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Well, I simply adore flageolet beans – I use them frequently, and I purchase the tinned ones for convenience. This time I thought, “I shall burger you for tonight," and that’s what I did. Not only that, but I also felt like making something a little different with them. So, I added some desiccated coconut, herbs and spices and, just to give it that extra twist, some zest. The result... find out for yourself, as, so far, I haven’t found the words to express the flavor of these magical burgers. Easy to make and highly nutritious, you’re going to like these!

Spicy Bean and Coconut Burgers [Vegan]

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4 burgers


  • 2 slices dry wholemeal bread
  • 1 large onion, coarsely chopped
  • ½ red chilli, chopped
  • 3 garlic cloves
  • 1 tin (400 grams) of flageolet beans (if tinned, first drain & wash)
  • 1 tsp curry powder
  • 2 tbsp unbleached flour
  • 1 tsp nutritional yeast
  • salt to taste
  • the zest of a lemon
  • 1 tbsp fresh oregano (or 1 tsp dried oregano)
  • 1 tbsp fresh mint or 1 tsp dried mint
  • 1 tsp coriander seeds
  • ½ tsp turmeric
  • ½ tsp ground cardamon
  • 2 tbsp desiccated coconut
  • 1 tsp cumin powder
  • extra flour and desiccated coconut for coating/dusting


  1. Place the onion, garlic and chilli in a food processor, and process for a couple of minutes, until totally smooth.  Then and the herbs and spices, and continue to process. Add the remaining ingredients, and continue to process for another minute (don’t overdo it, you don’t want a dip – just a very thick mixture).
  2. Next step, take the mixture out and shape into a ball, then slightly flatten the top in the palm of your hands, and place onto a plate on which you have already spread a thin layer of flour and desiccated coconut, to coat the burger.  Then turn it over to coat the other side. Place them onto a floured plate, and refrigerate for at least an hour (the longer the better).
  3. Add a little olive or canola oil in a non stick frying pan, and fry your burgers on a medium to low heat for just over 5 minutes on each side.  When they are nice and golden, turn again for a final few seconds, and then serve immediately on toasted burger rolls of your own choice – needless to say, include whatever filling you wish.
  4. As the burger is quite filling in itself, and if you have no accompaniments in mind, then I find it a good idea to fill the burger with yummy and nutritious ingredients.  Make sure you prepare them prior to frying your burger, so that all can be eaten warm and fresh.  I included one layer of vegan mayo, followed by a thin slice of beet, raw sliced red onions, and vegan cheese.  I added the cheese after frying the burger (and prior to putting it in the roll), by applying a few slices and putting it under the grill for the cheese to melt, then quickly popping it into the bun, followed by a layer of yummy, sliced gherkins, tomatoes, optional fried sliced mushrooms, and fresh iceberg lettuce.  Then on the other side of the toasted bun, I spread some mustard (I simply love mustard with burgers, but again, it’s optional).

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  • Coconut


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  1. Made these a couple of days ago and have to say they were absolutely delicious. I am not a vegetarian, yet, but I could happily have these any day of the week. Not sure were " makes 4 " comes from my mix made 10 and I found 2 was plenty for a main meal while my better half had 3. Served them with mango chutney and noodles coated with sesame oil and sesame seeds.

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