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Carrot and kidney bean burgers

Nothing beats a good veggie burger, and this one is a great way to help towards your daily dose of protein.

A brilliant recipe from Great British Chefs, the kidney beans and cumin bring a wonderful flavour combo that’ll quickly make these your favourite patties.

They only need a few ingredients, and they taste incredible with all your favourite burger toppings.

Nutritional content

Servings: 6 people

Cook time: 40 minutes


1 carrot, grated

1 onion, finely chopped

1 handful coriander, finely chopped

1 tsp cumin

400g kidney beans, drained and rinsed

2 tbsp oil

2 tbsp flour


  1. Put the kidney beans in a pan and cover with cold water. Then, bring to the boil and simmer for 10 minutes until soft.

  2. In the meantime, add a little oil to a separate pan and cook the carrot, onion, coriander and cumin over a low heat until soft.

  3. When the kidney beans are soft, drain them and add them to the carrot and onion mix. Mash everything together until it reaches a purée consistency.

  4. Stir in 1 teaspoon of flour.

  5. Take a new pan and warm a little oil over a medium heat.

  6. While it’s getting hot, put flour on your hands then shape the mixture into balls - you should get about 6 burgers from this mixture.

  7. Place these balls in the warm oil and flatten with the back of a fork. You may need to do this one at a time, depending on the size of your pan.

  8. Cook for a few minutes, then carefully flip them over to cook the other side.

  9. Serve hot with all your favourite burger toppings.


To store: Once they have fully cooled, put these in an airtight container and keep in the fridge for up to 3 days.


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