How long does spicy bean and coconut burgers [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve spicy bean and coconut burgers [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make spicy bean and coconut burgers [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spicy bean and coconut burgers [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spicy bean and coconut burgers [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spicy Bean and Coconut Burgers
[Vegan]

MS By: Mouthwatering Vegan (Miriam Sorrell)

Author Bio

Miriam is the creator of Mouthwatering Vegan, the enormously popular vegan food blog, and winner... Read More

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Spicy Bean and Coconut Burgers - One Green Planet

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Spicy Bean & Coconut Burgers [Vegan]

4 burgers

Dairy Free

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,... Read More

Ingredients You Need for Spicy Bean and Coconut Burgers [Vegan]

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

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How to Prepare Spicy Bean and Coconut Burgers [Vegan]

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).
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).
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.
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).