Quick Kidney Bean Burgers Recipe

Who said burgers can't be fabulous just because they lack meat?  This quick and easy kidney bean burger recipe is delicious, filling and can be trimmed up and glorified in any way you like.  Just serve with potato wedges or chips, salad and a glorious array of toppings.  Yum!  Make extra and freeze them wrapped individually in greaseproof paper and then foil for easy cooking.  If going camping, take them with you frozen to pop on the barbecue or over the fire when you get there.

Quick Kidney Bean Burgers

Makes 6 burgers - wrap any extras in greaseproof paper and foil to freeze.

Preparation: 10 minutes, Cooking: 15 minutes


400g tin of kidney beans
2 tomatoes, finely chopped
1 garlic clove, crushed
2 heaped tsp mixed herbs
115g breadcrumbs
50g semolina
1 tbsp soy sauce
1 tbsp lemon juice

To serve, as desired:

Burger buns
Pickled cucumbers/burger gherkins
Onion, tomato, lettuce
Sour cream
Cheese slices


1. Drain, rinse, then mash the kidney beans.

2. Mix the beans, tomatoes, garlic and herbs together in a large bowl.

3. Add the breadcrumbs and semolina. Mix well.

4. Add soy sauce and lemon juice. If necessary, add a tablespoon of water to increase moisture (but don’t be tempted to add any more!)

5. Shape into burgers then gently fry in rapeseed oil until golden brown, approximately 10-15 minutes.

6. Serve on lightly toasted buns with salad, relish etc.

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