Veggie Bean Burger

Hands down the best Veggie Bean burger we’ve ever made or tasted! Topped with a quick and easy salsa and chilli-lime Mayo. (vegan)

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Cook: 45 mins


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Preheat oven to 200°C / 400°F.
Blitz together red pepper, red onion, red chilli and garlic in a blender or food processor. Then, add your kidney beans and blitz again. Now, add your lime juice, bread, fresh coriander, paprika, ground coriander, cumin and BBQ sauce and blitz together until smooth.
With wet hands, form your mixture into four patties and transfer to a baking tray.
Drizzle with olive, make sure your patties are coated in a little olive oil and bake for 30-40 mins. The patties should be hard on the outside but still soft on the inside.
Meanwhile mix up your salsa and chilli-lime mayo and set aside.
Build your burger with lettuce on the bottom, then patty, then salsa, then a generous dollop of chilli-lime mayo and then another leaf of lettuce.

Nutritional Info

Cals – 335
Carbs – 45g
Protein – 11g
Fat – 10g


Serves Serves 4

For The Patties

  • 1/2 a red pepper - roughly chopped
  • 1/2 a red onion - roughly chopped
  • 1 red chilli - finely chopped
  • 2 cloves of garlic - chopped
  • 1 15oz tin of kidney beans - drained and washed
  • Juice of 1/2 a lime
  • 1 slice of sourdough bread (can be swapped for other bread)
  • A handful of coriander - stems removed
  • Tsp of paprika
  • Tsp of ground coriander
  • 1/2 a tsp of cumin
  • 2 tbsp of BBQ sauce
  • A dash of olive oil for baking

For The Salsa

  • 40g of tomatoes - finely chopped
  • 1/2 a red onion - very finely chopped
  • 2 tbsp of coriander - finely chopped
  • Juice of 1/2 a lime
  • Salt and pepper, to taste

For The Chilli-Lime Mayo

  • 6 tbsp of mayonnaise (swap for vegan mayo to make vegan)
  • Tbsp of lime juice
  • 1/2 a tsp of chilli powder
  • Tbsp of coriander - finely chopped
  • 1/4 tsp of garlic powder

To Serve

  • 4 sesame seed buns
  • Green gem lettuce

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