Cater to all your guests’ dietary needs with this delicious bean and oat burger as they are vegan, nut-free and can be made gluten-free (with GF oats)!
These delicious vegan burgers are my go-to recipe when cooking for family or friends. They are ideal to make for a casual dinner party because they are easy, cheap and most importantly tasty.
Vegan Burger Recipe:
Ingredients:
(makes 8-12 burger patties depending on the size)
- 1 can cannellini beans, drained and rinsed
- 1 can red kidney beans, drained and rinsed
- 200g sweetcorn
- 1 onion, diced
- 2 large/ 3 small carrots (grated)
- 150g spinach (optional)
- 1/2 cup oats – use GF if you are avoiding gluten in your diet – (add more if required)
- 3 tbsp tomato puree or 2 tbsp tomato ketchup
- Juice of half a lemon or 2 tsp apple cider vinegar
- 1-2 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp ground coriander
- 2 tbsp Italian/ mixed herbs
- 2 tbsp paprika
- Salt and pepper (to taste)
- Flavourless oil, such as sunflower
You will need:
- Large mixing bowl.
- Medium-large frying pan.
- Medium saucepan.
Method:
(prep time: 15 minutes; frying time: 10-15 minutes per batch)
1. Boil the beans for about 5-6 minutes until the beans are soft and easy to mash.
2. Meanwhile, fry the onion, on medium-high heat, with a little oil until soft. Once the onions are soft and almost transparent, add in the sweetcorn (drained), grated carrot and garlic. Fry for 3-5 minutes, till the onions, are golden in colour and the carrot has softened.
Optional: add the spinach and stir till the spinach has wilted.
3. Drain the beans and add them to a mixing bowl and mash. Then add the onion/veg mix to a mixing bowl. Add the oats, herbs and spices, tomato puree, salt and pepper.
4. The mixture should stop sticking to the sides of the bowl at this point. If you find that your mixture is still sticky and clinging to the sides of the bowl, simply add in more oats. Add a couple of heaped tablespoons of oats at a time till the mixture easily hold its shape in the patties.
5. Preheat the frying pan with some oil on medium heat. While the pan heats form burger shape patties in your hands. Aim for the patties to be ~1.5cm in thickness and about 5cm in diameter (as seen).
I find it easiest to roll my mixture into balls, then flatten them in my hands, then neaten the edges.
6. Fry each pattie for about 5-8 minutes on each side or till they have crisped up on the outside and are cooked throughout.
Serving Suggestion
These vegan burgers are delicious served in a bun with lettuce, tomato, sautéed onion, and burger sauce, or with rice and veg, or even some homemade fries! If you have any leftover fried burgers they work really well served cold in packed lunches, and if you don’t want to fry all your mix on the same day it keeps well in the fridge for at least couple of days and can then be fried later in the week allowing you to have burgers for days!
Prep In Advance
These burgers are perfect for meal preps or making in advance of hosting because the mix can be made and kept in the fridge till you are ready to fry the patties. And you can keep any fried burger leftovers in the fridge for some tasty leftover sandwich fillings the next day.
I hope you enjoy creating this recipe at home and if you do make these burgers be sure to send me a picture on one of my social media accounts (@virtually_vegan on Instagram – full contact details here).
Don’t forget to check out the other recipes on my blog including chocolate cake in a mug and a vegan lasagne!
Thanks for cooking with me!