I made these veggie burgers one weekday when I was craving something warm and filling—but still light enough to not weigh me down after lunch. I had two tins of beans sitting in the cupboard and some spinach about to go soft. It felt like the perfect no-meat challenge.
The first batch? A bit of a flop. I blended the mixture too smooth, and they just turned into mush in the pan. But after a second go—keeping the mix chunky, chilling the patties well, and frying them gently—they came out just right: golden on the outside, soft inside, and full of real, earthy flavour.
You don’t need fancy gear for this. Just a frying pan, a food processor, and a bit of chill time. Let’s do it.
WHAT MAKES THESE BURGERS WORK
These veggie burgers are hearty, cheesy, and satisfyingly crisp on the outside—but you won’t need any eggs or breadcrumbs to bind them. The combo of butterbeans and kidney beans gives a creamy-yet-firm texture, while Parmesan and sun-dried tomatoes bring serious flavour.
The trick is to not over-process. You want chunks! And the chilling step is non-negotiable—otherwise, they’ll fall apart in the pan.
Perfect for meal prep, lunchboxes, or quick dinners when meat just isn’t it.
INGREDIENTS + WHY THEY MATTER
Olive oil (1 tbsp + 2 tbsp) – For softening the veg and crisping the burgers.
Onion (1 large) – Adds sweetness and depth.
Garlic (1 clove) – A subtle kick of flavour.
Baby spinach (75g) – Fresh and light, it melts into the mix.
Butterbeans (1 x 400g tin) – Creamy and binding.
Kidney beans (1 x 400g tin) – Adds richness and colour.
Basil (small bunch) – Brings freshness to the mix.
Sun-dried tomatoes (8) – Tangy and umami-packed.
Parmesan cheese (50g) – Adds sharpness and helps bind.
Plain flour (50g) – For a crispy, golden coating before frying.
COMMON BURGER MISTAKES + HOW TO AVOID THEM
| What Went Wrong | Why It Happens | How To Fix It |
|---|---|---|
| Burgers fell apart | Didn’t chill the mix long enough | Chill for at least 30 minutes before frying |
| Texture too mushy | Over-blended the beans | Pulse just until chunky |
| Not crispy | Didn’t coat evenly in flour | Press flour lightly onto the surface before frying |
| Lacked flavour | Skipped seasoning | Always taste the mix before shaping |
HOW TO MAKE MARY BERRY’S VEGGIE BURGERS
Cook the Onion and Spinach
Heat 1 tbsp olive oil in a frying pan. Cook the onion over high heat for 3–4 minutes, then stir in the garlic. Reduce the heat, cover, and cook gently for 15 minutes. Uncover, increase the heat, and add spinach. Cook until wilted. Set aside to cool.
Blend the Mixture
In a food processor, add butterbeans, kidney beans, basil, sun-dried tomatoes, Parmesan, and the cooled spinach-onion mix. Pulse just until combined and chunky. Don’t over-blend! Season with salt and pepper.
Shape and Chill the Burgers
Divide the mixture into 6 patties. Place on a tray or plate, cover, and refrigerate for 30 minutes to firm up.
Coat and Fry
Spread flour on a plate. Dust each burger with flour. Heat 2 tbsp olive oil in a frying pan and fry burgers for about 3 minutes per side until golden brown and heated through.
Serve
Serve hot with salad, buns, or any sides you love.
TIPS FROM MY KITCHEN
- I always chill the patties first—it helps them hold their shape when frying.
- I use freshly grated Parmesan—it melts better into the mix.
- I never skip the flour coating—it gives the burger that satisfying crust without deep frying.
STORAGE + SERVING
Fridge: Let burgers cool completely, then store in an airtight container for up to 3 days.
Freezer: Freeze burgers on a tray, then transfer to a freezer-safe container. Lasts up to 3 months.
Reheat: Pan-fry with a little oil for 2–3 minutes per side or bake at 180°C / 350°F for 7 minutes, flipping once.
Serve with: Salad, pickles, burger buns, or grilled veg.
FREQUENTLY ASKED QUESTIONS
Q: Can I skip the flour coating?
A: I wouldn’t. It gives the burger a crispy finish and helps it brown beautifully.
Q: Can I make them in advance?
A: Yes! You can make and chill the patties up to 24 hours ahead—or freeze them raw.
Q: What can I use instead of Parmesan?
A: A sharp vegan cheese or grated mature cheddar will work. Just adjust the seasoning.
Try More Recipes:
Mary Berry Veggie Burgers
Course: Side DishesCuisine: BritishDifficulty: Easy6
servings20
minutes15
minutes161
kcalCrispy on the outside and tender on the inside, these veggie burgers are rich with beans, Parmesan, and sun-dried tomato. They’re satisfying, freezer-friendly, and perfect for quick lunches or a no-meat dinner that doesn’t feel like a compromise.
Ingredients
- For the burgers:
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
75g baby spinach
1 x 400g tin butterbeans, drained
1 x 400g tin kidney beans, drained
Small bunch basil, chopped
8 sun-dried tomatoes, chopped
50g Parmesan cheese, finely grated
- For the coating:
50g plain flour
2 tbsp olive oil
Directions
- Heat 1 tbsp olive oil in a frying pan. Cook onion over high heat for 3–4 mins, then stir in garlic. Cover, lower heat, and cook for 15 mins. Increase heat, add spinach, and cook until wilted. Let cool.
- Place butterbeans, kidney beans, basil, sun-dried tomatoes, Parmesan, and cooled veg into a food processor. Pulse until roughly chopped—don’t over-blend. Season with salt and pepper.
- Shape into 6 patties and chill in the fridge for 30 minutes.
- Coat each burger in flour. Heat 2 tbsp olive oil in a pan. Fry each burger for 3 mins per side until golden and heated through. Serve hot.
Notes
- I chill the shaped burgers for at least 30 minutes—it helps them stay firm when frying.
- I only pulse the mix 3–4 times—leaving some texture gives a much better mouthfeel.
- I coat generously with flour—it adds the crispness you need.