Veggie Burgers

Veggie Burgers

Veggie Burgers

Write this recipe down now, trust us, you’re going to keep coming back to it. The next recipe for children and a great way to use up leftovers. You only need 2 tins pulses, a slice of bread, leftover veg and a paste of your choice to make these delicious veggie burgers.

Partnership with Cook School.


400g can cannelini beans, drained and rinsed 
400g can kidney beans, drained and rinsed 

2 tablespoons peas, cooked 
2 spring onions, trimmed & finely chopped 
1/2 carrot, peeled and grated 
1 slice toast, made into breadcrumbs (about 3 tablespoons)*
2 teaspoons harissa paste 
2 tablespoons sunflower oil 


to eat  - buns, salad, slices of cheese (or vegan cheese) and mango chutney or other relishes







roasting tray 


Serves 4 

  1. Tip a can of drained and rinsed cannellini beans into a bowl. Add a drained and rinsed can of kidney beans. 
  2. Using clean hands mash the beans with your fingers, keep squashing and squeezing until all the beans are squashed.
  3. Add peas, spring onions, carrot, breadcrumbs, harissa paste and freshly ground black pepper and mix together really well with a fork.
  4. Bring the mixture together in one big ball. Split the ball in half, then split each half in half to make quarters. Shape each quarter into a ball, flatten slightly and mould with your hands to make each into a burger shape.
  5. Drizzle the oil over a baking tray, sit the burgers on the oil, turn over so that both sides are coated in oil.

Using oven gloves put into the oven and cook for 20 minutes until cooked and golden.

We used cannellini beans and kidney beans, but you could also try other tinned beans or lentils. Harissa paste adds a great depth of flavour, but these burgers are also good with leftover tomato pesto! Have a go experimenting with different combinations and let us know how you get on, we’d love to see!

Watch Cook School's video to see how they make their Veggie Burgers