These vegan kidney bean burgers are very flavourful and packed with nutrients. It’s very easy to make with simple ingredients and you just need a food processor, a mixing bowl and an oven for this recipe!
I love burgers but hadn’t made them for a long time. When I happened to see pictures of burgers on a vegan restaurant website that looked so delicious and mouth-watering, I decided to make burgers for dinner. The ingredients are similar to what I used for vegan meatballs and sausages but with a few additions and replacement. I served with some vegan yoghurt sauce and tomato sauce, which were the perfect complement to the burgers!
What you need to make Vegan Kidney Bean Burgers
- 1 can kidney beans 240 g
- 30 g rolled oats
- 30 g mixed nuts
- 2 tbsp green pumpkin seeds
- 30 g bread crumbs
- 1 flax egg mix 1 tbsp ground flaxseeds
- 1 tbsp oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic puree
Please check out the full instructions for the burgers and the sauces (optional) below. Some of the ingredients can be replaced with something else. Mixed nuts – sunflower seeds, bread crumbs – oats, garlic puree – fresh garlic (minced). You could omit the oil if you want to make it oil free and add 1/2 extra flax egg instead. I just personally don’t like to add too much flax egg as the texture becomes a bit slimy.
Follow this simple steps, it’s very easy!
- In a mixing bowl, mash the kidney beans with a folk and set aside.
- Preheat the oven to 220°C (gas mark 7). Prepare a baking tray lined with baking paper.
- Put the rolled oats, mixed nuts and pumpkin seeds in a food processor and pulse until they are very finely chopped.
- Transfer the chopped dry ingredients to the mixing bowl with the mashed kidney beans, and add in the rest of the ingredients. Mix with your hands until you get a soft but firm consistency. If it’s too dry, add some water (add little by little) to make it moist.
- Form 5 patty shaped burgers and place on the prepared baking tray. Brush both sides of the burgers with some oil.
- Put it in the oven and bake for 20 to 25 minutes or until golden brown on both sides. Do not forget to turn over halfway through the cooking!
I highly recommend to serve these burgers with some sauces. If you have no time to follow my sauce recipes, you could use ketchup or tomato sauce and vegan mayonnaise. They are super delicious in bread buns but you can also enjoy them as is with a side dish such as salad, roast potatoes or polenta chips.
Using roasted red onion is optional but it made a really good combination with the burgers. You could try roasting different veggies to put on as well☺
The leftovers can be stored in the fridge in an airtight container up to 3 days. Reheat in an microwave thoroughly before serving.
Vegan Kidney Bean Burgers
Ingredients
- 1 can kidney beans 240 g, rinsed and drained
- 30 g rolled oats
- 30 g mixed nuts I used almonds, brazil nuts, peanuts, walnuts
- 2 tbsp green pumpkin seeds sub with mixed nuts if you have no pumpkin seeds
- 30 g bread crumbs sub with rolled oats if you have no bread crumbs
- 1 flax egg mix 1 tbsp ground flaxseeds and 3 tbsp hot water in a bowl and let it sit for 5 minutes
- 1 tbsp oil I used sunflower oil
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic puree
Yoghurt sauce (optional)
- 5 tbsp soya yoghurt
- 1 tbsp tahini
- 1 tsp garlic puree
- 1/4 tsp black pepper
Tomato sauce (optional)
- 4 tbsp tomato puree
- 1 tbsp soy sauce
- 1/2 tbsp golden syrup
- 1/2 tsp garlic puree
- 1/4 tsp black pepper
Anything else (optional)
- 2 medium red onions sliced in rings
- 5 burger buns I used wholemeal ones
- some fresh spinach leaves use lettuce or other green leafy things if you have no spinach
- some vegan margarine to spread on the burger buns
Instructions
- In a mixing bowl, mash the kidney beans with a folk and set aside.
- Preheat the oven to 220°C (gas mark 7). Prepare a baking tray lined with baking paper.
- Put the rolled oats, mixed nuts and pumpkin seeds in a food processor and pulse until they are very finely chopped.
- Transfer the chopped dry ingredients to the mixing bowl with the mashed kidney beans, and add in the rest of the ingredients. Mix with your hands until you get a soft but firm consistency. If it's too dry, add some water (add little by little) to make it moist.
- Form 5 patty shaped burgers and place on the prepared baking tray. Brush both sides of the burgers with some oil.
- Put it in the oven and bake for 20 to 25 minutes or until golden brown on both sides. If you are using red onions (optional), put them in at the same time. Do not forget to turn over halfway through the cooking!
Yoghurt sauce (optional)
- Put all of the ingredients in a bowl and mix vigorously with a folk until smooth and creamy.
Tomato sauce (optional)
- Put all of the ingredients in a bowl and mix vigorously with a folk until smooth. Put in a microwave for 30 seconds on the highest power and mix well again.
Assembling to make the burger in a bun (optional)
- Cut each bun into half and spread the vegan margarine thinly. Spread some tomato sauce on the bottom part of the bun and place 4 or 5 spinach leaves on.
- Spread some tomato sauce on both sides of a burger and place on top of the spinach. Put some Yoghurt sauce on top of the burger, then place one of the roasted onion (if you are using). Close with the top part of the bun and repeat the steps for the rest of the burgers.