recipe : Bean-burgers 
  • France
  • Spain
  • Belgique
  • Chine




  • 1 tablespoon of organic vegetable oil
  • 1/2 onion finely chopped
  • 1 finely chopped carrot
  • 1 chopped green pepper
  • 1/2 crushed garlic
  • 1/2 teaspoon of ground coriander
  • 1/2 teaspoon of cumin seeds
  • 800g of drained tinned organic beans (white beans, flageolet beans, red kidney beans or chickpeas)
  • 1 tablespoon of tomato purée
  • 1 egg
  • 90g of breadcrumbs
  • 60g grated mature cheddar (or other cheese)
  • Salt, ground pepper
  • Preparation

    Preheat the oven to 200°C (gas mark 6-7).
    Heat the oil in a frying pan at medium heat. Add the onions leave them to soften for 5 minutes on a moderate heat. Add the carrots, green peppers, garlic and spices; cover and cook for 5 minutes. Remove from the heat.

    In a mixing bowl, crush the beans and tomato purée with a fork. Incorporate the cooked vegetables, beaten egg, breadcrumbs, cheese, salt and pepper.
    Shape the mixture into balls about the size of a golf ball. Then flatten with your hands.

    Place the burgers on a greased baking tray and cook in the oven for around 25 minutes, until they are golden. Flip them over half-way through cooking to brown both sides.

    Slide the browned bean-burgers into a small bun with tomato sauce.

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