Ultimate veggie burger


This ultimate veggie burger takes inspiration from the Minimalist Baker and their recipe on grill-able veggie burgers. They do take a bit of time to prepare, but make a large batch and keep them in the freezer.  They taste amazing, have around 18 grams of protein per burger but most importantly, they don’t disintegrate on the barbecue.

Makes about 5 large patties


155g of quick cook brown rice

120g of walnuts

230g of canned kidney beans (but any type of canned beans will do)

25g of bread crumbs

A small onion

1 tablespoon of smoked paprika

1 teaspoon of cumin

A sprinkle of chilli flakes

A teaspoon of brown sugar

3 tablespoons of HP sauce (If outside of the UK or Ireland try a decent barbecue sauce.)

A few glugs of olive oil


  • Boil your rice until fluffy. Mine usually takes around 25/30 minutes. Make sure there isn’t any bite in the rice, it needs to be completely soft.
  • Chop up your walnuts finely and lightly toast in a pan on a medium heat. (No oil necessary, you will be able to smell when they are ready to come off.)IMG_20170725_133351.jpg
  • Chop your onion finely and fry over a medium heat with a few drops of oil until soft and brown.
  • Drain the kidney beans.
  • Add the walnuts, onion, beans, spices, sugar, bread crumbs, a few pinches of salt and pepper and mix.
  • Next add the HP sauce and mix again. Try to crush the beans so it makes a thick paste.
  • Once your rice is cooked and drained add it to the mix and add the oil.
  • Stir for your life! You want to make sure that the mix becomes thick and well mashed together.IMG_20170725_135250.jpg
  • Form into patties.
  • If you are preparing for a barbecue, fry with a little oil until sealed on both sides. If not, fry until crispy on the outside.




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