Veggie Burgers -

Veggie Burgers

Veggie burgers that even the kids will like!
Course Lunch
Cuisine Vegetarian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 Burgers
Author Michelle Alston


  • 1 x 400g can of red kidney beans
  • 1 onion (100g), finely chopped
  • 2 large cloves of garlic , minced
  • 2 x portobello mushrooms , (180g)
  • 1/4 tsp sea salt
  • 1 small courgette (120g), grated
  • 1/2 a red bell pepper , chopped finely
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp smoked paprika
  • A small handful of fresh coriander , chopped
  • Juice of 1/2 a lime
  • 100 g breadcrumbs , I used sourdough as that's what I had but wholemeal breadcrumbs would be fine too
  • Cornmeal (polenta) for dusting the burgers
  • 2 tsp olive oil + oil for cooking
  • Burger buns , avocado, rocket, tomato, mayo and beetroot ketchup (optional) to serve.


  • Heat 2 tsp of oil in a pan, add the onion and cook until soft and translucent, about 7 minutes. Then add the garlic and spices and cook for another minute or two or when you can smell the spices. Transfer to a large mixing bowl.
  • Mash half the kidney beans then add to the large mixing bowl, now crush the other half of the kidney beans and add to the mixing bowl.
  • Blitz the mushrooms in a food processor, grate the courgette then give it a good squeeze to get rid of some water from the courgette.
  • Add all the mushroom, courgette, bell pepper, chili pepper, chopped coriander, salt and breadcrumbs to the mixing bowl and mix well so everything is completely combined.
  • Shape the burger mixture into 8 burgers then chill in the fridge for at least 30 minutes.
  • Heat some olive oil in a pan and cook each burger for about 10 minutes gently flipping once or twice to ensure they are cooked evenly.
  • Serve immediately in a bun with rocket, sliced tomato, avocado slices, some mayo and some beetroot ketchup (optional)