Have you bean wanting to perfect how to make a homemade bean burger? This recipe is better than GBK bean burger (for all my UK followers). We love eating these homemade bean burgers with my homemade brioche bun, melted cheese, gherkin pickle, ketchup and American mustard. I've converted Mr P into eating these instead of meat burgers. My favourite combination is tinned green lentils and black beans. However, feel free to play around with your favourite beans, lentils and or chick peas and mixed and match the spices to what you have on hand.
The bean patties can be stored in the freezer for weeks. This recipe users ingredients you have in your cupboard and no food processor or blender needed.
How to make them crispy and not soggy and fall apart? After many attempts at making the perfect homemade burger the tricks.
Prep.time = 10-15 minutes
Cooking time = 8-10 minutes
Serves = 8 (about 90g) patties
- Tinned Green lentils (drained and rinsed) – 400g
- Tinned Black beans (drained and rinsed) – 400g
- Rice, Quinoa, Couscous or Oats – 100g
- Bread Crumbs (fresh or prepared) – 10g / 2 tbsp
- Tamari or Soya Sauce – 4 tbsp
- Veggie stock or water – 6 tbsp
- Onion powder – 2 tsp
- French mustard – 1 tsp (optional)
- Miso paste – 1 tbsp (optional)
- Garlic granules/powder – 2 tsp
- Ground flax seed – 2 tbsp
- Flour – 4 tbsp
- Nutritional Yeast/ Brewer's Yeast or Yeast Extract (like vegemite or marmite) – 2 tbsp
- Pinch cayenne pepper or chilli flakes (optional)
- Salt – 1 tsp
- Cooking Oil – 2 tbsp
- DRAIN and rinse beans and lentils.
- MASH with a fork or potato masher in a large mixing bowl. It's okay if there are some whole beans or lentils left.
- ADD all ingredients and mix well.
- PLACE this mix in the refrigerator for 20-30minutes.
- FORM your patties. I weigh each patty to be about 90g each. I also store some in the freezer between small squares of baking paper to use at a later date. They will last for a number of months in the freezer.
- COOK straight away heat pan medium high with a little sunflower oil or an oil of your choice. Place the veggie patty in the hot pan and fry on one-side for 3-5 minutes until brown. You may like to flatten the patty with a spatula during this time, you don't want the patty too thick. Flip over and flatten slightly again, cook for another 3 minutes this side should cook quicker. Add cheddar cheese now if you want melted cheese. We add our fry pan lid to help melt the cheese.
- SERVE on fresh brioche buns, see my recipe for how to make brioche buns. Add a squirt of American mustard and ketchup, burger gherkins to the base bun; then top with the cooked veggie patty and close the lid.
Perfect Burger Tips
- MEDIUM-HOT PAN - fry in you pan very hot 3-4 INS EACH side
- THICK vs THIN – don't make the burger too thick
- REST - the bean mix in the refrigerator for a few hours or overnight
- COAT the burger in bread crumbs or flour before frying
- FRY in sunflower or veggie oil (not olive oil)
- COOKING TIME – they taste better overcooked not undercooked.