My Totally Pimped Vegie and Bean Burgers

Written by Bridget on . Posted in Ravishing Recipes



I’m not sure about you, but I have trouble feeling that a meal minus “animal protein” is complete…
Everyone is different, yet mostly I don’t quite feel satisfied unless I have eaten something fairly solid and substantial in any sitting…

That is why I was totally STOKED when I COMPLETELY loved the recipe I am sharing with you today! 🙂 As part of the cooking classes I have been doing for an initiative of the Smith Family – Ready Set Go, sponsored by George Weston foods, we trialled a recipe called Vegie and Bean Burgers.

As I do with just about ANY recipe, I decided to PIMP it (ie IMPROVE in terms of flavour AND nutrition!). They turned out pretty delicious! So much so that I thought it a great waste to not share with you. Feel free to pimp this further and modify in any way you feel compelled.

I personally think they could do with more improvement (ie I would add an egg next time for better binding, and garlic for extra flavour, as I am a garlic freak ;p)

I think these would also make great felafel style balls, for snacking or wraps. I would also be tempted to try baking them.

Use your creative genius on the following base recipe, and let me know how you go 🙂 Would LOVE to hear your modifications, improvements, additions! Email me on [email protected]

-440g can kidney beans
-1/2 cup quick cooking oats (or regular oats processed a little)
-1 small sweet potato
-1 red onion
-1 zucchini
-1-3 tsps curry powder, or spice of choice (chilli powder for HOT burgers, or a mix of turmeric, coriander, etc)
-2 tblsp ground chia seeds/flaxseeds/LSA
-1 tblsp coconut oil
-4 soy and linseed rolls (optional)
-baby spinach leaves, or mixed lettuce leaves

-Drain and rinse kidney beans, mash with a fork
-Wash and grate sweet potato, zucchini and red onion
-Add sweet potato, zucchini, red onion, oats, curry powder/spices, LSA/ground flaxseeds/chia seeds to kidney beans and mix well
-Heat oil in a fry pan
-Shape mixture into balls, then flatten once in heated pan
-Fry burger for 5 minutes, then flip for another 5 minutes, or until cooked to liking

-Whilst burgers are cooking, prepare your bun by spreading with avocado, adding baby spinach, tomato and cucumber, OR if preferred as shown in pic, prepare a basic salad on which to serve the patties.

-Assemble to preference and IF desired, add some plain natural yoghurt as a sauce (you could even add some garlic and ground cumin to the yoghurt for extra flavour)


This recipe is LOADED with fibre, iron, vitamin C, anti-oxidants, essential fatty acids and DELICIOUSNESS 🙂 xo

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