Who would have thought that beans, oats, and other healthy plant-based ingredients could come together to form a delicious vegan burger? Well, they can—and this red bean burger recipe shows you how.
This recipe comes from Vegan 101, the latest vegan cookbook by superstar sister duo Heather Bell and Jenny Engel. These two have been cookin’ up vegan food in the Los Angeles area for years, where they offer catering and private chef work, along with hosting vegan cooking parties. If you’re ever in the LA area, you’ve got to check them out—you’re sure to learn a lot! Now, without further ado, enjoy their delicious bean burger recipe!
Quick and Easy Red Bean Veggie Burgers
Author: Jenny Engel and Heather Bell
5 from 6 votes
These quick and easy red bean veggie burgers are delicious! Beans are one of the vegan foods that wear many hats. They can disguise themselves as burgers, dips, and even meringue. We use red beans as the main ingredient in this burger because the color is spot on, the texture comes out meaty (in the most vegan-y way possible), and it’s a fantastic base for a wide variety of toppings.
ketchup, mustard, pickle relish, barbecue sauce, or other toppings, to serve
In a food processor, combine beans, onion, garlic powder, sea salt, black pepper, Worcestershire sauce, lemon juice, and brown rice syrup. Pulse 5 times. Add oats and flour or cornmeal, and pulse until mixture holds together.
Heat a large skillet and add oil. With damp hands, form the burger mixture into patties and place in pan. Cook for 3 to 5 minutes on each side, or until browned.
Toast buns until golden. Place a burger on each bun bottom, top with lettuce, tomato, other desired toppings, and remaining bun half.
Tip: Always thoroughly rinse and drain canned beans. They’re much more digestible after the bubbles are washed away and will prevent your belly from hurting.
Keyword easy veggie burger recipe, quick and easy vegan burger, red bean burger, vegan burger
The Beauty of Beans
Beans are a vegan superfood! While beans and rice may be the go-to recipe for an easy weeknight meal, there are so many other ways to enjoy them! This red bean burger recipe is also perfect if you’re gluten-free or just want a recipe that’s super simple and economical. Want to know more about what kind of nutritional value you’re getting out of this red bean burger recipe? Here are just a few quick facts:
Plenty of Protein – Red kidney beans are naturally high in protein and contain 9 grams per 3.5 grams! Whoever said beans don’t make you strong?
Multiple Minerals – What kind of minerals are found in red beans, you ask? Well I’m happy to report that the list is long and includes important minerals such as folate, iron, copper, manganese, potassium, and even copper! Red beans also boast vitamin K1 which is essential for blood coagulation.
Prebiotics Power – Red kidney beans contain substantial amounts of resistant starch and insoluble fibers known as alpha-galactosides, which function as prebiotics to aid in the process of digestion.
How to Serve Up Your Red Bean Burger Recipe
Whoever said eating bean burgers had to be boring? We have so many wonderful suggestions for spicing and sprucing up your red bean burger that you’ll find yourself planning burger nights every week.
Crank Up the Spice With Queso – This buffalo queso recipe is a wonderful way to enjoy your red bean burger! Spicy, creamy, and so easy to whip up with just a few simple ingredients.
These red bean burgers will last up to three days in the fridge. If you decide to freeze them, allow them to cool on the rack and freeze them in a freezer-safe container or bag for up to three months. When reheating, allow the burger to thaw in the fridge overnight.
Hope you enjoy this delicious bean burger recipe! If you want to find more recipes by Jenny and Heather, visit their website at Spork Foods and pick up a copy of their new cookbook, Vegan 101.
Vegan red bean burger recipe and photos by Jenny Engel and Heather Bell from Vegan 101. Article written by Michelle Cehn and edited by Amanda Meth. Please note that this article contains affiliate links which support our work at World of Vegan.
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