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Chicken Recipes

Beanie burgers



Beanie burgers

Turn a tin of kidney beans into a gently spicy and budget-friendly veggie burger that you can whip up in 20 minutes.



For the burgers

  • 1 large potato (about 285g/10oz), peeled and cut into large chunks
  • 400g tin red kidney beans, drained and rinsed
  • 1 small red onion, finely chopped
  • 1 tsp salt
  • ½ tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 slice bread (about 65g/2¼oz), blitzed to crumbs (see recipe tip)
  • 3–4 tbsp vegetable oil

To serve

  • 4 burger buns, cut in half
  • 3–4 ripe tomatoes, sliced
  • shredded iceberg lettuce
  • sauces of your choice, such as mayonnaise, mustard or ketchup (optional)



  1. Place the potato in a pan of boiling water and simmer for 12–15 minutes, or until very tender but not breaking apart. Drain well and leave to air dry for a few minutes.

  2. In a bowl, mash the rinsed beans using a potato masher. Add the potatoes and mash those too. Mix in the remaining burger ingredients, except the oil. Shape the mixture into four large patties.

  3. Heat 2 tablespoons of oil in a large frying pan (preferably non-stick). Cook the burgers over a medium heat for 3–4 minutes on each side until golden, adding a little extra oil when the burgers are turned.

  4. Toast the buns, in a dry frying pan or griddle, cut-side down and divide between four plates. Add lettuce and tomatoes, if using. Top with the hot burgers and serve with sauces of your choice.


Beanie burgers

Beanie burgers

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