Veggie burgers

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Prep time:

Cook time:

Serves: 6

By Tech



  • 1 onion

  • 1 olive oil

  • 1 tbsp flour (to coat)

  • 2 slices bread

  • 1 red pepper (optional)

  • 1 tin red kidney bean

  • 2 cloves garlic

  • 1 handful flat-leaf parsley (optional)


  1. Whizz the bread in a processor to make breadcrumbs. Set aside.
  2. Drain the kidney beans and add them plus the onion, garlic, pepper and flat leaf parsley to the processor and whizz together.
  3. Add the breadcrumbs. Add more breadcrumbs if the mix is a bit sloppy, but slightly sloppy doesn't matter.
  4. Shape the mix into burgers and chill them in the fridge for an hour if you have time.
  5. Coat them in flour and shallow fry for 5 minutes or so per side, turning to avoid burning.
  6. Serve in a bun with ketchup.

Handy Hint

This is even quicker if you don't chill the burgers before cooking them.

Additional Information

  • pulses

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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