This Vegan Red Kidney Bean Burger is a delicious and nutritious alternative to traditional burgers. Packed with protein-rich red kidney beans, infused with tangy sweetness of sun-dried tomatoes, and topped with the earthy richness of sauteed mushrooms, it is sure to impress everyone.
About burgers
Hamburger is the most popular option when it comes to burgers. Basically, it’s a patty made with protein and stuffed in a sandwich with some raw veggies between two fluffy buns. Burger was created in New York at a fair in Hamburg. Hamburger gets its name from the town.
Over the years, we have come up with many variations of burgers and now we have a vegan burger option. Hence, kidney bean burgers are as good as traditional ones, and it’s perfectly seasoned.
About kidney beans
Kidney beans are excellent plant protein and are shaped like human kidneys. Its color varies from light to dark red. It’s rich in minerals, vitamins, fiber, and antioxidants. It’s known as rajma in India and rajma masala is a very popular Indian dish.
Brown rice kidney bean salad is also a great lunch option for a satisfying and wholesome healthy meal.
Why you will love this recipe
Healthy and protein-packed
Easy and flavorful
Vegan and does not fall apart
sauteed mushroom topping adds a meaty texture
Ingredients
Ingredients notes
kidney beans – canned kidney beans work great. If you plan to soak and boil your kidney beans then make sure it’s soft enough to mash. Also, add some salt while boiling for the extra flavor.
Mushrooms – Baby Bella mushrooms work great for the perfect chewy meaty texture. White button mushrooms and shitake mushrooms can also be substituted if desired.
Sun-dried tomatoes – I used oil-packed sun-dried tomatoes because they add great taste to this bean burger. If desired you may use sun-dried tomatoes without oil but add about 1/2 tsp of oil in the patty to make it easy to bind.
Panko crumbs – I love these panko bread crumbs because they add extra crunch but you may add any bread crumbs of your choice. However, use plain bread crumbs in this kidney bean burger no oats recipe.
Herbs – I used simple dried herbs and seasonings like oregano, garlic powder, and onion powder in this kidney bean burger patty. I am sure you have them in your spice rack already.
Oil – Olive oil, grapeseed oil, or avocado oil works well in this vegan kidney bean burger recipe.
For detailed measurement of ingredients please scroll down to the recipe card at the bottom of this post.
How to make
Patties
Firstly, I mashed the kidney beans with a food or potato masher in a large bowl.
Secondly, I added sundried tomatoes, oregano, salt, chili flakes, cumin powder, and panko crumbs to it. Then, I mixed it well with my hands.
Thereafter, I divided the mixture into 4 equal parts and made flat round-shaped patties between my palms. Then, I placed them in a greased warm nonstick pan. I cooked them at medium heat until they were brown from the bottom side.
Afterward, I flipped them with the help of the flat spatula and let them cook again until brown. I placed them on a plate and kept them aside.
Mushroom topping
Now, in the same nonstick pan, I heated oil and added sliced mushrooms. I sauteed them until they changed their color released their juice and started to dry up again.
After that, I added garlic powder, onion powder, salt, and black pepper to it and mixed it again. I let it cook for a few more minutes and turned off the flame. Then, I kept it aside.
Assembling
In this step, I smeared some dressing on one of the buns and placed lettuce on it. Then, I placed the patty and round sliced onion. I topped it with sauteed mushrooms and covered it with another bun.
This was the most delicious red bean burger that we had ever eaten. I now make it frequently and it’s on our favorite list.
Serving tips
Salad – I love it with tofu salad or for a wholesome meal sometimes I serve it with tomato cucumber pasta salad.
Condiments – vegan ranch tastes the best as a dip and also to smear on the buns. Oil-free mayo is also a great option. For a smoky flavor chipotle mayo pairs well.
Fries – My favorite is zucchini fries with this burger. Air fryer sweet potatoes also tastes great.
Storage and reheating
You may make a bigger batch and refrigerate the burger patties in an air-tight container for about 3 weeks. Warm them in the toaster oven for 5 minutes.
Sauteed mushrooms can also be refrigerated in a separate air-tight container for 3-4 days. Microwave the mushrooms for 20-30 seconds.
Expert tips
- Make sure to mash the kidney beans before adding the seasonings to them. This helps in mixing the mixture.
- For mushrooms, it is important to let them cook until they change color. But do not let them lose their texture and form.
If we try to make these red kidney bean patties oil-free, they may turn out too dry. You may use cooking spray to cook to reduce the oil. Also, drain the extra oil from sun-dried tomatoes before adding to the bean patty mixture.
