When I hear the word, burger, I think about some junk fast food. 

I remember, any time we went to have a burger at a place, I was really craving after a juicy beef burger that I regretted finishing it afterwards because my stomach was bloated, and my body said no! Every time it was just too oily, too fatty, and too much.

And then a few years ago I started to learn how to control my cravings. I said to myself before ordering a big fatty beef burger that “You will regret having it!” So I tried the lighter chicken, veggie or vegan burger options and my body was grateful doing that. Of course, this is just my personal experience with heavy burger meals, you can still have these from time to time if you feel good afterwards.

The one type of beef burger I really liked was made with peanut butter. After figuring out, the veggie version works better for me, I created this chickpea and black bean veggie burger with Filthy Fit Curryous peanut butter in them. The curry flavour goes really well with this chickpea patty, the whole burger is just bursting in flavour.  

Half the portion if you want to make only two burgers but you can leave the patty mixture in the fridge for up to 24 hours.

Veggie Burger With Curryous - Filthy Fit recipe, Filthy Fit nut butter 

Ingredients for 4 burgers:

4 burger buns

2 tbsp Curryous nut butter

For the patty:

1 can black beans (240 g)

1 can chickpeas (240 g)

1 red onion

2 cloves garlic

Pinch of sea salt

Pinch of black pepper

0.5 tsp cumin

0.5 tsp coriander

0.5 tsp spicy paprika or chili

2 eggs

For the salad:

2 handful baby spinach

1 carrot (shredded)

3 tbsp quinoa

4-5 cherry tomatoes

1 tbsp olive oil


Start with preparing the patty. Chop the red onion and the garlic and fry on a little bit of olive oil. Drain the black beans and the chickpeas and smash them in a bowl until only a few whole pieces are left. Best to use a blender and blitz a few times. Mix in the eggs and season with salt, pepper, cumin, coriander and spicy paprika or chili. Put the mix in the fridge for 10 minutes.

Prepare the salad. Cook the quinoa in boiling water for 15 minutes. Peel and make shredded carrot. Cut the tomatoes in half. Mix the spinach, the carrot, the tomatoes, the quinoa, and the olive oil in a bowl.

Spread the Curryous peanut butter on the bun and add some salad as well. 

Form small burger patties from the mixture with your hands. Fry them on olive oil in a frying pan, over medium heat for 3-4 minutes each side.

Put the patties in the buns and your burger is ready to serve.

Veggie Burger With Curryous - Filthy Fit recipe, Filthy Fit nut butter



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