Veggie Burgers

These can be made up for the week and stored in the freezer. Packed full of protein, they make great lunches. 


1 cup cooked kidney beans

1 cup cooked brown rice (I used sprouted brown rice )

1 diced red onion (cooked)

2 tbsp panko breadcrumbs (these are gluten free – you could use regular breadcrumbs too)

1/4 cup of aquafaba (reduced liquid from cooking the beans- you can use the juice from any canned beans)

2tbsp ground flax mixed with 3 tbsp water and left to thicken 

1/4 tsp Himalayan salt

1/4 tsp garlic powder 

1/4 tsp cayenne 


  • Mash the cooked beans and add the rice, salt and spices
  • Mix well
  • Add the cooked onion
  • Add in the breadcrumbs 
  • Add the bean liquid and mix
  • Add the flax egg
  • Form into flat burger shapes and cook at 160 degrees for 20-25 minutes fan assisted, turning half way through

These were delicious topped with caponata and fresh tomato on gluten free buns smeared with puréed squash.

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