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Spicy Bean Burger Recipe

October 04, 2018

Bean burgers are an excellent option for vegetarians. Full of protein, they'll fill you up nicely and they taste divine too. Today we're sharing a recipe for this mouthwatering Spicy Bean Burger by Oliver McCabe, author of The Fuel Food Cookbook. This particular one has a kick thanks to the chillies but you can of course leave them out or just add the one if you're after a more subtle bean burger. Check out the full recipe below!

Spicy Bean Burger

Yields: 10 Patties

Prep Time: 15 Mins | Cook Time: 12 Mins


  • 400g can of organic butter beans, drained
  • 250g potato, mashed
  • Extra virgin olive oil
  • 8 spring onions, sliced
  • 2 fresh red chilies, deseeded and thinly sliced
  • 1 clove of garlic, crushed
  • 20g fresh tarragon, finely chopped
  • 1/2 tsp Himalayan fine rock salt
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 150g feta cheese, crumbled (or vegan equivalent)
  • 2 tsp sumac


1. Heat a little olive oil in a large frying pan over a medium heat. Add enough beans to cover the bottom of the pan and lightly fry them for 1-2 minutes on each side, until brown and blistered.

2. Remove to a large bowl and continue with another batch of oil and beans.</li>

3. When cooking the last batch, as soon as the beans are almost done, add the potato, spring onions, chilies, garlic and tarragon. Sauté for about 1 minute.

4. Add the rest of the beans to the pan; remove from the heat and season with salt.

5. Allow the beans to cool down. Taste for seasoning, and then drizzle the lemon juice on top.

6. Scatter the crumbled feta and the sumac over the top. Finish with a drizzle of olive oil and mash everything together well with a masher until you have a burger mix.

7. Heat a little olive oil in a large frying pan over a low to medium heat. Use a tablespoon to lift the burger mix into the pan and flatten it with the back of the spoon to create a not-too-perfect disc roughly 5cm x 1cm.

8. Fry the burgers in batches for about 6 minutes on each side, until they have a nice brown crust. Place between two sheets of kitchen paper to soak up any excess oil.

9. Serve hot or warm with salad or a homemade dip.