Veggie Mixed Bean Burgers


My partner Elliot, has a tiny obsession with burgers. Always ordering them in restaurants, having them as take out and it’s always his ‘go to’ comfort food. It is currently under control…but I do worry about him sometimes. ANYWAYS when I’d found that red meat was doing no good for my body anymore and finding it very hard to digest I turned to veggie alternatives, like this amazing mixed bean burger!



There’s no compromise on flavour with this delicious burger, it’s full of lovely and fresh ingredients that are good for you and is simple to make and requires little faff. I personally, feel so much better for not eating red meat anymore and have found it’s the food I’ve missed least since changing my food intake, and that’s said from someone who used to have a weekly steak! There’s of course nothing wrong with eating red meat in moderation, but if you’re having stomach related issues or trouble with digestion, I would suggest ruling out red meat for a while and see how you feel.

Back to Elliot, he now only eats these veggie patties in his burgers and we both love them so much. He has officially been converted to eating meat free burgers and that says a lot…

I have mine in a gluten free bun (found in any supermarket free from section), with fresh tomatoes, salad, gherkins (always!) and a bit of mayo. Really you can have them with whatever takes your fancy!



6 – 8 medium sized mushrooms diced

2 cloves garlic crushed

1 x 400g can of mixed pulses (beans) drained

1 medium sized carrot diced

1/2 red onion diced

1 cup pre-cooked gluten free brown rice

2 cups of gluten free breadcrumbs

olive oil

salt & pepper


  1.  In a food processor place the onion, garlic and carrot and blitz together for approx 30 seconds until well combined
  2. Put a frying pan on medium heat and add a drizzle of olive oil, put the mixture from the food processor in the pan and fry off for a few minutes
  3. In the meantime put the mushrooms in the food processor and blitz for another 30 seconds and add them to the frying pan along with the other vegetables
  4. Next, place the beans in the food processor and blitz yet again for another 30 seconds and add to the frying pan, also adding the breadcrumbs, rice and season well. Stirring occasionally cook together for 10 – 15 mins until you get a thick consistancy
  5. Take the pan off the heat and allow to cool for a few mins
  6. On a wooden board, or surface of your choice, take a small handful of the mixture and roll it into a ball and then carefully push down to make a reasonably thick patty (around 1.5cm)
  7. Then put them in the fridge for between 30 mins – 1 hour to let them fully set
  8. Once set, simply put them back in to the frying pan over a medium heat with a dash of oil for 5 mins each side



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