Yes! This tasty bean burger is healthy. I have used olive oil which has healthy fats. This recipe is packed with vitamin D, protein, fiber, and other minerals. Overall it’s a healthy burger that can be enjoyed frequently. However, make a healthy bun choice so that it fits your healthy diet.
When you mash the kidney beans in the bowl do not worry about mashing too much. 85% of the beans should be mashed at that stage. After adding other ingredients to it mix and mash again with your hands. Then, when cooking cook properly from both sides until brown. These veggie bean burger patties won’t become mushy and won’t fall apart as well.
More related recipes
Pinto Bean Burger
Lentil Curry Burger
Tempeh Burger
Chickpea Burger
Green Veggie Burger
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I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.
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Vegan Red Kidney Bean Burger
Ingredients
For the patty
- 15 oz canned kidney beans (drained and rinsed)
- 1/2 cup oil packed sun dried tomatoes (drain the extra oil)
- 1 tsp cumin powder
- 1 tsp crushed red pepper/chili flakes
- 1 tsp dried oregano
- salt as per taste
- 1/2 cup panko bread crumbs
For sauteed mushrooms
- 2 tsp olive oil/avocado oil
- 2 cups sliced baby Bella mushrooms
- 1 tsp garlic powder
- 1 tsp onion powder
- salt as per taste
- 1/2 tsp crushed black pepper
serving suggestions
- burger buns
- Lettuce
- sliced onion
- vegan mayo
- vegan ranch
Instructions
- In a large mixing bowl mash kidney beans with a potato/food masher.
- In the same bowl, add sun-dried tomatoes, cumin powder, crushed red pepper, oregano, salt and panko crumbs. Mix everything with your hands while continuing to mash the kidney beans.
- Divide the batter into 4 equal parts. Take one part between your palms and make a round flat patty. Repeat this step for the rest of the dough batter.
- Heat a nonstick pan and grease it well. Place the burger patties on it and cook until brown on one side. Flip them over and cook well until brown on the other side. Keep the patties aside on a plate.
- Heat oil in the same pan and add the mushrooms to it. Sauté until they change their color and release their juice and start to dry up. Do not dry the mushrooms too much.
- As soon as their juice starts to dry up add garlic powder, onion powder, salt, and pepper. Sauté for 1-2 minutes at low-medium heat. Turn off the flame and keep it aside. (Do not overcook mushrooms at this stage).
- Place a burger bun on a flat surface and smear the dressing. Place lettuce, onion, and the patty. Top it with sauteed mushrooms. Cover it with another bun and enjoy!
Video
Notes
- The nutritional info is provided without the serving suggestions. It will vary depending on your choice of buns and dressings.
- Refrigerate the leftover patties in an air-tight container for about 3 weeks. Warm them in the toasted oven for about 5 minutes.
- Refrigerate the sauteed mushrooms in an air-tight container for 3-4 days. Microwave for 20-30 seconds before serving.
Heather says
Delicious vegan burgers, the addition of sun dried tomatoes really makes the flavor pop, my meatless friends loved them! Thanks!
Gunjan says
thank you Heather!
Beth says
This looks really good. I imagine the beans make a great alternative to ground beef. I’ll have to try this.
Gunjan says
Thank you Beth!
Andrea says
These fantastic burgers are perfect for a BBQ, picnic or meatless Monday in my house. My family are going to love them.
Gunjan says
Thank you Andrea!
chara says
Love this recipe, I am making this tomorrow.
Gunjan says
Thank you Chara!
Tara says
Oh yum! So many wonderful flavors packed into these vegan burgers. I especially love the addition of the mushrooms.
Gunjan says
Thank you Tara!
Marsha Farmer says
I am making this burger now and am excited. I think this is my new favorite go to for meals. Can’t wait to report on them.
Gunjan says
Let me know how it turned out for you.
Maggie Unzueta says
You’re killing me with this. Looks amazing!
Willow says
This sounds really amazing! I love tofu and sun-dried tomatoes, and of course mushrooms add a ton of flavor!
Kate says
This looks delicious! I happen to have a huge jar of sun dried tomatoes right now…I will have to try this!
Julie says
Oh this looks so yummy I love looking for a new alternative to my burgers! Thanks for sharing!
Julie.
Jolina says
I don’t know why tofu gets such a bad rap, it’s great! 🙂 I love the addition of mushrooms here. We eat lots of different kinds of tofu dishes but haven’t tried making burgers yet. Looks like we will soon!
Nicole Parise says
Yum! Alternative burgers are one of my faves, so many flavors!
xx nicole
http://www.nicoleparise.com
Theresa says
This sounds incredible! I HAVE to try this! Thanks so much for the idea 🙂
Love from Austria,
Theresa | http://www.primetimechaos.com
Gunjan says
Thank you Theresa. Hope you enjoy this burger as much as we did.