Tasty Bean Burgers

Homemade veggie burgers

These burgers made a perfect $21 Challenge meal, since I already had all of the ingredients in the freezer or pantry. Frozen broad beans are a good staple to have in the freezer, and dried beans are a very cheap source of protein.

I also like that this recipe includes coriander (cilantro) stalks, since until recently I would throw them away. Now I keep them in the freezer until I can add them to a dish like this. They were also super-simple to make, you just throw everything into the food processor (although then you have to clean the food processor which is a pain!).

I think the original recipe came from Jamie Oliver, but I can’t find the link any more. Anyway, I made my own modifications:


2 cups soaked and cooked beans (I have used both black and adzuki beans, but others would work too). If you really want to you can use 1 can of beans, but soaked beans are better for you.

1 1/2 cups frozen broad beans

1 bunch of coriander stalks (leaves removed)

1/2 tsp cayenne pepper

1 tsp ground cumin

1 tsp ground coriander

Zest of 1 lemon

2 tbsp flour (I use gluten free, but you don’t have to)

Large pinch of salt

Veggie bean burger ingredients


Place all ingredients in your food processor and process until smooth and combined. Scoop the mixture onto a floured surface and shape into six patties. Dust each pattie with flour and add extra flour if they are a bit sloppy.

Bean veggie burgers

Heat some olive oil in a large frying pan. Place the burgers into the pan and cook for around 3 minutes on each side.

Enjoy with sweet potato fries, homemade ketchup and salad 🙂

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  1. Funny about the cilantro stalks. Jamie Oliver is the one who got me hooked on using them in my curry! So good!

  2. Hello Kale! greetings from Sugar Land, TX. I love reading your blog, you are such an awesome person and great writer. I got a lot of ideas from your blog and your writtings are very helpful.

    I want to ask you for your recipe for homemade ketchup.


  3. I agree about the food processor. It’s a pain to clean and I don’t use it sometimes because of that.

  4. Thanks for the coriander tip! Ours is dying off here in a Melbourne winter…I’ll save the stalks as well and freeze!

  5. For the less accustomed to beans – is that amount the ‘dry’ amount, or the finished amount? And if it’s after soaking etc, what do you start with to get this quantity (if you know).

    Definitely also a hater on food processor clean up, but it’s so much better than doing some jobs by hand, that’s for sure!!

  6. Sounds good – I like the idea of using two kinds of beans!


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