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Bean burgers

Quantity: 4 pieces

Complexity: easy

Working time: ? min/hour

Total preparation: ? min/hour


    • 400g brown beans, pre-cooked and cooled

    • 75gr (coarse) oatmeal

    • 1 red onion

    • 2 t a garlic

    • bunch of flat-leaf parsley/rosemary/thyme, etc

    • 1 egg

    • 1 tbsp sambal

    • 1 tbsp smoked paprika powder

    • 50gr Feta or meltable cheese

    • ground salt and pepper to taste

    • some vegetable oil

    Other supplies

    I don't think you can try a frying pan, MagiMix or similar food processor, or a hand blender yourself.

      Just this:

      We have this recipe from the VPRO program Koken met van Boven, the original recipe can be found here . Of course we added the homemade sambal for a little more spice, also some smoked paprika powder and replaced the feta with a spreadable cheese.

      Mis en place

      • Chop the onion

      • Coarsely chopped garlic

      • Cut the parsley small

      • beat the egg

      • If you have a can of beans, drain them well (and dry them well)


      • Fry the chopped onion in some oil.

      • After about 3 minutes, add the garlic.

      • Leave together for another 3 minutes, then turn off the heat and let cool.

      • Place about three quarters of the beans (300g) in the food processor and puree until smooth.

      • Add onion/garlic, oatmeal, parsley, beaten egg and your chosen cheese.
        Pulse in the food processor until well mixed.

      • Add the last beans and mix through the mixture.

      • Let it stand for a while, the oatmeal will absorb moisture and this will make it easier for the mass to be formed into a hamburger.

      • Divide into 4 portions and make hamburger paddies.

      • Fry the bean burgers for 3 minutes per side

      Delicious with a vegetable meal or with a salad. We ate them on a sandwich as a hamburger;

      • Cut the bread open and grill/fry it in the pan (that you just used).

      • Mayo and ketchup or other homemade sauce

      • Lettuce leaf

      • 2 slices of tomato (with some salt)



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