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Spicy Bean Burger with Quick & Chunky Peach Chutney

This spicy bean burger features a mix of beans and lentils with a spicy fiery kick with a quick and easy sweet and salty peach chutney!

Portrait image of a spicy bean burger topped with an onion and peach chutney served on a bun with a flaming background

The Perfect Veggie Burgers

Most veggie burgers I have eaten fall into one of two categories, a soggy mushy mess or a dry slab of polystyrene. Unless of course, they are halloumi burgers, which always have a great texture!

Now most of them have been very tasty, just texturally disappointing!

For me, texture in food is just as important as flavour and aroma.

You have to tread a fine line to get the texture right. My ‘secret’ to achieving this with these bean burgers is adding uncooked couscous whilst the bean ‘mix’ is still warm.

It helps to draw out some of the moisture from the beans and lentils but still allows them to hang together.

The couscous almost ‘cooks’ in the moisture and steam from the pattie mix but gives it all back when you bite into the burger. 

I use white beans in this recipe but you could replace them with black beans or even kidney beans if you like.

Portrait overhead image of a spicy veggie burger topped with an onion and peach chutney served on a bun

The Toppings.

A burger recipe always lives and dies on its toppings and this one is no different.

Whilst I have a few ‘traditional’ toppings for burgers on my site I love to play with different ideas.

I always aim for sweet, salty, sour and often spicy.

The toppings on my Indian Lamb Burger, jerk chicken burger and shredded duck burger with a cherry chutney are both examples of this.

This recipe goes Asian using honey, mirin and soy sauce to achieve that flavour profile.

It is really quick to make and goes superbly with the burgers, it is also a recipe I have used on all sorts of sandwiches.

An alternative topping for this spicy bean burger that would work well is this lightly spiced onion marmalade.

Portrait close up image of a vegetable burger topped with an onion and peach chutney served on a bun with a flaming background

Alternative Cooking Options.

Unlike a “meat” burger, all of the ingredients are already cooked.

As a result, we do not need to cook in a conventional sense.

We need to get the pattie hot all of the way through and get a nice caramelisation on the outside.

If you are cooking on a BBQ then you should ensure that the heat is not too high. There is no “fat” in the recipe to prevent the parties from scorching.

It is also a little more fragile than a meat pattie so you do need to be careful when flipping your bean burger.

I usually begin by placing the pattie on the indirect heat and close the lid for 5 minutes. Then move to the direct heat just before it is ready to add colour and a bit of BBQ flavour.

Square image of a spicy bean burger topped with an onion and peach chutney served on a burger bun with a flaming background
Yield: 4 Burgers

Spicy Bean Burger Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Resting Time: 1 hour
Total Time: 1 hour 40 minutes

These spicy bean burgers are not just for the vegetarians, a wholesome mix of beans and lentils with a spicy chilli kick served with an Asian inspired sweet peach chutney!


For the Pattie

  • 150 g (2 Cups) Cooked White Beans
  • 150 g (3/4 Cup) Red Lentils
  • 150 g (1 Cup) Onion
  • 1 Tbsp Sweet Paprika
  • 5 Pickled Chilli Peppers
  • 75 g (3/4 Cup) Walnuts
  • 50 g (1/4 Cup) Couscous
  • 1 Tbsp Oil
  • Salt, To taste
  • Black Pepper, To taste
  • 4 Burger Buns

For the Topping

  • 2 Peaches
  • 2 Small Onions
  • 1 Tbsp Honey
  • 1 Tbsp Light Soy Sauce
  • 2 Tbsp Mirin
  • 2 Pickled Chilli Peppers


For the Patties

  1. If using dried beans soak them over night and then cook in boiling water until cooked (1-2 hours depending on type of bean).
  2. Cook the lentils in boiling unsalted water so that the finish at the same time as the beans, these will take around 20 minutes.
  3. Finely dice the onion and fry until golden brown the oil.
  4. Combine the beans with half of the lentils and blitz to a paste using a food processor.
  5. Chop the pickled chilli and walnuts.
  6. Add the cooked onion, pickled chilli, walnuts, remaining lentils and paprika to the paste and mix.
  7. When the mix is thoroughly incorporated add in the uncooked couscous, it is important to do this when the mix is still hot.
  8. You should taste test at this point for seasoning. Be prepared to add quite a lot of salt as none of the grains or pulses have been seasoned as ye!t
  9. Form into 4 patties around 150g (5oz) in size.
  10. Wrap them in cling film and refrigerate to firm up for an hour.
  11. Finally, fry the burgers over a high heat until hot all of the way through.
  12. This should take 2 minutes over per side.

For the Chutney

  1. Cut the onions for the chutney into 8 segments.
  2. Remove the seed from the peaches and again cut into 8 segments.
  3. Heat 1 tbsp of oil in a searing hot pan and throw in the onions fry for 2-3 minutes, you are aiming to get a nice caramel dark edges.
  4. Add the peaches and a pinch of salt and stir fry for one minute.
  5. Then add the chillies and fry for a further minute.
  6. Finally add the honey, soy and mirin and boil for just a minute and it is ready

Build your Burger

  1. Choose your bun, add some salad leaves to the bottom bun. I used some baby kale that we have growing in our garden and flash-fried it for 30 seconds, but sorrel or spinach would work really well
  2. Add your burger and top with a little more green stuff.
  3. Then generously heap on the chutney and you are good to go.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 528Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 744mgCarbohydrates: 76gFiber: 12gSugar: 25gProtein: 19g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Sunday 15th of April 2018

I agree, veggie burgers with plenty of flavor can be just as good as meat, and this sounds like it has plenty flavor. I love the peach chutney on top as well.

Brian Jones

Monday 16th of April 2018

Thanks Caroline.

Julie @ Running in a Skirt

Sunday 15th of April 2018

Sweet peach chutney??? Sold! That sounds amazing! Can't wait to try these.

Brian Jones

Monday 16th of April 2018

The chutney works so much on all sorts of dishes, enjoy :)


Sunday 15th of April 2018

I love veggie burgers too and there is something very meaty and satisfying about ones with beans in! These look fab and I especially love the peach sauce - I have to try it.

Brian Jones

Monday 16th of April 2018

Have fun :)


Sunday 15th of April 2018

This sounds so tasty and the photo makes it that much more mouthwatering! I love any chutneys so I would definitely love to try this combination! Glad your wife is patient and supportive! My husband may have called the fire trucks..

Brian Jones

Sunday 15th of April 2018

lol, I guess my wife maybe a secret pyromaniac ;)

Farha - faskitchen

Sunday 7th of June 2015

Wow, this looks picture perfect and a bite perfect.. I was about to ask u the name of ur blog before I stumbled it upon from the yummly thread.. Love this blog.. its amazing.. thank u for all the help u have been rendering me with the camera.. u had suggested to replicate the photos of someone as much as i can for practice, i guess my search ends here.. bookmarked

Brian Jones

Monday 8th of June 2015

More than happy to have helped, I hope you enjoy your new toy when it arrives :)

Glad you like my photographs, due to living in a very old style house I do not have great natural light so I use off camera flash (typically 2 and sometimes 3) for most of my images along with a few reflectors etc etc.

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