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.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: dinner, Lunch
Cuisine: American
Servings: 4
Calories: 302kcal
Author: Jenny Engel and Heather Bell
Ingredients
115-ounce can kidney beans, rinsed and drained
1teaspoondried minced onion
¼teaspoongarlic powder
¾teaspoonsea salt
½teaspoonfreshly ground black pepper
3tablespoonsvegan Worcestershire sauce
2tablespoonsfreshly squeezed lemon juice
1tablespoonbrown rice syrup
½cuprolled oats
½cupunbleached flour or cornmeal
1 to 2tablespoonsneutral-tasting oil
4 to 6vegan bunssplit
4 to 64-inch square piecesromaine lettuce
4 to 6slicestomato
ketchup, mustard, pickle relish, barbecue sauce, or other toppings, to serve
Instructions
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.
Notes
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.