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Vegan bean burger

Vegetarian burgers can be extremely tasty! This vegan bean burger is a perfect example - and it's healthy and filling too! You can make 4-6 burgers from this mixture depending on how big you like burger patties or how big the buns are to fit them in!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 tin cannellini beans
  • 1 tin kidney beans
  • 2 Tbsp oil
  • 1 bunch spring onions
  • 100 g mushrooms
  • 50 g rolled oats
  • 150 g broad beans podded
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp tomato purée
  • To serve: burger buns tomatoes, mayonnaise, lettuce leaf, coleslaw

Method
 

  1. Drain the beans, put them in a bowl and mash roughly with a fork.
  2. Chop the spring onions and fry them in 1 Tbsp of oil until soft.
  3. Meanwhile, finely chop the mushrooms, then add the onion and stir for 5 minutes.
  4. Add the mushroom mixture to the beans.
  5. Blanch the broad beans in hot water for 2 minutes, rinse with cold water, then add to the bean mixture.
  6. Stir in the Worcestershire sauce, tomatoes and oatmeal. Season with salt and pepper, mix well.
  7. Form 4-6 balls from the mixture and press them slightly flat between your palm.
  8. Heat the remaining oil and cook the patties on both sides for 5 or 6 minutes or until golden brown.
  9. Cut the buns in half, toast or grill them until lightly charred. Spread some mayonnaise on the bottom half, followed by lettuce leaves, tomato slices or coleslaw. Place the burger on top and cover with the other half of the bun.