This simple vegetable bean burger recipe turned out to be one of the most popular recipes in my first book, UnDiet. They are all at once easy to make, seriously fibre-rich, and deliciously flavourful. Many of the frozen veggie burgers you can buy in stores are full of hexane-extracted soy fillers, gluten, synthetic flavours and other nonsense – not to mention seitan burgers. Unlike the store bought variety these vegetable bean burgers are a veggie burger that actually uses vegetables.
What has made this recipe such a reader favourite is how diverse it can be enjoyed. For example:
- Put it in a bun and enjoy it like a regular burger.
- Bake it in a long shape and wrap it up in a collard with your other favourite toppings.
- Give your salad a couple of these as a protein-powered topper.
- Enjoy on the go with a little spread of your favourite dip.
- Make them into small, round balls and serve as an appetizer.
These also freeze amazingly well, so I’d recommend making a double batch while you’re at it, and either freezing raw to cook fresh when you want them, or bake up the whole lot and freeze what you don’t eat. These will thaw and crisp up nicely in the toaster for a quick dinner addition.Print