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Beautiful gluten-free, nut-free, soya-free meat-free beanburgers

Makes 4 large burgers or 8 smaller ones
Course can be Dairy-free, Gluten-free, Meat-free, Nut-free, Soya-free
Author Vicki Montague - The Free From Fairy


  • 400 g tin kidney beans rinsed
  • 400 g tin butter beans rinsed
  • 3 spring onions white and green bits, finely chopped or 1 small red onion
  • 1 clove garlic finely chopped
  • Half tsp chilli flakes
  • 1 tsp cumin
  • 2 tsp sundried tomato pesto
  • Large handful fresh coriander finely chopped
  • 3-4 tbsp gluten free flour
  • 2 medium eggs it also works with 1 if you only have one!
  • 100 g feta cheese crumbled (leave out if avoiding dairy)
  • Approx. 1tbsp Olive oil for cooking


  1. Place the beans in a large bowl and mash them with a potato masher or fork until broken up.
  2. Using a food processor or hand-held equivalent, finely chop the onion and garlic, adding water if neccessary to achieve a 'paste' (if you do this you will need to add more flour!
  3. Add all the remaining ingredients into the bowl and give it a good mix, seasoning with black pepper (and salt if you want to and are not feeding children).
  4. Mold into patties the size that you require.
  5. Place the burgers into a large frying pan with the oil, on a medium heat.
  6. Cook for approx. 5 minutes until the underside is nicely browned. Take care turning them over because they can be rather fragile.
  7. Once turned over cook for a further 5 minutes.
  8. Alternatively, bake on a greased baking tray in a pre-heated oven at 180 degrees for approx. 15 minutes on each side, or until golden and cooked through.
  9. Serve with gluten free buns or with a lovely brown rice salad and salad leaves. I made a brown rice salad by cooking the rice as per the instructions on the packet and cooling it. I then added plain yogurt, chopped coriander, olive oil, lemon juice, sweetcorn and black pepper...yum!