Full of flavour and protein, these bean burgers are easy to whip up in a rush.

prep time 5 mins     total time 20-40 mins     serves 5-6


  • 1/2 red onion
  • 2 garlic cloves
  • 1 red chilli
  • 1 tsp each of chilli powder, cumin, paprika & coriander
  • Handful fresh coriander
  • 1 cup (90g) oats
  • 1 tbsp flaxmeal
  • Salt and pepper
  • 400g tin kidney beans
  • 200g tin sweetcorn
  • 1 tbsp olive oil

serve with

  • Burger bun
  • Avocado
  • Salsa
  • Lettuce
  • Vegan mayo


  1. Roughly chop the onion, garlic and chilli and add into a food processor. 
  2. Also add in the spices, coriander, oats, flaxmeal, salt and pepper. 
  3. Drain and rinse the beans and sweetcorn, adding around 3/4 of both into the food processor. Drizzle over the olive oil and blend. 
  4. Add to a bowl with the remaining beans and sweetcorn and mix together with your hands. 
  5. Shape into 5-6 patties. 
  6. Refrigerate until set (or fry now if in a rush). 
  7. Heat olive oil in a frying pan over a high heat. Cook the patties for 5 minutes on each side, or until golden. 
  8. Once cooked, serve with mashed avocado, salsa, lettuce, and vegan mayo, inside a burger bun.  


  • You can alternatively bake these burgers in the oven for around 20 minutes at 180C or 350F, turning once in between.
  • Double the recipe and freeze half of the batch to cook at a later date.