Delicious bean burger – not only perfect for the barbecue but also all year round ideally suited for preparation in the pan

kidney bean burger patty for BBQ

Veggie Bean Burger With Garlic Cream And Ajvar

Marion / MondoMio
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Prep Time 40 mins
Servings 4


  • 4 cups canned kidney beans
  • 2 cups carrots
  • 1 red onion
  • 2 cloves of garlic
  • 1 tsp chili flakes
  • 0,5 cup flour + some flour
  • 4 tbsp vegan mayonnaise
  • 4 tbsp vegan creme fraiche
  • 2 tomatoes
  • 2 stalks fresh basil
  • 2 tbsp oil
  • 4 burger buns
  • 4 tbsp ajvar


  • Put the beans in a sieve, rinse and drain well. Peel and finely grate the carrots. Peel and finely dice onion and garlic. Blend half of garlic with beans, carrots and onions with a hand blender until coarsely pureed. Season with salt and chili flakes. Knead in 50 grams of flour. Form 4 thick patties from the mixture. Turn in flour, tap off excess flour and cover the bean patties and chill for about 1 hour.
  • Mix remaining garlic with mayonnaise and creme fraiche, season with salt and pepper. Wash tomatoes and cut into slices. Wash basil, shake dry and pluck leaves from stems.
  • Place bean patties on aluminum foil and grill on hot grill for 6 – 8 minutes on each side. Brush with oil at grill time for a crispier crust. Slice burger buns open and toast briefly on grill. Spread garlic cream on bottom half of burger buns. Place patties on top, top with tomato slices and basil. Spread ajvar on top. Top with bun lid and serve immediately.
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What is Ajvar?

Ajvar is a spicy paste made from paprika, which originated in the Balkans. There, the red paste seasons many dishes and is used as a dip or spread. Ajvar has now conquered many countries. In our country, Ajvar is mainly found in Turkish grocery stores and snack bars, where it adds the right spice to kebabs and the like.
In the original version, Ajvar consisted mainly of red peppers. These were seeded, peeled, roasted and then cooked in hot oil until a mush was formed. Today, Avjar is more commonly known as a paste of peppers and eggplants seasoned with garlic, onions, lemon juice, salt, pepper and hot peppers.


I usually make the double amount, because I like it to go without the buns and enjoy the whole pure, see photo.

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