Veggie burger with beans

Surely one of my favorite comfort foods is a veggie burger or the vegan burger. Lately, I often opted for convenience and just bought the burgers at the store. Now there are also some really fantastic tasty vegan burgers to be found in supermarkets these days. Only nothing beats a homemade veggie burger with only healthy ingredients anyway.

And it’s also so easy to make it yourself. I admit, it takes a little more time than taking a vegan burger out of the package and frying it in the pan, but it’s so much more satisfying! This veggie burger is best with a hamburger bun, caramelized (or little) onions, lettuce, vegan mayonnaise with pressed garlic, tomato slices and some pickles! My mouth is watering again.

By the way, you can also choose, for example, black beans or other beans in this burger. Vary as much as you like!

Veggie burger is that healthy?

Did you know that legumes help you lower your LDL cholesterol levels? So the kidney beans and capuchins in this veggie burger are more than just more delicious! Legumes are also high in protein and fiber. That’s where your bowels go nice ;-). Personally, I love legumes like chickpeas and lentils. For example, this couscous salad with chickpeas or how about an Indian spicy lentil curry. There are so many possibilities with legumes!

Source: Nutrition Center

Veggie burger with beans

Making a healthy vegan burger yourself? That’s not difficult with this recipe.
Cooking time 40 minutes
Number of persons 4 citizens


  • 150 gr mushrooms chopped
  • 4 garlic cloves
  • 115 gr capuchins drained and rinsed
  • 240 gr kidney beans drained and rinsed
  • 7 tbsp chickpea flour
  • 3 tsp capers
  • Juice of ½ lemon
  • Lemon zest from ½ organic lemon
  • Handful of cilantro chopped
  • Handful of oregano chopped
  • 1 shallot chopped
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric
  • ½ avocado
  • ½ red onion


  • First make the spice mixture: roast coriander and mustard seeds briefly. Are they starting to smell? Then remove them from the heat and grind them finely in a mortar.
  • In a mortar, make a garlic pulp from 4 peeled garlic cloves and some sea salt. You can do it with a chef’s knife, of course.
  • Fry the shallot and add the garlic pulp and spice mixture plus turmeric. Stir everything together.
  • Add the chopped mushrooms.
  • Add half the cilantro and half the lemon zest. Stir well again.
  • Remove the mushroom mixture from the heat and set aside.
  • Place the capuchins and kidney beans in a large bowl and mash them. You can do this with a fork, but I prefer to use a potato masher or masher.
  • Add lemon juice, oregano and the rest of the lemon zest and the rest of cilantro. Also add the mixture of mushrooms, plus: capers, salt, pepper and 7 tablespoons of chickpea flour.
  • Mix everything well with a spoon first and then knead burgers with your hands.
  • Let the burgers rest in the refrigerator for 10 minutes. This will allow them to stiffen up a bit.
  • Meanwhile, turn on the oven to 170 degrees Celsius.
  • In a frying pan, fry the burgers on both sides until they are a nice, brown color.
  • Place the burgers on a baking sheet and place in the oven for 15 minutes.
  • Top some toasted sandwiches with iceberg lettuce, tomato, cucumber and pickle. Add vegetable mayonnaise and ketchup, burger on top and top with slices of avocado, red onion rings and chopped red onion, and enjoy. Enjoy your meal!


Tip: Mayo line from Remia is egg-free and therefore 100% plant-based. Another tip: I like to work with products I already have in the house to avoid unnecessary food waste. When I made these burgers, we still had some corn bread in the house. If you grill that in a grill pan, you get those beautiful black-brown stripes on it. Of course, you can also use hamburger buns. Then be sure to check carefully that there is no milk protein or powder in the ingredient list.