These tasty veggie burgers are so simple to make, and don't require any cooking, making them perfect for a midweek meal.
They're packed full of nutrients and legumes like kidney beans, black beans, spring onions, roasted red pepper, quinoa and spiced with cumin, chipotle paste and fresh coriander.
You'll need to allow at least 20 minutes of chilling time for the burger patties to firm up. Serve in a toasted burger bun with fresh tomatoes and crisp salad leaves.
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Yields:
8
Prep Time:
25 mins
Total Time:
25 mins
Cal/Serv:
318
Ingredients
400 g tin kidney beans, drained
400 g tin black beans, drained
1/2 tsp. ground cumin
2 Tbsp. chipotle paste
4 spring onions, trimmed and roughly chopped
small bunch coriander, roughly chopped
150 g roasted red peppers from a jar, drained
75 g crispy fried onions, crushed - we used French's
250 g pack cooked quinoa - we used Merchant Gourmet
100 g cherry tomatoes
pinch of sugar
8 burger buns
2 little gem lettuces, leaves separated
Directions
Step 1
In a food processor, whiz the beans, cumin, chipotle paste, spring onions, half the coriander and 50g of the red peppers to make a thick, coarse purée.
Step 2
Tip into a large mixing bowl and stir through the remaining coriander, 25g of the crispy fried onions and the cooked quinoa. Season to taste, then form into eight even patties. Transfer to a plate, cover and chill for at least 20min to firm up.
Step 3
Roughly chop the remaining red peppers and the cherry tomatoes. Put into a serving bowl with the sugar and season.
Step 4
Split and toast the buns in the toaster. Meanwhile, press the remaining crispy fried onions on to the patties. Serve in the buns with the lettuce and the red pepper mixture.
Get Ahead
Prepare to end of step 2, then cover and chill, up to 5 days ahead. Complete recipe to serve.
Per Serving:
Calories: 318
Fibre: 8 g
Total carbs: 44 g
Sugars: 4 g
Total fat: 9 g
Saturated fat: 3 g
Protein: 13 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
