Introduction
Ever had one of those days where you just want dinner to magically appear, but also secretly want to impress your taste buds? Enter the spicy bean burger—your new best friend for cozy weeknights or lazy weekends when cooking feels like a marathon.
It’s like the plant-based superhero of meals: hearty, full of personality, and just the right kind of spicy kick to keep things interesting without setting off the smoke alarm. Plus, it’s bundled up in a crisp lettuce hug with a salsa that’s basically a fiesta in your mouth.
Trust me, this burger doesn’t just talk the talk; it struts the strut down your dinner plate runway. Ready to make your kitchen smell like a five-star vegan joint without breaking a sweat? You can even serve it in portobello ‘buns’ for an extra twist on presentation.
Let’s get you hooked on this bean-tastic adventure—because why should meat have all the fun?
Ingredients
- 1 large red onion
- 2 tbsp olive oil
- 2 cloves of garlic
- 2 medium courgettes (grate with love)
- 2 medium carrots (hand-grated magic)
- 1 x 400g tin of kidney beans
- 100g cooked rice
- 1 tbsp harissa paste
- 2 tbsp crunchy peanut butter (nutty goodness)
- A small bunch of coriander
- 50g sesame seeds
For the avocado salsa:
- ½ yellow pepper
- 2 tomatoes
- 1 large ripe avocado
- 2 tomatoes
- ½ a small red onion
- 1 red chilli
- Juice of 2 limes
- A small bunch of coriander
If you’re new to the magic of bean burgers, this ingredient list is your ticket to flavor town! It’s like a plant-powered party in every bite, mixing wholesome beans, crunchy veggies, and a cheeky splash of harissa to keep things interesting. This recipe is a great way to enjoy flavor-packed burgers that appeal to both vegans and non-vegans.
How to Make It
Alright, let’s explore the magic of turning humble ingredients into the kind of spicy bean burgers that make your taste buds do a happy dance. Start by grabbing your large red onion (all of it, because we’re not shy here) and giving it a good chop. Toss it into a sizzling pan with 2 tablespoons of olive oil to soften up and get that lovely caramelized sweetness going.
While the onion is doing its thing, crush up 2 cloves of garlic to join the party. Now, here’s an essential pro tip: grab those 2 medium courgettes and 2 medium carrots and grate them by hand. Resist the lazy urge to use a food processor—trust me, soggy veggie mush isn’t the vibe we’re going for. Those freshly grated veggies bring the perfect texture and a sneaky bit of crunch.
Drain and rinse your 400g tin of kidney beans, then mash them up with 100g of already cooked rice (leftover rice is your secret weapon here). Stir in a generous tablespoon of harissa paste for that spicy kick and 2 tablespoons of crunchy peanut butter—because if you’re vegan, peanut butter is basically edible gold. If nuts aren’t your thing, sunflower seed butter is a solid swap.
Chop up a small bunch of coriander and add that fresh herby goodness, then sprinkle in 50g of sesame seeds to give your burgers a little nutty pop. Mix everything up until it’s all hugging each other nicely, then shape into about 10 burger-sized patties. They’re ready to hit a hot pan or grill to get that crispy outside that makes you go “mmm.”
While the burgers are sizzling away, it’s salsa time. You’ll want to peel and dice half a yellow pepper, 2 juicy tomatoes, half a small red onion, and a big ripe avocado—because what’s better than creamy avocado? Add a finely chopped red chili for a cheeky heat boost and squeeze the juice of 2 limes over the mix.
Don’t forget to throw in a small bunch of coriander to keep things fresh and zesty. Let this salsa mingle for a bit; it’s the perfect partner in crime for your spicy bean burgers. Now, for the final touch, don’t just slap that patty between boring buns—wrap it in the crisp outer leaves of iceberg lettuce.
It’s like a crunchy, invigorating hug for your burger, keeping everything light, fresh, and totally plant-powered. Adding a dollop of hummus can enhance the flavor of your meal, as it’s a flavorful dip that complements various snacks. If you’re feeling fancy, and you’ve just created a feast that even carnivores might envy.
Bonus Tips
- Feeling wild? Swap out the harissa for your fave hot sauce and release a flavor firework that’s totally plant-powered.
- Don’t just lettuce wrap—try collard greens for a burger hug that’s a bit leafier and a lot more badass.
- Toss leftover salsa on scrambled tofu for a breakfast remix that’ll have you dancing before your morning coffee.
- For an extra burst of flavor, serve your burger with sweet chili sauce that adds a deliciously spicy kick.
Why You’ll Love It
This spicy bean burger is basically the superhero of plant-based dinners—quick to whip up, full of zesty personality, and flexible enough to charm even the pickiest tofu skeptics.
It’s like your taste buds went on a little holiday, but without the jet lag or questionable airport snacks.
Plus, it’s beginner-friendly, so you can impress your friends without needing a culinary cape.
Who knew vegan burgers could be this much fun (and flavor) wrapped in a crunchy lettuce hug?
And with the right toppings, you can create a meal that challenges assumptions about vegan dishes being bland and leaves everyone craving more.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 15 g
Carbohydrates: 40 g
Fat: 8 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Including ingredients like plant-based protein sources can enhance the nutritional profile of your meals.
