Best Vegan Kidney Bean Burgers Recipes for Easy Meals

Vegan kidney bean burgers are a fantastic way to enjoy a hearty, protein-packed meal without any animal products. These burgers combine the creamy texture of kidney beans with fresh veggies, spices, and binding agents to create patties that are both flavorful and satisfying.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these recipes offer delicious alternatives to traditional beef burgers. Plus, they’re perfect for grilling, pan-frying, or baking, making them versatile for any season or occasion.

In this post, we’ll explore the best vegan kidney bean burger recipes that are easy to prepare, budget-friendly, and bursting with flavor. From classic spiced patties to international twists, these recipes will quickly become a staple in your kitchen.

Get ready to enjoy juicy, wholesome burgers that everyone will love, vegan or not!

Why You’ll Love This Recipe

Kidney beans are an excellent source of plant-based protein and fiber, making these burgers both nutritious and filling. Unlike many processed vegan patties, these recipes use simple, whole-food ingredients you can find at any grocery store.

Additionally, these burgers have a wonderful combination of textures—soft and creamy inside, with a slightly crisp exterior when cooked right. The recipes are easily customizable with your favorite herbs and spices, so you can tailor the flavor to your liking.

Finally, these burgers are perfect for meal prep. You can make a batch ahead of time and freeze them for quick lunches or dinners.

Plus, they’re allergen-friendly, free from soy and gluten (with a few simple swaps), and fully vegan!

Ingredients

• 2 cups cooked kidney beans (or one 15 oz can, drained and rinsed)
• 1/2 cup rolled oats (for binding)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup grated carrot
• 1/4 cup chopped fresh cilantro (or parsley)
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional, for heat)
• Salt and black pepper to taste
• 2 tablespoons olive oil (for cooking)
• Whole wheat or gluten-free burger buns
• Optional toppings: avocado slices, lettuce, tomato, vegan mayo, mustard, pickles

Equipment

• Mixing bowls
• Fork or potato masher
• Food processor (optional, for smoother texture)
• Grater
• Measuring cups and spoons
• Non-stick skillet or grill pan
• Spatula
• Baking sheet (if baking instead of frying)

Instructions

1. Prepare the flax egg: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Stir well and let sit for 5-10 minutes until thickened.
2. Mash the kidney beans: Place the cooked kidney beans in a large mixing bowl. Use a fork or potato masher to mash them until mostly smooth but still a bit chunky for texture.
3. Add vegetables and oats: Stir in the finely chopped onion, minced garlic, grated carrot, and rolled oats. If you’d like a smoother burger, pulse the mixture briefly in a food processor before adding the veggies.
4. Season the mixture: Add the ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Mix well to combine all the spices evenly.
5. Add the flax egg and fresh herbs: Pour in the thickened flax egg and add the chopped cilantro or parsley. Stir everything together until it forms a sticky mixture that holds together when pressed.
6. Form the patties: Divide the mixture into 6 equal portions and shape each into a burger patty about 3/4 inch thick. If the mixture is too wet, add a little more oats; if too dry, add a splash of water or vegetable broth.
7. Cook the burgers: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add 3 patties and cook for 4-5 minutes on each side until golden brown and firm. Remove and repeat with the remaining oil and patties.
8. Serve: Place each patty on a toasted bun and add your favorite toppings like avocado, lettuce, tomato, and vegan mayo. Enjoy warm!
9. Optional: You can also bake the patties at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier alternative.

Tips & Variations

Tip: For extra binding power, add 1-2 tablespoons of chickpea flour or ground flax with more water. This helps if your mixture feels crumbly.

Variation: Swap kidney beans with black beans or chickpeas for a different flavor profile. Add diced jalapeños for a spicy kick or fresh basil for a Mediterranean twist.

Pro Tip: If you love smoky flavors, add a dash of liquid smoke or chipotle powder to the spice mix.

Make Ahead: These patties freeze well. Freeze uncooked patties on a tray, then transfer to a freezer bag.

Cook directly from frozen by adding a few extra minutes to the cooking time.

Nutrition Facts

Serving Suggestions

Serve your vegan kidney bean burgers with classic sides like baked sweet potato fries, a fresh green salad, or grilled vegetables. For a fun twist, top your burger with sliced pickles, caramelized onions, or a smoky BBQ sauce.

Try pairing your meal with a refreshing drink like an iced herbal tea or a sparkling water infused with lemon and mint. These burgers also make a great protein-packed addition to picnic spreads or meal prep bowls.

For more vegan comfort food ideas, check out our Julie Marie Eats Recipes or explore wholesome breads with our Marzipan Challah Recipe.

More Best Vegan Kidney Bean Burgers Recipes

Spicy Chipotle Kidney Bean Burgers

This recipe adds a smoky chipotle pepper and a hint of lime juice to the classic patty, giving it a vibrant zing. Perfect for those who love a bit of heat.

• Ingredients: kidney beans, chipotle in adobo sauce, lime juice, oats, garlic, onion, cumin, smoked paprika, flax egg.
• Instructions: Mash beans with chipotle and lime, mix in dry ingredients, form patties, and pan-fry until crispy.

Mediterranean Kidney Bean Burgers

Infused with sun-dried tomatoes, kalamata olives, and fresh oregano, these patties bring the flavors of the Mediterranean to your dinner plate.

• Ingredients: kidney beans, sun-dried tomatoes, chopped olives, garlic, onion, oregano, rolled oats, flax egg.
• Instructions: Combine ingredients, form into patties, bake in the oven for 25 minutes, flipping once.

Kidney Bean & Quinoa Burgers

Adding cooked quinoa to kidney beans creates a nutrient-dense burger with a lovely chewy texture and extra protein.

• Ingredients: kidney beans, cooked quinoa, grated carrot, onion, garlic, smoked paprika, oats, flax egg.
• Instructions: Mix all ingredients, shape patties, and cook on a grill pan until browned on both sides.

For a bonus recipe that pairs beautifully with these burgers, try the Kansas City Coleslaw Recipe for a crunchy, tangy side that complements the rich bean flavors.

Conclusion

Vegan kidney bean burgers are a delicious, nutritious, and versatile option for anyone looking to enjoy plant-based meals without sacrificing flavor or texture. These recipes showcase the humble kidney bean’s ability to transform into satisfying patties that hold up well to cooking and pair wonderfully with a variety of toppings and sides.

Whether you prefer your burgers spicy, Mediterranean-inspired, or packed with quinoa, there’s a recipe here to suit your taste buds. Plus, these burgers are easy to make from pantry staples and perfect for meal prepping.

Give these recipes a try and elevate your vegan cooking game. Don’t forget to explore our other delicious recipes like the Magic Dough Recipe for homemade buns and the Jamaican Minced Beef Recipes for more vibrant vegan meals.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Kidney Bean Burgers”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These vegan kidney bean burgers are hearty, flavorful, and perfect for a plant-based meal. Easy to make and packed with protein and fiber.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 can (15 oz) kidney beans, drained and rinsed”, “1/2 cup rolled oats”, “1/4 cup finely chopped onion”, “2 cloves garlic, minced”, “1/4 cup grated carrot”, “2 tablespoons ground flaxseed mixed with 6 tablespoons water”, “2 tablespoons tomato paste”, “1 teaspoon smoked paprika”, “1/2 teaspoon cumin”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 tablespoons olive oil for cooking”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mash kidney beans in a bowl until mostly smooth.”}, {“@type”: “HowToStep”, “text”: “Add oats, onion, garlic, carrot, and flaxseed mixture; stir well.”}, {“@type”: “HowToStep”, “text”: “Mix in tomato paste, smoked paprika, cumin, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Form mixture into 4 equal patties.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Cook patties for 5-7 minutes on each side until crispy and heated through.”}, {“@type”: “HowToStep”, “text”: “Serve on buns with your favorite toppings.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “38 g”}}