This juicy Spicy Bean Burger is a delicious vegan BBQ option—full of flavour, moist and sturdy enough to hold together on the grill.
Try this satisfying vegan burger recipe this weekend. These aren’t the dry, crumbly patties that disappoint in pubs; they’re big, juicy and packed with bold taste.
There are countless veggie-burger bases—beans, tofu, sweet potato, squash or soya mixes. This version combines beans and pre-cooked rice for body (inspired by Anna Jones’ Really Hungry Burger) and adds cooked mushrooms and onions for moisture and a looser, more satisfying texture.
The intense savoury hit comes from Marmite and a touch of chilli. If you enjoy bold, umami-packed flavours, these burgers will be a hit.
📝 What you need
Ingredients
Tinned butterbeans are creamy and nutritious with a meaty texture and a mild flavour that lets the other ingredients shine.
Marmite adds deep savoury umami. If you don’t like Marmite, use nutritional yeast, grated vegan cheese or a teaspoon of vegetable stock powder instead.
Red chilli — one deseeded chilli gives a warm background heat. Keep the seeds for more heat or use dried chilli flakes or powder as an alternative.
Nut butter helps bind the burgers and gives a pleasant background flavour. Cashew, almond, peanut or tahini all work.
Pre-cooked rice — a pouch of brown rice is convenient, but leftover rice is perfect for this recipe. If freezing or reheating rice, follow standard food-safety guidance.
Mushrooms add juiciness—cook them until their liquid evaporates so the mixture isn’t watery. Chestnut or flat mushrooms give a darker colour and rich flavour.
Equipment
You can mash the beans by hand or use a food processor or mini chopper for a smoother paste. For small jobs a compact food processor is handy; for larger batches a bigger processor is useful.
❄️ Freezing
These spicy burgers freeze well after shaping but before cooking. Stack them with squares of greaseproof paper between each patty and wrap the stack in foil.
Because they contain rice, freeze them as soon as they have cooled. When cooking from frozen, add about 5 minutes to the cooking time and ensure they are piping hot throughout before serving.
Make a big batch to keep on hand for quick meals.
👩🏽🍳 What else can I make with Butterbeans?
Butterbeans are versatile and nutritious. Try them in stews, pâtés, hummus or chunky vegetable soups for creamy, protein-rich dishes.
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If you liked that…
You might also enjoy other vegan recipes from The Veg Space, such as black bean burgers, creamy vegan coleslaw, hot dog onions or Marmite flatbreads.
📖 Recipe
Spicy Bean Burger
Ingredients
- 400 g tin butterbeans (or other white beans), drained and rinsed
- 2 tablespoon Marmite (or other yeast extract)
- 1 red chilli seeds removed
- 2 tablespoon nut butter (cashew, peanut or other)
- 150 g pre-cooked rice (leftover rice or microwave pouch)
- 75 g breadcrumbs (about 2 slices of bread blitzed)
- 1 tablespoon rapeseed or sunflower oil
- 1 small red onion
- 2 garlic cloves
- 350 g mushrooms chestnut or flat mushrooms
- plain flour for dusting
Instructions
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Preheat the oven to 200°C (fan) / 400°F / Gas Mark 6.
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In a blender or food processor, blitz the butterbeans, Marmite, chilli and nut butter to a smooth paste. Transfer to a large bowl.
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Add the rice and breadcrumbs to the bean mix. Mash together with a fork or potato masher until fully combined.
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Heat a tablespoon of oil in a large frying pan.
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Peel and finely chop the onion and garlic. Add to the pan and cook gently for 3–4 minutes until softened.
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Finely chop the mushrooms, add them to the pan, season with salt and pepper, and cook until most of their liquid has evaporated and the pan is fairly dry.
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Once slightly cooled, add the mushrooms and onions to the bean mixture and mix well. Chill in the fridge for about 20 minutes to firm up.
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Divide the mixture into six equal portions. Dust your hands with a little flour, roll each portion into a ball and pat down on a board to form burgers.
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Oil a baking tray and place the burgers on it, turning them over after placing so both sides are oiled.
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Bake for 15–20 minutes until golden with a crisp crust.
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Serve in a bun with mashed avocado, red onion, tomato and salad, or your preferred toppings.
Video
Nutrition
Calories: 293kcal
Carbohydrates: 46g
Protein: 11.3g
Fat: 6.1g
Fiber: 3.9g
Sugar: 1.1g
Let us know how it was! Mention @thevegspace or #thevegspace.
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For more quick and easy vegan recipes see the author’s book Vegan in 15.
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