Bean Burgers

Mar 13, 2020 | 3 comments


Bean Burgers

I went to Canterbury Christmas Market with the U3A last December. One of the things I did there was to browse in the Oxfam book shop. Lots I wanted, of course, and I bought 3, couldn’t carry any more! One of the books I bought was a very sweary one called Thug Kitchen. I didn’t realise at the time that it is vegan, I just noticed lots of recipes I wanted to try.

One of those recipes was a white bean and red lentil burger. Very tasty, has lentils and beans so a complete protein, very adaptable as these kind of burgers tend to be. I made some with my cookery group, and we changed the recipe somewhat as we went along, and I’ve tweaked it again, as you do. So, this is my version of a Thug Burger. I really like this recipe for a bean burger. I’ve tried a few burger recipes and this one is the nicest I think

Pop the lemon carcass into the freezer. There are lots of things that can be done with it

Variations of the Thug Burger

Add some smoked paprika for a smoky hot hit, some sweet paprika for less heat, or cayenne for even more!

Change the curry powder, I used a lovely mellow korma powder that I had in the cupboard. Use a tblsp of any paste to vary the flavour

Leave out the curry powder and use individual spices. Add a bit of chilli if you like that

Flavour with a tsp Marmite or Bovril (not vegan). Use miso paste, or 2 tblsps tomato puree

A combination of any of the above too

Serve your burgers  with home made chips baked in the oven, or make chips from a mixture of root veg (swede, carrot, potato, celeriac)

Faggots & Gravy
bean burgers

Bean Burgers

4 from 3 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
dairy free by Olguioo from the Noun Project
Dairy Free
No Nuts by Llisole from the Noun Project
Nut Free
vegan by Guilherme Furtado from the Noun Project
Vegetarian by Philipp Petzka from the Noun Project
freeze by Hare Krishna from the Noun Project
Freezes Well
Servings: 8 burgers
Cost per portion 10p per burger
Calories: 113kcal
Author: Thrifty Lesley
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  • 30 g red lentils
  • 158 ml water
  • 355 g cooked beans use baked beans, rinsed
  • 50 g onion
  • 3 cloves garlic
  • 40 g breadcrumbs
  • 1 tblsp olive oil
  • ½ tsp salt a scant measure
  • ¼ lemon zest and juice


  • 2 tblsp curry powder


  • Put the lentils in a saucepan with the water
  • Simmer gently for about 10 minutes until the lentils are soft and the water mainly gone. Keep an eye on them, we don't want them to stick
  • Click here to start a 10 minute timer
  • Open the tins of beans and tip into a sieve. Now run under the tap to rinse away all the sauce. If you want to keep the sauce for use in your next soup or casserole, drain them into a bowl first before rinsing under the tap.
  • Tip the rinsed beans into a bowl and mash them with a fork
  • Chop the onion quite finely
  • If you don't have any breadcrumbs stashed in the freezer, make them now from slices of bread. Grate the slices, or chop, chop, chop them until very fine. Or use a stick blender etc
  • Add everything to the bean bowl and give it all a good mix. If the mixture is a little wet to hold it's shape, add a few more breadcrumbs. If it seems to dry, add a tblsp of water
  • Now divide your mix into 8 equal sized amounts and shape into burgers. I use a cheap burger press I got from Lakeland decades ago. It's a useful tool for this kind of thing. Similar to this one
  • Rest the burgers in a cool place until ready. Or wrap them and freeze. Be gentle, they're very soft
  • When you're ready to eat, put a little oil in a frying pan, place your burgers in and fry gently for a few minutes until golden. Flip over, add a little more oil, just a tsp, and cook the other side. Serve immediately

Serving Suggestions

  • We had ours with some home made oven chips and a bit of salad - a bit of broccoli, grated carrot and a little fine chopped yellow pepper, dressed with the rest of the juice from the lemon and some rapeseed oil
  • You could go the whole burger hog. Toast some burger buns, spread with mayo, lettuce, tomato slice and sliced gherkin and sandwich your burger in the halved bun
  • Or have with a jkt potato, and some cooked veg or salad


Nutrition Facts
Bean Burgers
Amount Per Serving
Calories 113 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 187mg8%
Potassium 239mg7%
Carbohydrates 18g6%
Fiber 6g25%
Sugar 2g2%
Protein 5g10%
Vitamin A 47IU1%
Vitamin C 4mg5%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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  1. Pongodhall

    3 stars
    I like it because it is vegan. There’s some really good, frugal cooking here. Just what so many of us need.

  2. Thrifty Lesley

    No, it’s not 1/4 tsp, it’s a 1/4 of a lemon. So that would be about 1/2 tsp zest and a tblsp or 2 of juice

  3. New England Flybaby

    Sorry to bother you w/ this, but am I correct in assuming that it’s only 1/4 tsp. of lemon zest, & just a splash of lemon juice? (You can tell I don’t often use lemon in savory recipes, right?)

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