Smoky bean burgers with a quick tomato topping
These soft-centered bean burgers use oats to help bind the mixture. They are best handled gently and served in a bun with a fresh topping rather than expected to behave exactly like a meat burger.
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Smoky bean burgers with a quick tomato topping
Ingredients
How to make it
- Mash beans in a bowl, leaving a little texture. Stir in oats, onion, tomato paste, spices and seasoning.
- Let stand for 10 minutes so oats absorb moisture. Shape into four compact patties; if too wet, add a small spoonful of oats.
- Heat oil in a nonstick pan over medium heat. Cook patties gently for 6–7 minutes per side until hot throughout and browned, turning once carefully.
- Mix tomatoes with lemon juice and a little seasoning. Serve patties in buns with the topping.
Make it work in your kitchen
Use canned beans, not raw or inadequately cooked kidney beans. Dry the drained beans well before mashing. The mixture should hold when pressed but will remain more delicate than a commercial burger. A wide spatula helps with turning. Toasted buns provide structure and keep the fresh tomato topping from soaking the bread immediately.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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