Spicy Bean Burgers

These spicy bean burgers are delicious, tender and very much appreciated by vegetarians, vegans and meat eaters alike! Pan fry them gently until golden and serve for lunch or dinner, perhaps with a refreshing salad such as sliced tomatoes scattered with finely sliced red onion, a drizzle of olive oil and a few sea salt flakes. When I serve these beanburgers at a party or family gathering, even picky teenagers who are used to store-bought veggie burgers love them!

If the barbeque is fired up, cook spicy bean burgers over a medium heat and sandwich them in burger buns to satisfy bigger appetites – I like dressing them up with a spoonful of mayonnaise, shredded fresh lettuce and a good squirt of tomato ketchup or barbeque sauce. They are so tasty!

The magic ingredients in these burgers are fresh ginger and my homemade chilli con carne spice mix, both of which give wonderful flavour to these burgers. If you need some, it’s easy to make the spice mix first while your Thermomix bowl is clean and dry, before you start making the burgers. By the way, you’ll have more chilli con carne spice mix than you need for this recipe, so you’ll also be able to use it to make fabulous chilli con carnes (with meat) or vegetarian chilli sin carnes (without meat).

I love to have several spicy bean burgers in the freezer (see 2nd, 3rd and 4th tips). They are great to have on hand for a quick meal any time. If you’d like to see how easy these burgers are to make, you can watch my video here!

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 20 MINUTES

TOTAL TIME 2½ HOURS

MAKES 6-8 BURGERS

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Comments (2)

Ingredients

50 g fresh ginger root, cut in thin 2 mm ‘coins’ along lines on skin, no need to peel
100 g red onion, quartered
170 g bread or gluten free bread, torn in 3-4 pieces
100 g peanuts, cashews or sunflower seeds, unsalted, raw or activated – see 5th tip
2 tsp chilli con carne spice mix
400 g tin red kidney beans, rinsed and drained – see 1st tip to use home cooked olive oil or coconut oil for brushing or frying

Method

Mince ginger 5 sec/speed 9, then scrape down sides of TM bowl with spatula.
Add onion, bread and peanuts then chop 5 sec/speed 7.
Add 2 tsp mild chilli con carne spice mix and drained red kidney beans, then knead 30 sec/dough setting – after kneading, it’s okay if there are still some visible beans or pieces of beans. Form mixture into 6-8 patties, placing them on a tray lined with greaseproof paper, then chill in fridge 2-6 hours until set – can be made 1 day ahead.
Pan fry over a medium heat in 2 Tbsp olive oil until golden on both sides, or brush patties with olive oil before cooking on a preheated barbeque (medium heat) 4-5 minutes each side until golden, gently turning burgers once.

Janie’s Tips

If using home cooked red kidney beans, use 250 g drained weight, defrosted if frozen. Cooking 120 g dried red kidney beans makes approximately 250 g drained weight of cooked kidney beans.
After resting in step 3, spicy bean burgers can be frozen up to 6 months either uncooked or cooked – see next two tips.
Frozen uncooked spicy bean burgers – pan fry from frozen over a gentle low heat, or defrost fully in the fridge all day or overnight before cooking as in step 4.
Frozen cooked spicy bean burgers – reheat from frozen until piping hot throughout on a baking tray in a preheated oven at 160°C with fan/180°C with fan/350°F/gas 4/Aga baking oven.
To ‘activate’ peanuts, cashews or sunflower seeds, soak them in filtered water with ¼ tsp fine sea salt for 6 hours, drain and rinse, then either dehydrate until crisp 24-36 hours in a dehydrator set at 45°C, or dry them 4 hours or more until crisp in a low oven at 120°C without fan/100°C with fan/200°F/gas ½/Aga simmering oven.
For gluten free (GF), use gluten free bread – read ingredient labels to ensure all your other ingredients are gluten free too if gluten free is required.
This recipe is dairy free (DF) – read ingredient labels to ensure all your ingredients are dairy free if dairy free is required.
This recipe is vegetarian and vegan.

Like (3)

Save

Comments (2)

Comments & Questions

lesleycollins68

September 27, 2021

Definitely next on the hit list!
- Cook With Janie
  
  September 29, 2021
  
  And it’s well worth making them, Lesley. I love having some of these spicy bean burger in the freezer for impromptu meals when friends come by, even if they’re not vegetarians or vegans. They’re always a hit!

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ACTIVE TIME 20 MINUTES

TOTAL TIME 2½ HOURS

MAKES 6-8 BURGERS

Ingredients

50 g fresh ginger root, cut in thin 2 mm ‘coins’ along lines on skin, no need to peel
100 g red onion, quartered
170 g bread or gluten free bread, torn in 3-4 pieces
100 g peanuts, cashews or sunflower seeds, unsalted, raw or activated – see 5th tip
2 tsp chilli con carne spice mix
400 g tin red kidney beans, rinsed and drained – see 1st tip to use home cooked olive oil or coconut oil for brushing or frying

Janie’s Tips

If using home cooked red kidney beans, use 250 g drained weight, defrosted if frozen. Cooking 120 g dried red kidney beans makes approximately 250 g drained weight of cooked kidney beans.
After resting in step 3, spicy bean burgers can be frozen up to 6 months either uncooked or cooked – see next two tips.
Frozen uncooked spicy bean burgers – pan fry from frozen over a gentle low heat, or defrost fully in the fridge all day or overnight before cooking as in step 4.
Frozen cooked spicy bean burgers – reheat from frozen until piping hot throughout on a baking tray in a preheated oven at 160°C with fan/180°C with fan/350°F/gas 4/Aga baking oven.
To ‘activate’ peanuts, cashews or sunflower seeds, soak them in filtered water with ¼ tsp fine sea salt for 6 hours, drain and rinse, then either dehydrate until crisp 24-36 hours in a dehydrator set at 45°C, or dry them 4 hours or more until crisp in a low oven at 120°C without fan/100°C with fan/200°F/gas ½/Aga simmering oven.
For gluten free (GF), use gluten free bread – read ingredient labels to ensure all your other ingredients are gluten free too if gluten free is required.
This recipe is dairy free (DF) – read ingredient labels to ensure all your ingredients are dairy free if dairy free is required.
This recipe is vegetarian and vegan.