Quick and easy to make, these BBQ kidney bean burgers are perfect for a barbecue this summer in the backyard. They will actually hold together on the grill! You can also pan-sear them or brown them in the air fryer.
You'll need this for these quick and easy homemade vegan burgers:
- kidney beans
- A1 steak sauce or your favorite BBQ sauce
- cooked rice
- liquid smoke (optional, but recommended)
- spices (garlic powder, smoked paprika and pepper)
First, if you're using old-fashioned rolled oats, process them into a smaller pieces (like coarse panko breadcrumb texture). Then, remove from processor.
If you're using quick oats, you can skip this step.
Transfer to a bowl, then add your cooked rice and oats.
Mix everything together well, then form six burger patties.
You can cook them by:
- pan-searing them
- air frying them
- or grilling them
If you plan to grill them, chill the patties in the refrigerator first so they firm up and hold together better on the grill.
You can skip that step if you're pan-searing them or putting them in the air fryer.
- Use day-old cold rice so the patty mixture doesn't become too sticky and gummy while forming them.
- Use quick oats to skip the step of processing the rolled, old-fashioned oats into smaller pieces.
- Chill the patties before putting them on the grill, so they hold together better.
- Make a double batch and keep half in the fridge or freezer for another burger night!
👨👩👦👦 Serving suggestions
These would be delicious with fries of any kind.
Oil-free roasted potato wedges are easy to make and go great with burgers.
Also, sweet potato fries, roasted potatoes, salad, cole slaw, potato salad and baked beans would all be delicious with these burgers!
You could also serve these in lettuce cups as an alternative to the burger bun.
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- 2 (15 ounce) cans kidney beans (or 3 cups cooked kidney beans), drained and rinsed
- ½ cup A1 steak sauce or BBQ sauce
- 1 teaspoon liquid smoke
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup cooked rice, cold
- 1 cup oats (old fashioned or quick oats)
- 6-12 whole wheat burger buns
- sliced pickles
- sliced onion
- In a food processor, add oats and process to the consistency of coarse bread crumbs then transfer to large bowl. If using quick oats, no need to process them, skip this step and add quick oats to a large bowl.
- Add beans, A1/BBQ sauce and spices to food processor and process until well combined. It will look like refried beans.
- Transfer to bowl with oats and add cooked rice. Mix well with a spoon.
- This recipe will make 6 thick burgers or up to 12 thin burgers. Line a baking sheet with parchment paper or a silicone mat. Then spoon mixture onto the baking sheet into as many burgers as you'd like. Then, either shape the burgers with the spoon to flatten them, or use your hands.
- If grilling, allow burger patties to chill in the refrigerator for at least 30 minutes first to firm up.
- If baking, transfer shaped burgers on the baking sheet to a preheated 400F degree oven and bake for 20 minutes.
- If pan-searing, spray or brush pan or grill with oil, if desired, and cook burger patties for 4 minutes on each side.
- If air frying, air fry at 400F for 8 minutes.
- Serve with your favorite toppings (I love BBQ sauce on mine!) with Oil-free Roasted Potato Wedges.
Prepared, uncooked patties can be refrigerated for 3-5 days or frozen for 2-3 months.
- kidney beans can be substituted with canellini beans, white kidney beans, black beans, pinto beans or similar bean
- cooked rice can be any kind of cooked rice (white, brown, jasmine, basmati, etc.) I've even used leftover Mexican rice and it was delicious. Make sure it's cold, though, so it doesn't make the mixture too sticky and gummy.
- A1 steak sauce/ BBQ sauce can be substituted with another sauce of similar consistency (like teriyaki sauce, marinade, etc.)
- Smoked paprika can be substituted with regular paprika or chili powder
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 842Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 628mgCarbohydrates: 172gFiber: 29gSugar: 9gProtein: 37g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.