Burgers are the perfect autumn food – comforting, warm and BEST served with homemade chips. These veggie patties are super healthy, simple to make, have minimal ingredients and are a great alternative to the fast food trap.

This recipe calls for two types of beans and two eggs so it is packed with healthy protein. Plus, it is made with ingredients you probably have readily on hand. Mix and match your burger toppings to find the perfect flavour balance – slices of cheese, tomato, cucumber, rocket, and lashings of mayo and chutney are my go-to’s. Or omit the burger bun and add your patty on top of a salad for a light lunch.

Batch-make your patties and store them in an airtight container in the freezer to have ready to go whenever a burger-craving hits or for when you want a quick and easy weeknight meal.

These patties are so wholesome and delicious you may find yourself snacking on them on their own! You’ve been warned. 

Happy cooking!


Veggie Patties

What you will need

• 2 cans of beans – I used cannellini and red kidney beans
• 1 onion
• 2 eggs
• 2-3 pieces of bread to make breadcrumbs or about 1 cup of readymade crumbs
• Spices- these are totally optional, chilli and thyme work really well



• If your mixture is a little too runny you can add some more breadcrumbs or a touch of flour.
• Spices – most spices will be amazing in this. Thyme, chilli, oregano or if you’d like a curry vibe throw in a spoonful of curry powder.
• You can have these as open burgers too – no bun, just pile loads of salad on top
• If you forget burger buns – bread works great.
• These can be kept in the freezer in an airtight container for a rainy day.


1. Toast your bread and make breadcrumbs in a blender or food processor, have these in a small bowl ready to go.
2. Chop onion finely.
3. Drain and rinse cans of beans, making sure all the liquid is removed.
4. Place your beans in a food processor and pulse a few times just to break them up a little, alternatively you can do this in a bowl with a potato masher or fork.
5. Add in egg and finely chopped onion- pulse a few times.
6. Add breadcrumbs and spices (optional), pulse until well mixed.
7. Leave the mixture for a minute so the breadcrumbs can soak up moisture, then heat pan on medium to high with a little olive oil.
8. Place a large spoonful in pan, flatten out so that it’s even and cook until well browned on both sides.
9. Assemble your burgers with your favourite toppings (slices of cheese, tomato and cucumber, mayo, chutney and rocket). 


Samantha Elaine Wooldridge

Clinical Nutritionist
(BHSc Nutritional Medicine)


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