Easy Bean Burger with Mustard Mayo (Vegan in 15)

This super-quick vegan bean burger is packed with flavour and soooo easy to make – within 15 minutes! From ‘Vegan in 15’ cookbook by Kate Ford + cookbook review.

Photo by Romas Foord for Vegan in 15

I’ve had lots of readers ask me about cooking vegan meals over the years. I eat vegan a lot and as a huge lover of vegetables I find it easy to whip up plant-based meals. But I know many people worry that it will be a lot of strange ingredients or hours in the kitchen. Nope.

The lovely Kate Ford, from award-winning blog The Veg Space, has come out with Vegan in 15, which has 60 delicious plant-based recipes you can cook in 15 minutes or less.

I’ve been cooking my way through the cookbook and have so far made quite a few. None of the recipes disappoint and they really all can be made in 15 minutes! I’ve actually made the Portobello Mushroom Stroganoff three times now. My (meat-eating) husband loves it, and so do I!

Easy Vegan Bean Burger with Mustard Mayo

We’ve made this easy bean burger twice because they really are sooo easy. It’s a genius idea of Kate’s to use spicy refried beans as the base. It means they already have loads of flavour and the beans are the perfect texture. If you don’t like your burger spicy, just use plain refried beans. I’ve tried both and spicy or not, the burgers are fab.

Easy Bean Burger with Mustard Mayo (Vegan in 15)

These easy vegan bean burgers are easy to make, using the 'cheat ingredient' of spicy refried beans, which are full of flavour.

5 from 7 votes

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Course: Main Course

Cuisine: American

Prep Time: 8 minutes

Cook Time: 7 minutes

Total Time: 15 minutes

Servings: 2

320 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• handful coriander (cilantro) leaves
• .5 can spicy refried beans Half a can = 1/2 cup. (check the label to ensure it's vegan)
• 2 tbsp breadcrumbs
• Flour for dusting
• 1 tbsp rapeseed or sunflower oil
• .5 onion
• 2 large gherkins (dill pickles)
• 1 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• Handful fresh rocket (arugula) leaves
• 2 burger buns

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Instructions

• Chop the coriander (cilantro) leaves finely, and put them into a large bowl with the beans and breadcrumbs.
• Mash it all together with a fork (or use your hands).
• Lightly flour the work surface, then pat half of the mixture into a burger shape and coat lightly with the flour. Repeat with the remaining mixture.
• Heat the oil in a frying pan over a medium heat and fry the burgers for 3-4 minutes on each side until golden and crispy.
• While the burgers are cooking, add the onions to the pan to cook and caramelise.
• In a small bowl, mix the mayonnaise and mustard.
• Cut the gherkin (dill pickle) into slices.
• To serve:
• Cut the bun in half, place some rocket (arugula) on the bottom, add the burger plus a spoonful of mayo, some onions and the gherkin (pickle). Serve immediately.

Nutrition Information

Calories: 320kcal | Carbohydrates: 38g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 729mg | Potassium: 114mg | Fiber: 4g | Sugar: 6g | Vitamin A: 50IU | Vitamin C: 2.6mg | Calcium: 120mg | Iron: 2.5mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Vegan in 15

Vegan in 15 by Kate Ford is a paperback novel-sized cookbook that is packed with 60 plant-based recipes that can be made within 15 minutes. The book has lots of  tips and advice for going vegan, or eating more plant-based meals. There are handy shopping lists  for food and equipment, but Kate has focused on making the transition easy, so most of these items are readily available. She also notes which products you’ll need to check the label on, as some brands aren’t safe for vegans. You can also find the Vegan Store Cupboard on her site.

I really love the recipes. They’re simple, yet really delicious. They completely appeal to my family, even though they eat meat sometimes.

The book is paperback so there aren’t many photos, which is the only downside to this fantastic cookbook. I’m an experienced cook, but since this book is so perfect for novice vegan cooks, I’m sure it would be even more useful if they had a visual guide to aim for when cooking. Regardless, the recipes are all very easy to follow so even without images you’ll surely have lots of success with them.

The Recipes

The book is split up into: brunch, soups, salads, lunch, small plates, main dishes, decadent desserts. The recipes include Smokey ‘Full English’ on Toast, Chunky Green Minestrone with Curly Kale, Warm Puy Lentil and Beetroot Salad, Black Bean Tacos with Avocado and Roasted Peppers, Pea Pate with Pea Shoots on Sourdough Toast, Creamy Fusilli with Mushrooms and White Wine, Chapatti Wraps with Spiced Chickpeas, Baby Spinach and Coconut Yogurt, and Chocolate and Peanut Butter Freakshakes. Plus, of course, this Easy Bean Burger! Tempted? I bet you are!

“I’m not here to tell you why you should eat less meat and dairy, nor why you should go vegan. Instead, if you are thinking about it, or have decided to do so, I hope simply to show you that you can eat incredibly tasty food that doesn’t take hours to prepare or involve trips to multiple health food shops for obscure ingredients. These recipes… offer really good food which is quick and easy to make, and which happens to be vegan.” Kate Ford

Vegan in 15 by Kate Ford is published by Short Books, £8.99.

Disclosure: I was sent a copy of Vegan in 15 to review. All opinions are my own. Recipe for Easy Vegan Bean Burgers with Mustard Mayo taken from Vegan in 15 by Kate Ford. Burger image by Romas Foord, courtesy of Short Books.