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
400g
tin kidney beans, drained
400g
tin black beans, drained
1/2tsp.
ground cumin
2Tbsp.
chipotle paste
4
spring onions, trimmed and roughly chopped
small bunch coriander, roughly chopped
150g
roasted red peppers from a jar, drained
75g
crispy fried onions, crushed - we used French's
250g
pack cooked quinoa - we used Merchant Gourmet
100g
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
