Veggie Bean Burgers

Written by Sophie

Although I could never be a vegan as I love meat and things like eggs, I do love having the odd meal that is full of veg and things like beans and pulses.  These burgers are so good for you, full of fibre which means they keep you full for ages.  I have a big appetite so this is a big appeal for me!

They are also made from ingredients which you probably have in your fridge/cupboard anyway, which are also cheap to buy even if you get organic versions!

Ingredients (for around 12 burgers):

  • 1/2 cup lentils
  • 2 courgettes
  • 1 can of kidney beans
  • 1 red onion
  • 1-2 gloves garlic
  • 1 cup buckwheat flour


  • Herbs/spices: this is really up to you, I used:
    • 1/2 tsp cayenne pepper, 1 heaped tsp smoked paprika, 1 tsp himalayan salt, 1 tsp pepper



Put the oven on at 180°c fan.  Line 1-2 baking trays with foil and grease with a little coconut or olive oil.

Put the lentils on the hob to cook – pour about 1-1.5 cups of pre-boiled water over them.

Chop the courgette and the red onion up roughly and then put into a food processor with the garlic clove(s) to chop it up much more finely.  I’m sure that this can be done with my old favourite…the handheld blender but would recommend a food processor for ease if you have one!


After a minute or two add the kidney beans and process further so that it is in a paste.


By now the lentils should be cooked, so drain these and add the lentils along with all of the other ingredients to the courgette/onion/kidney bean mix.  Add slightly more buckwheat flour if you would prefer to shape these yourself.


Spoon the mixture onto the the pre-greased foil on the baking trays – about 2-3 heaped table spoon of the mixture per burger, making sure you flatten them down slightly.  You should be able to make about 12 patties.


Bake in the oven for 20-25 minutes until they are golden on top.


Leave to cool on a tray for about 10-15 minutes and then you can serve immediately, or leave to cool and store in the fridge for up to a week, or in the freezer for up to 2 months.



Serving suggestion: 2-3 per person with hummus and salad, in a burger bun, alongside some sweet potato chips, or even as a snack with some pesto!

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