Chilli and Lime Veggie-Burger Recipe

Name: Chilli and Lime Veggie-Burger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g couscous; 75 ml hot water; 8 pitted dates, chopped into small pieces; 12 vegetable stock cube; 400 g red kidney beans; 2 tablespoons fresh lime juice; 1 teaspoon lemon juice; ¼ teaspoon chili powder; ½ teaspoon ground cardamom; ½ teaspoon ground sweet paprika; 1 finely chopped garlic clove; 1 finely chopped small onion; 1 tablespoon olive oil; salt and pepper; 50 g breadcrumbs; 4 tablespoons flour; 2 tablespoons olive oil (for frying)

Servings: persons

75 g couscous
75 ml hot water
8 pitted dates, chopped into small pieces
12 vegetable stock cube
400 g red kidney beans
2 tablespoons fresh lime juice
1 teaspoon lemon juice
¼ teaspoon chili powder
½ teaspoon ground cardamom
½ teaspoon ground sweet paprika
1 finely chopped garlic clove
1 finely chopped small onion
1 tablespoon olive oil
salt and pepper
50 g breadcrumbs
4 tablespoons flour
2 tablespoons olive oil (for frying)

1
Put the dates, couscous, chili powder, ground cardamom, ground paprika, garlic, onion, lime juice, lemon juice salt and pepper and olive oil into a large bowl and mix together.
2
Mix the vegetable stock in 75ml of hot water and add to the couscous mixture.
3
Leave the couscous to absorb all the liquid, stirring occasionally.
4
This should take about 15 minutes.
5
Drain and wash the kidney beans and mash with the back of a spoon or a potato masher.
6
When the couscous mixture is ready add the kidney beans and breadcrumbs and mix together well.
7
It should form a dough like mixture.
8
Divide the mixture into eight balls and dust with a little flour, then form and press into burger shapes.
9
Shallow fry for about 10 minutes on a medium heat in a little olive oil turning occasionally, or until they are golden brown on both sides.
10
Serve with vegetables and your favourite sauce.
11
Or in a bun with chips of course.
12
N.B.
13
The couscous should give the burgers a good firm consistency.
14
However, add more breadcrumbs if the mixture is too liquidy.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 75 g couscous, 75 ml hot water, 8 pitted dates, chopped into small pieces, 12 vegetable stock cube, and more.

Yes, Chilli and Lime Veggie-Burger falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilli and Lime Veggie-Burger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions