Say goodbye to bland, crumbly veggie burgers! This recipe for Hearty Vegan Red Bean Burgers is a total game-changer. We’re combining protein-packed kidney beans with savory spices, fresh herbs, and cooked brown rice for a patty that’s incredibly flavorful, holds together beautifully, and boasts a satisfyingly firm texture. Get ready to fire up the skillet for your new favorite weeknight meal!
Ingredients
• 1 15-ounce can no-salt-added red kidney beans, rinsed and drained, or 1 ¾ cups cooked red kidney beans
• ½ cup finely chopped onion
• ¼ cup finely chopped celery
• ¼ cup soft whole wheat bread crumbs
• 2 tablespoons snipped fresh cilantro
• 1 clove garlic, minced
• ½ teaspoon dried oregano, crushed
• ½ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¾ cup cooked brown rice, cooled
• 4 whole grain hamburger buns, split and toasted
• For serving: fresh spinach leaves, tomato slices, red onion slices, vegan mayonnaise
Instructions
1. In a medium bowl, coarsely mash the rinsed and drained kidney beans with a fork or potato masher. Leave some texture for the best bite.
2. Stir in the onion, celery, bread crumbs, cilantro, garlic, oregano, cumin, salt, and pepper. Gently fold in the cooled brown rice until everything is well combined.
3. Divide the mixture and shape it into four ½-inch-thick patties. Dampen your hands slightly with water if the mixture is sticky.
4. Preheat a grill pan or large skillet over medium heat. Cook the patties for 10 to 12 minutes, flipping once, until browned and heated through.
5. Serve the burgers on toasted buns with your favorite vegan toppings like spinach, tomato, and red onion.
Nutritional Information
• PER BURGER: 253 calories, 2 g total fat (0 g saturated fat), 0 mg cholesterol, 392 mg sodium, 48 g carbohydrates, 12 g fiber, 12 g protein.
Pro Tips
• For firmer patties that hold together even better, chill the shaped patties in the refrigerator for at least 30 minutes before cooking.
• Avoid mashing the beans into a complete paste. Leaving some beans partially whole creates a much better, heartier texture in the final burger.
• These burgers freeze beautifully. Cook the patties as directed, let them cool completely, then wrap individually and freeze for up to 3 months. Reheat from frozen in a skillet or oven.
FAQ
Q: Can I make these red bean burgers gluten-free
A: Yes, you can easily make this recipe gluten-free. Simply substitute the soft whole wheat bread crumbs with an equal amount of gluten-free bread crumbs or certified gluten-free rolled oats. Also, be sure to serve them on gluten-free hamburger buns.
Q: Are these vegan burgers a good source of protein
A: Absolutely. Each burger patty contains 12 grams of plant-based protein, primarily from the red kidney beans and brown rice. This makes them a hearty and satisfying option for a vegetarian or vegan meal.
Q: How do I keep my veggie burgers from falling apart
A: This recipe is designed to hold together well thanks to the combination of mashed beans, bread crumbs, and cooked rice acting as binders. For an even firmer patty, follow the pro tip: chill the shaped patties in the refrigerator for at least 30 minutes before cooking. This helps them set and hold their shape beautifully in the skillet.
Q: Can I make and freeze these bean burgers for later
A: Yes, these burgers are perfect for meal prep. Cook the patties according to the instructions, allow them to cool completely, then wrap each one individually in plastic wrap or foil. Store them in a freezer-safe bag or container for up to 3 months. You can reheat them directly from frozen in a skillet or in the oven until heated through.
