of moving house. I’m surrounded by boxes. My clothes rail is empty of clothes but the wardrobe is filled with bin liners (full of clothes).
So I’m sure you can imagine, anything complex is completely out the question. My brain is filled with removals quotes, and storage companies and internal lists of what is left to pack! That’s why these bean burgers are so perfect! Get out a food processor (heck, get out a bowl and a stick blender), add the ingredients, and that’s the hard work done!
Beans, beans they’re good for your heart, the more you…
Does anyone else remember that rhyme? I always sing it to myself (silently, in my head) when I make anything packed with beans! But, I did a little research and it’s not completely without basis! Although whilst research has shown beans don’t necessarily give you gas, they are good for digestion since they are crammed with both soluble and insoluble fibre. They’re low on the GI scale, so don’t elevate blood sugar levels too much. They can even help reduce your LDL levels (the bad cholesterol).
Nevermind that this particular recipe for vegan bean burgers also adds nutritional yeast, oats, and sweet potato! More nutritional powerhouses.
Oh, and did I mention:
- They hold their shape
- They have a fabulous texture
- They’re satisfying
Am I on the right track?
If you like the sound of these, you might like these similar recipes:
- More burgers: Smoky sweet potato and lentil burgers
- A little more traditional: Vegan Bean Casserole, with Sausages
- Quick and easy: Simple Two Bean Chilli
Easy Vegan Bean Burgers Recipe
Luci Rebecca, Made by Luci
I'm not a fan of any shop-bought vegan burgers (so far!) so when I need a burger fix, it means making them myself. Meet my easy vegan bean burgers - blitz and bake!
- Prep: 5 minutes
- Cook: 35 minutes
- Total: 40 minutes
- Serves 6
- Calories 182
- 1 large sweet potato (~300g)
- 1 x 400g tin black beans, drained (240g)
- 1 x 400g tin kidney beans, drained (240g)
- 45g oats (scant 1/2 cup)
- 25g nutritional yeast (heaping 1/2 cup)
- 1/4 tsp dijon mustard
- 1/4 tsp wholegrain mustard
- 1 tsp dried oregano
- 1 tsp onion granules
- 2 tsp vegan Worcestershire
- 2 tbsp water
- Line a baking sheet with grease proof baking parchment.
- Poke the sweet potato with a fork and microwave until soft when pierced with a fork - time will vary depending on your microwave, but start with about 5 minutes.
- Once cooked, let it cool. Meanwhile, reserve 2 tablespoons of both the black beans and kidney beans (4 tablespoons total).
- Peel the sweet potato and chop roughly into chunks.
- Add the cooked sweet potato and all remaining ingredients, except for the water and reserved beans, to a food processor.
- Blitz until well combined, adding water as needed a tablespoon at a time. A few oats or beans here and there is a good thing, it doesn't need to be a smooth purée.
- Remove the burger mixture to a bowl. Add in the reserved beans and mix together.
- Shape the mixture into 6 large burger patties (this is a sticky mixture - try adding oil to your hands if it bugs you, I do!)
- Optional - place in a fridge for about 30 minutes, or a freezer for about 10. I'm a fan of the freezer method myself.
- Once chilled, preheat the oven to 180°C (fan). Put a large frying pan on a medium heat and spray with a little oil.
- Once the frying pan is hot, cook the bean burgers for 1-2 minutes on each side. Then place them on the lined baking tray and cook in the oven for 25 minutes, flipping the burgers half way through.