Flavor-packed and beautifully colored, our vegan kidney bean burgers are the star at every BBQ, picnic or dinner table! Seriously hearty and secretly healthy, they are crispy, protein-rich, carnivore-approved and so easy to make.
Scrumptious, messy, colorful and perfectly textured, these kidney bean burgers offer everything you’d want a good burger to be!
They are crispy on the outside and moist, but not mushy, on the inside and recipe 10 accessible and healthy ingredients to make. What a delicious and fun way of eating more plants!
free 7-day vegan meal plan
Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.
Especially those who are new to plant-based eating often experience cravings for common comfort foods.
Thanks to a few intentionally chosen ingredients like hearty beans, earthy mushrooms, magenta-colored beetroot and spices for savory umami flavor, you’ll totally be able to recreate mouth-watering burgers!
Why you’ll love this recipe
Get your kids involved in making these beautiful burger patties from scratch! Only a handful of accessible ingredients are needed.
- Kidney Beans — the plant-based protein-packed body of the burger with a meaty texture and filling complex carbs
- Mushrooms — responsible for the nice meaty texture while providing moisture to prevent dry patties
- Beetroot — nutritious vegetable responsible for the beautiful color
- Onion, Garlic & Soy Sauce — these add some deep & savory Umami flavor that many are missing in plant-based meals
- Walnuts — enhance texture, add a nice bite and omega-3 fatty acids
- Flax Egg — flaxseeds soaked in some water are an easy & healthy egg replacer and hold the ingredients together
The exact amounts plus our favorite spices are listed in the recipe card below.
In terms of kitchen equipment, you’ll need measuring equipment, a food processor, a pan, and a parchment paper-lined baking sheet to make the kidney bean burgers!
How to make kidney bean burgers
- Place a non-stick pan over medium heat. Sauté onion and garlic in a splash of vegetable broth or olive oil until soft.
- Add diced mushrooms and sauté until all their liquid has evaporated. Stir frequently so that nothing sticks to the pan!
- Transfer the mixture into a food processor. Add the beet, flaxseeds, walnuts, herbs and spices, then pulse a few times to obtain a crumbly texture.
- Add the kidney beans and pulse a few more times until they are well incorporated. Make sure not to over-process — you want to end up with a textured mixture, not a mushy one!
- Divide the mixture as evenly as you can into 6 parts. Using your clean wet hands, form each of them into a patty.
- Line all of the patties next to each other on a baking sheet and bake for 10-15 minutes on each side!
Keep the size of your burger buns in mind when shaping your patties!
How to serve kidney bean burgers
Once the bean patties are baked until crispy on the outside, remove them from the oven and let them firm up for a couple of minutes before assembling your veggie burgers!
Here’s what we used in the photos.
- Whole wheat burger buns
- Carrots, cut into ribbons
- Avocado, smashed
- BBQ sauce
- Salad greens
These burgers taste best fresh from the oven but can also be cooled and stored in the fridge for up to 5 days. This means they can be used as part of your meal prep!
Any leftover cooked patties can be reheated in the oven or a skillet — they will become a bit drier, but you can add more sauce to the bun to balance this out.
Place the patties in a freezer-friendly container for longer storage and freeze for 2-3 months. Put a piece of parchment paper between the patties, so they don’t stick together when frozen! Let them thaw before heating.
Tips & FAQs
Don’t have one or more ingredients we use in our easy kidney bean burger recipe? Here’s what you can use instead.
- Kidney Beans — use black beans or white beans
- Walnuts — pecans, pumpkin seeds or sunflower seeds
- Beets — carrots, quinoa, rice, cauliflower, sweet potato can be used
- Flaxseeds — chia seeds, aquafaba or a store-bought egg replacer
- Soy Sauce — our gluten-free friends can use tamari
- Cumin & Parsley — replace with any other spices of your liking
Are the patties meal prep-friendly?
Yup, you can make them up to 2 days in advance and let the bean mixture sit in the fridge until you form the patties and put them into the oven. Bake them in the oven as per our recipe instructions!
Delicious topping ideas
Making a delicious bean patty is just one part of creating an epic plant-based burger — here are some ideas for vegan toppings, fixings and add-ins.
Cook the bean burgers in a skillet with some oil to achieve the tastiest crust if you don’t mind the calories!
To boost the smokiness and savory flavor, add some smoked paprika, liquid smoke and vegan Worcestershire sauce!
If you don’t have a food processor, chop all ingredients really finely and mash the kidney beans with a fork. Combine in a large bowl until homogenous, then shape the patties with your hand!
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For the Patties
- 3 cups kidney beans, cooked and drained (530 g)
- 1 small beet, peeled and grated
- 2 ½ cups button mushrooms, diced (175 g)
- 2 tsp flax seeds, soaked in 1 tbsp water
- ½ cup walnuts (50 g), crushed
- 2 garlic cloves, diced
- 1 yellow onion, finely diced
- 1 tbsp soy sauce
- 1 tsp cumin powder
- 3 tbsp parsley
- 1 tsp salt
- Freshly ground black pepper
- 2 cups leafy greens (60 g)
- 2 avocados, smashed
- 2 carrots, cut into ribbons with a mandolin
- ¼ cup microgreens (10 g)
- 3 tbsp mustard
- 3 tbsp BBQ sauce
- 6 whole wheat burger buns
Make the Patties
- Place a non-stick skillet over medium heat and sauté onion and garlic in a splash of veggie broth or oil for a few minutes.
- Once the onions have become soft, add the diced mushrooms and cook until all their liquid evaporates, occasionally stirring with a spatula.
- Preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment paper.
- Transfer the mushroom mixture, beet, flaxseeds, walnuts, herbs and spices into a food processor and pulse 2-3 times to obtain a crumbly texture.
- Add the kidney beans and pulse another 3-4 times to obtain a sticky mixture, making sure you don’t over-process — you want to end up with a textured mixture, not a mushy one.
- Shape the kidney bean mixture into 6 patties using your hands and line them on the baking sheet.
- Bake for 15 minutes, then flip over and bake for 10 more minutes.
- Remove the patties from the oven and let them sit for around 5 minutes to firm up a bit before assembling your burger.
Assemble the Burgers
- Get all of the ingredients you want to put into your veggie burgers. Spread some smashed avocado on the buns, then add the warm beetroot pattie.
- Dress with leafy greens, sliced carrots, microgreens and top with mustard and smoky BBQ sauce. Enjoy warm!
- If your bean mixture turns out too wet to handle, add some rolled oats or half a tsp of arrowroot powder so the patties hold together nicely. Let the mixture sit in the fridge for a few minutes, then form the patties and bake them.
- When forming the patties, keep the size of your burger buns in mind and adjust their size accordingly.
- Find more tips & adjustments in the article above!
Nutrition Information:Yield: 6 patties Serving Size: 1 burger
Amount Per Serving: Calories: 210Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 546mgCarbohydrates: 29gFiber: 9gSugar: 4gProtein: 11g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!