Wholefood Burgers


  • 400g tin of beans (any kind)
  • 300g Starchy Veg – choose from Sweet potatoes, potato, Mushrooms, Pumpkin, Squash or Aubergine
  • ½ onion
  • 2 cloves garlic
  • 2 tbs Oil
  • 150g Cooked wholemeal couscous mixed with 1 tsp smoked paprika or other spice if you prefer
  • 100g toasted nuts or seeds
  • 2 flax eggs – 2 tbs ground linseed mixed with 6 tablespoons of water
  • 2 tbs psyllium husks
  • 2tbs soy or tamari sauce
  • 2 tbs lemon or lime juice
  • ½ -2 tsp spices – choose from Coriander, Basil, Chives, Thyme, Dried Italian Herbs, Smoked Paprika, Cumin Seeds, Ground Cumin, Ground Coriander, Fennel Seeds, Chilli Powder, Ground black pepper
  • 1 small bunch of fresh herbs, chopped (optional)
  • 1 tsp salt
  • Sesame Seeds for the coating


  1. Drain and rinse the beans. Prepare the cooked vegetables you will be using and cook along with the chopped onion and crushed garlic. Prepare the couscous and set aside.
  2. Prepare the Flax eggs by mixing 2 tbs of flax seeds (or linseed) with 6 tbs of water.  Set aside for at least 5 minutes to absorb.
  3. Once cooked, add the cooked veg to the beans in a bowl and mash. 
  4. Add the couscous, flax eggs, psyllium husks, soy/tamari sauce, lemon/lime juice and your spices and herbs and mix well until everything is combined.
  5. Taste and add more seasoning if required, then form into burgers roughly 150g each.
  6. Pour the Sesame seeds onto a plate and roll the burgers in them to provide a coating all over.
  7. Either cook on the BBQ (probably on the skillet) for 5 minutes on either side or in the oven for 20 minutes at 180 degrees, flipping them half way through.

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