Curried Veggie Bean Burgers

curried veggie bean burgers

With the summer here at last, it is the perfect excuse to get the BBQ out, and enjoy some al fresco dinning with your friends and family. As much as it is easy to bung some bangers and burgers on the grill, it is also nice to get creative and make some tasty BBQ food which is that little bit different to the BBQ norm.

I really enjoy a spicy bean and veggie burger, so using this as my inspiration I wanted to create a twist on this classic vegetarian burger and make a curry version. Instead of using just beans and vegetables and breadcrumbs, I wanted to make a healthier version so I used some curry flavoured rice to bulk out the burgers, and I used broccoli crumbs instead of bread ones. These are quite mild in flavour, so you could add a hotter curry powder if you prefer, but it makes them ideal for children. Plus the addition of lots of hidden vegetables as well as the beans, with a little bit of mango chutney sweetness, makes these ideal for fussy eaters like my two boys!

Curried Veggie Bean Burgers
a curried version of bean and vegetable burgers
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  1. 1 packet of Bachelors Curry Flavoured Rice
  2. 350ml water
  3. 1 curry stock cube/stock pot
  4. 1 onion finely diced, and cooked
  5. 50g frozen mixed veg (carrots, peas, broccoli and cauliflower)
  6. handful of sweetcorn
  7. 1 tin of curried baked beans, drained so sauce is removed
  8. 1 tin of butter beans
  9. 1/2 head of broccoli, blitzed in a food processor to make fine crumbs
  10. 1 tbsp mango chutney
  11. 1/2 beaten egg
  1. cook the rice as per the instructions adding the extra water and the stock cube
  2. once it has come to the boil, add the frozen mixed veg
  3. leave to cool
  4. meanwhile whizz the butter beans in a food processor - but only lightly as you want them to still have some texture and shape
  5. once it is cool, add the cooked onion, the sweetcorn, the drained curried baked beans and the butterbeans, the broccoli crumbs, the mango chutney and the egg and mix well
  6. shape into burgers - you should make at least 6 but could make 8
  7. leave in the fridge, covered in cling film, to chill for at least 1 hour
  8. once your BBQ is at the right temperature, cook for about 5 minutes on each side to give them that chargrilled look
  9. wrap in foil and place back on the BBQ for 10 more minutes
  10. Serve in a bun if you like, but I find they are quite substantial so I eat them with some salad and a corn on cob and some extra mango chutney on the side
Mummy Mishaps



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These were really tasty and very filling too owing to them containing rice, so I did not feel the need to serve them in a bap. They made a nice change to spicy veggie burgers and were very easy to make, and eat!


Collaborative post where my ingredients and time were compensated for

3 comments / Add your comment below

  1. They look delicious. I love veggie burgers as a summer alternative. They’re not as heavy as beef burgers and they don’t make me feel as guilty 😉 Super clever idea to use rice to make them. I would have never even considered that x

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