Recipe: Oil Free Vegan Spicy Bean Burgers

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It took me a while to be happy with my Spicy Bean Burger recipe because I couldn’t originally get the spices right. In the end I realised that as long as the texture and bulk of the recipe is perfected, then spices can be continually experimental and won’t always be the same. That’s why my spice measurements aren’t exact, because they can be changed to your preference. I also don’t use any oil in these burgers or for cooking them because I prefer them baked to be extra healthy.


INGREDIENTS: Makes 8+ Burger Patties.

  • 3 Medium Potatoes
  • 150g Brown Rice (cooked)
  • 1 Onion
  • 200g Tinned Chick Peas
  • 200g Tinned Kidney Beans
  • 30g Fresh Coriander
  • Tumeric
  • Dried Coriander
  • Chilli Flakes
  • Oregano
  • Cumin
  • Smoked Paprika
  • Water to help make it stick

Extra: Wholemeal bread rolls, avocado dressing, and a choice of salad for the side.




  • Pre heat oven to 200 degrees.
  • Peel, cut, and boil all of the potatoes in a pan until they are soft.
  • Cook the brown rice in a seperate pan also, until fully cooked.
  • Add the brown rice and potato in together and mash.
  • Cut up the onion and ad it in with the mashed potato and rice
  • Open and drain the tins of beans and slightly mash the chick peas.
  • Then add in all the beans into the mixtures.
  • Now is the time to add the fresh coriander and all the spices that are of your preference.
  • Keep tasting the mixture until you are satisfied with the mixof flavours.
  • If the mixture is a bit dry, add in some water to help stick it together and mould into medium sized burger shapes. This quantity will make around 8-12 burgers depending on the sizes you make them. Spare burgers can be frozen.
  • They can now be added to a baking tray and baked for 30 minutes but flip them after 15 minutes.
  • Whilst they are cooking, prepare the bread buns with a choice of lettuce, tomatoes, and avocado, ready for when the burgers are finished.
  • Once cooked, put into the bun and serve.



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