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Chilli beef and bean burgers recipe

Chilli beef and bean burger served with salad in a bun, with a side of corn on the cob

Prep time
15 mins

Cooking time
15 mins

Medium effort


  • 1 small onion, quartered
  • Small can (about 210g) red kidney beans, drained and rinsed
  • 250g lean beef mince
  • Wholemeal breadcrumbs (from 1 slice of bread)
  • 2 tsp mild chilli powder, or to taste
  • 1 egg, beaten
  • 1 tbsp tomato purée

  • To serve:
  • 1 extra large tomato, sliced
  • 1 red onion, sliced
  • Lettuce leaves
  • 4 wholemeal rolls
Nutritional information

Nutritional analysis, per serving (1/4 recipe)

  • 1,240kJ / 294kcal
  • 22.4g protein
  • 35.7g carbohydrate, of which 5.6g sugars
  • 4.9g fat, of which 1.6g saturates
  • 8.7g fibre
  • 0.5g sodium, equivalent to 1.2g salt


Chop the onion in a food processor, then add the beans, mince, breadcrumbs, chilli powder, beaten egg and tomato purée, and mix again.

Make leftover bread into breadcrumbs and store in the freezer.


Shape the mixture into 4 patties and chill until you're ready to barbecue.

If you prefer a chunkier texture, mash the beans with a fork or potato masher, chop the onions by hand and then mix with the other ingredients.


Barbecue for 5 to 7 minutes each side.


Serve in the rolls, with sliced onion and tomato, and lettuce leaves.

Serve with corn on the cob for a complete meal.