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Helen's Easy, Tasty Veggie Burgers

By Helen Monk

Your go-to veggie burger: a combination of black beans and chickpeas give these a satisfying, moist texture with plenty of protein and flavour. They freeze really well once shaped and before cooking. Makes 6-8 burgers - or make mini burgers or falafel-style portions for packed-lunch boxes.


1 onion, finely chopped

Splash extra virgin olive oil

1 tablespoon extra virgin olive oil

Tin chickpeas, drained

1 tin black beans, drained

1 slice wholemeal, rye or gluten-free bread, toasted and blitzed to breadcrumbs

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons smoked paprika

½ teaspoon ground cumin

1 teaspoon oregano

1 pinch chilli flakes 

1 egg, beaten


1. Soften the onion in the olive oil, about 5 minutes. Combine all the ingredients in a bowl.

2. Either mash the mixture with a potato masher, or bash with a rolling pin, or squash in your hands to break down some of the beans.

3. Lightly flour your hands and shape into 8 balls and place in the fridge for 30 minutes. This will make the burgers much easier to shape and hold together.

4. On a lightly floured surface, shape each ball into a burger, about 1cm thick. Don’t hold back on squishing as this will help prevent them from breaking apart when cooking.

5. Heat the tablespoon of oil in a frying pan and cook for 5-6 minutes on each side or until nicely browned and crisp-looking. 

Notes Red kidney beans can be substituted for the black beans, but the finished texture might be a little drier. Have fun trying out different spice and flavour combos - the options given here are family-tested and approved!

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