Spanish White Bean & Chickpea Burgers

These vegan burgers are made with the creamiest of beans and chickpeas. Delicious served with a piquant green guindilla chilli on the side and a colourful salad.





Total Time

2 Hours 40 Minutes


100g of Brindisa Fritada, pepper and tomato sauce
1 plump clove garlic, finely grated
1 tsp of ground cumin
1 tsp of salt
¼ tsp of sugar
tsp of black pepper
700g of Perello large chickpeas, rinsed and thoroughly drained
700g of Perello medium white beans, rinsed and thoroughly drained
200g of cooked round grain rice
100g of grated sweet potato
4 tbsp of Brindisa Arbequina extra virgin olive oil plus extra for frying
2 spring onions, green part only, finely chopped
75g of panko breadcrumbs
Perello guindilla hot green chillies, to serve


Step 1

Firstly, remember to pre-cook your round grain rice to make 200g of cooked rice (you will need approximately 60g of raw rice to boil). Follow the cooking instructions on the packet, you may need approx. 20 minutes to do this.

Step 2

In a small pan over a low heat, simmer the fritada until it reduces by two-thirds to about 2 tbsp, stirring as it reduces (take care as it may spatter). This will take 10-15 mins.

Step 3

Remove from the heat and stir in the garlic, cumin, salt, sugar and pepper. Transfer to a large mixing bowl and leave for a moment to cool.

Step 4

Add the remaining ingredients, except breadcrumbs, and stir well to combine.

Step 5

Transfer half the mixture to a food processor. Pulse to a fairly smooth paste. Return this smooth half to the mixing bowl, add the breadcrumbs and combine everything well.

Step 6

Refrigerate until thoroughly chilled, approx. 2 hours.

Step 7

Place a large frying pan over moderate heat. Add a little olive oil. Shape approximately 10 burgers (return any you don’t wish to cook yet to the fridge or freezer to enjoy another time).

Step 8

Fry until a rich golden brown, about 5 minutes per side. Turn gently as they may be crumbly.

Step 9

Serve with Perelló guindilla hot green chillies.

Recipe courtesy of

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