Vegan Chilli Beans Burger with ‘Cheesy Corn Sauce’

Vegan Chilli Beans Burger with ‘Cheesy Corn Sauce’

The heatwave has been attacked England in the last few weeks badly. Heatwave in England normally stays for few days maximum every year. But this year seems like to stay for longer. Of course, people won’t like the cold, damp and miserable weather in the long winter, neither do I!

This year the heatwave came to visit quite frequently, seems like to stay in England for longer. And my flowers and vegetables are the biggest beneficiaries. We have the biggest harvest this year!

Unfortunately, I got hit by this high temperature. It makes me so upset that I can’t write any post at all. Too bad for me!

This post was drafted weeks before, but I can’t finish it after I caught the illness. The idea of this recipe was inspired by VegcharlotteShe made the Rajma masala veggie burger was hooked me when I saw it. But a few of the ingredients has been changed because I need to make it from scratch (aims to finish my cupboard stuff).

Also, I feel like the burger has some kind of different sauce more than just tomato ketchup or vegan mayonnaise. So, I decided to use Poppy‘s special ‘cheesy corn sauce’ to finish this delicious burger lunch.

Vegan Chilli Beans Burger with ‘Cheesy Corn Sauce’


For the Burger:    This recipe inspired by Vegcharlotte 

  • 1 can Chilli red kidney beans, drained
  • 1 can Black beans or Chickpea, drained, reserve the chickpea brine for another post
  • 2 medium size Potato, steamed
  • 2/3 cup Rolled oats, perfectly gluten-free
  • 2 small Green chilli, chopped  (optional)
  • 1 tsp (Cumin, coriander, Garam masala, sweet paprika) each of those
  • 4 tbsp Tomato sauce
  • Sea salt and Black pepper

For the ‘Cheesy corn sauce’:       This sauce adapted from Poppy

  • 1 cup Canned sweetcorn, drained
  • 1 cup Nut milk of choice, (I used 3/4 cup for thicker consistency)
  • 5 tbsp Nutritional Yeast flakes
  • 2-3 tbsp Almond butter or Peanut butter or Tahini, (recommended Tahini)
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Pink Sea Salt
  • Black pepper


  1. For the cheesy sauce: Blend all the ingredients in a blender until smooth and creamy. Store in a glass bottle with lid, keep in the fridge for storage.
  2. For the veggie burger: Put the chilli beans, black beans, (garlic & onion if you used) and spices in a food processor and pulse several times until coarsely blended. It is not necessary to blend all smooth.
  3. Scrape the beans mixture into a large mixing bowl. Add chilli if you use and tomato ketchup, mix.
  4. Then fold the rolled oats in and mix all until well combined.
  5. Wet your hands with some water. Shape the mixture into patties size and leave on a plate. Leave it for 10 minutes.
  6. Heat oil in a frying pan, fry the burgers over medium heat until golden brown on each side.
  7. Serve with the cheesy corn sauce for dipping.


  • Catherine suggested the burgers can bake in an oven preheated to 375°F/175°C and bake for 10 minutes.
  • The ‘cheesy’ sauce can make it thicker if you reduce the nut milk quantity.



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