As we celebrate Dietitians Week 2026, what better way to showcase just how delicious plant-based eating can be than with these homemade beany burgers? This recipe comes from We Cook Plants, one of MyNutriWeb’s top recommended reads for anyone looking to bring more healthy, sustainable and delicious plant-based recipes to the table. These Banging Burger Patties are packed with quinoa, kidney beans, oats, beetroot and sunflower seeds, creating a satisfying burger with a surprisingly meaty appearance and texture. Perfect for family meals, barbecues or batch cooking, these burgers freeze brilliantly and can be enjoyed in a toasted bun or wrapped in crisp lettuce leaves for a lighter option.
We Cook Plants by Sarah Bentley and the Made in Hackney chefs celebrates joyful, delicious plant-based recipes from a wide variety of cultures – sharing the know-how and inspiration to help everyone enjoy eating more plants.
Why we love these burgers
These burgers are made from plant-based ingredients that work together to provide:
- Plant-based protein and fibre from kidney beans, quinoa and sunflower seeds
- A variety of vitamins and minerals from beetroot, mushrooms and legumes
- Great freezer-friendly convenience for busy weeks
The addition of beetroot gives the burgers a rich colour, while mushrooms contribute a savoury umami flavour that helps create a satisfying burger experience.
Serves: 4
Preparation and cooking time: 30-40 minutes
Ingredients
For the burger patties
- 50g quinoa, uncooked
- 1 red onion, sliced
- 100g chestnut mushrooms, sliced
- 35g raw or cooked beetroot, grated
- 100g rolled oats (gluten-free if required)
- 50g sunflower seeds
- 200g cooked kidney beans, drained and rinsed
- 1 tbsp B12-enriched nutritional yeast (optional)
- 1½ tsp yeast extract
- 2 tsp tamari, dark soy sauce or brown rice miso paste
- 1 tbsp favourite chutney or relish (optional)
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ½ tsp fresh thyme leaves, chopped
- 4 tsp vegetable oil
- ½ tsp sea salt
To serve
- 4 gherkins, sliced
- 2 tomatoes, sliced
- 4 vegan burger buns, toasted and halved
- 4 lettuce leaves or other salad leaves
Method
- Cook the quinoa according to the packet instructions. Drain and set aside.
- While the quinoa cooks, prepare the remaining ingredients:
- Slice the onion and mushrooms.
- Grate the beetroot.
- Blend the oats into a flour.
- Pulse the sunflower seeds into fine crumbs.
- Rinse the kidney beans.
- Combine the nutritional yeast, yeast extract, tamari, chutney or relish (if using), smoked paprika, black pepper, garlic powder and thyme in a small bowl.
- Heat 2 teaspoons of the oil in a large frying pan over a medium heat. Add the onion and cook until softened.
- Add the mushrooms and cook for around 6 minutes until tender. Transfer the onion and mushroom mixture to a food processor or blender, draining away any excess liquid.
- Add half of the cooked quinoa, the beetroot, kidney beans and salt. Pulse until the mixture is broken down but still retains some texture. Add the sunflower seed crumbs and pulse briefly to combine.
- Transfer the mixture to a large bowl. Stir through the remaining quinoa, the oat flour and the seasoning mixture until fully combined.
- Heat the remaining oil in the frying pan. Divide the mixture into four equal portions and shape into patties.
- Place the patties in the pan and gently flatten. Cook for approximately 6 minutes on each side until browned and firm.
- Serve in toasted burger buns with sliced gherkins, tomato and lettuce, or wrap in lettuce leaves for a lighter option.
Top tips
- Make a double or quadruple batch and freeze uncooked or cooked patties for quick future meals.
- Use tamari instead of soy sauce and certified gluten-free oats to make the recipe gluten free.
- Add your favourite chutney or relish to enhance the flavour.
- Remove rings before shaping the burgers – the mixture can be sticky!
Serving suggestions
Pair these burgers with:
- Homemade coleslaw
- Oven-baked potato wedges
- A fresh green salad
- Fermented ketchup or tomato relish
Let us know in the comments below if you plan to make this one…
This recipe was shared with kind permission of Sarah Bentley.
