Butter Bean Harissa Burgers
The simplicity of these butter bean burgers is that they’re simply beans and spices with a breadcrumb coating. So flavourful and ideal for a quick weeknight summer meal. The harissa adds some smoky spice, while the mango chutney adds a contrasting spicy sweetness that creates an explosion of tastes in your mouth when biting into these bad boys.
What you need to make my butter bean burgers
- Butter beans
- Garlic
- Lime
- Harissa paste
- Cumin
- Paprika
- Turmeric
- Cornflour
- Mango chutney
- Breadrcumbs – you can use homemade of panko
- Flour
- Non-dairy milk
How to make butter bean burgers
How to make butter bean burgersMash all the ingredients except the breadcrumbs, flour and non-dairy milk together in a bowl (alternatively you can use a food processor). This can be made easier if you use your hands!
Shape the mixture into 4 even burgers. If you want to batch make these, they’re perfect for this if you double or triple the ingredients and simply freeze them pre-frying.
Place the breadcrumbs, flour and non-dairy milk into three separate bowls.
Using one “wet” and one “dry” hand, lightly dust each burger first with the flour with your dry hand, then the milk with your wet hand, and then finally coat with breadcrumbs on both sides with your wet hand. Set aside each burger ready for frying.
Heat the vegetable oil in a large frying pan. You want enough oil to cover the entire base of the frying pan. Wait until it is very hot before adding in the burgers gently with some tongs.
Cook the burgers for about 5 mins on each side until golden brown. To help this along you can tip the pan gently to make sure everything is cooked. The turmeric and spices should give these burgers an incredible colour.
These burgers could also be baked in the oven or in an air-fryer if you prefer to go oil-free. They will need to be cooked at a higher heat to become golden brown.
Once golden, serve in a burger bun with lettuce, red onion, tomatoes and some extra mango chutney! Perfect served with my loaded sweet potato fries.
Enjoyed these burgers? Why not try
- Smoky Spicy Tofu Burgers
- Spicy Cauliflower Burgers
- The Ultimate Vegan Cheeseburger
- Spicy Bean Burger
- Easy Falafel Burger
Did you make this butter bean burger recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Butter Bean Harissa Burgers
Ingredients
- 400g tin butter beans (drained and rinsed)
- 1 clove garlic (minced)
- Zest of a lime (or lemon)
- 1 tbsp harissa paste
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tbsp turmeric
- 1 tbsp cornflour
- 1 tbsp mango chutney
- Sea salt & black pepper
- 5 tbsps panko breadcrumbs or dried homemade breadcrumbs (use GF breadcrumbs for GFO)
- 5 tbsp flour (use more if needed)
- 100-200 ml non-dairy milk (use more if needed)
- sunflower oil for frying (about 2cm deep in large frying pan)
Serve with
- 4 burger buns
- Lettuce
- 1/2 red onion (sliced)
- 4 tsp mango chutney
Instructions
- Mash all the ingredients except the breadcrumbs, flour and non-dairy milk together in a bowl (alternatively you can use a food processor).
- Place the breadcrumbs, flour and non-dairy milk in three separate bowls.
- Shape the mixture into 4 burgers.
- Lightly dust the burgers with the flour, then coat in the milk, and then coat with breadcrumbs on both sides.
- Heat the oil in a large frying pan. When the oil is hot, fry the burgers for about 5 mins each side until golden brown.
- Serve with burger buns, lettuce, red onion, tomatoes and some extra mango chutney.
Video
Notes
- Use more flour, non-dairy milk, or breadcrumbs if needed. This is just a guide for the amounts I used.
- A top tip for coating with breadcrumbs is to keep one hand your "wet" hand and one hand your "dry" hand. Only handle the flour with the dry hand, and the milk and breadcrumbs with your wet hand, so that things don't get messy in the bowls, and you don't have to keep washing your hands.
- If frying, make sure to use vegetable oil and get the oil hot before adding the burgers. Using tongs, add the burgers in carefully one by one, and leave alone for 5 minutes before turning. If the sides need cooking, you can gently tip the pan to one side, and then the other to cook the sides of the burger too.
- These can also be baked in the oven or an airfryer at a higher heat if you want an oil-free alternative.
Nutrition
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2 comments
Teknik
The harissa adds some smoky spice, while the mango chutney adds a contrasting spicy sweetness that creates an explosion of tastes in your mouth when biting into these bad boys.
Abby
I love this recipe! I’ve come back a few times to make it, and I’m not vegan or even vegetarian. I didn’t have mango chutney the times I made it, so I subbed whatever I had in my fridge, like a sweet chili sauce