Veggie Bean Burger
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced veggie and bean patties made from kidney and black beans, coated in breadcrumbs and fried until crispy. Served on a bun with classic burger toppings. Hearty, meat-free, and packed with flavor from Cajun seasoning.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g (14 oz) tin kidney beans (drained - but reserve the liquid)
- 400 g (14 oz) tin black beans (drained)
- 1 tbsp tomato puree ((paste in USA))
- 20 g (1/4 cup) gram flour (also known as chickpea flour or besan)
- 1 tbsp cajun spice
- ½ tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 150 g (1 1/3 cups) grated mature cheddar cheese
- 60 g (1/2 cup) plain (all-purpose) flour
- 2 eggs (beaten)
- 100 g (2 cups) fine golden breadcrumbs
- 240 ml (1 cup) oil for frying
- brioche buns (sliced in half and toasted)
- slices of burger cheese ((i.e Kraft slices))
- ketchup
- tomato slices
- shredded romaine lettuce
- mayonnaise
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 2261mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1126mg
- Calcium
- 633mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2261MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.