Loaded Vegan Kidney Bean Burgers

two large and colorfully stuffed beet burger patties in whole wheat buns with avocado, mustard, BBQ sauce, greens and carrot on a plate

Loaded Vegan Kidney Bean Burgers

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.

Course Dinner

Cuisine American

Keyword barbecue, BBQ, comfort food, grilling, meatless, summer, veggie

Prep Time 15

Cook Time 30

Total Time 45

Servings burgers

Calories 210

Author Alena Schowalter

Ingredients

For the Patties

2 garlic cloves diced
1 yellow onion finely diced
2 ½ cups button mushrooms diced (175 g)
1 small beet peeled and grated
3 cups kidney beans cooked and drained (530 g)
2 tsp flax seeds soaked in 1 tbsp water
½ cup walnuts 50 g, crushed
1 tbsp soy sauce
1 tsp cumin powder
3 tbsp parsley
1 tsp salt
Freshly ground black pepper
Freshly ground black pepper

To Assemble

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

Instructions

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!

Video

Notes

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.
Make sure your food processor is regular/large-sized so the burger mixture can be processed evenly.
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