Red Kidney Bean Burgers (vegan)
Quick and easy to make, these red kidney bean burgers are perfect for the barbecue. They actually hold together on the grill! You can also pan-sear these vegan BBQ burgers or brown them in the air fryer.
Servings: 6
Calories: 371kcal
Cost: $5
Equipment
Ingredients
Burger Patties
- 30 ounces canned kidney beans (or 3 cups cooked kidney beans), drained and rinsed
- ½ cup BBQ sauce or A1 steak 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 rolled oats old fashioned or quick oats
Toppings
- 6 burger buns
- 12 leaves lettuce
- 6 slices tomato
- ½ cup sliced pickles
- 6 rings sliced onion
Instructions
Making burger patties
- 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.1 cup rolled oats
- Add beans, A1/BBQ sauce and all spices to food processor and process until well combined. It will look like thick refried beans.30 ounces canned kidney beans, ½ cup BBQ sauce, 1 teaspoon liquid smoke, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, 1 teaspoon garlic powder
- Transfer bean puree to bowl with oats and add cold cooked rice. Mix well with a spoon to combine all ingredients.1 cup cooked rice
- This recipe will make 6 thick burgers or up to 12 thin or small slider burgers. Line a baking sheet with parchment paper or a silicone mat. Using a large spoon, scoop a spoonful of batter into your hands. Roll into a ball with your hands, then flatten and shape into a burger patty. Lay patties on baking sheet in a single layer. Continue until all batter is gone.
- Store shaped patties in refrigerator, covered in plastic wrap, until you are ready to cook them. Refrigerating them for at least 30 minutes prior to cooking will help them firm up. Chilling them first is essential if you choose to grill them. Chilling them first is optional if you are baking, air frying or pan-searing them.
Cooking burgers (several options!)
- To GRILL: allow burger patties to chill in the refrigerator for at least 30 minutes first to firm up the patties. Then, add patties to a hot grill. Grill for 4 minutes, then flip and grill another 4 minutes. The patties are already cooked, we just want to get some nice sear marks, some smoky grilled flavor and to heat them up.
- To BAKE: transfer shaped burgers on the lined baking sheet to a preheated 400°F degree oven and bake for 20 minutes.
- To PAN SEAR: Heat a non-stick skillet over medium heat. If not using a non-stick skillet, spray or brush pan or grill with oil. Cook burger patties for 4 minutes, then flip them and cook another 4 minutes.
- To AIR FRY: Place burgers in one layer (do not overlap) in the air fryer basket. Air fry at 400°F for 8 minutes.
- Assemble and serve with your favorite toppings (I love BBQ sauce on mine!)6 burger buns, 12 leaves lettuce, 6 slices tomato, ½ cup sliced pickles, 6 rings sliced onion
Notes
This recipe makes 6 thick burgers or 10-12 thin burgers. This recipe will also make up to 12 small slider size burgers.
Prepared, uncooked patties can be refrigerated for 3-5 days or frozen for 2-3 months.
Nutrition
Serving: 1burger | Calories: 371kcal | Carbohydrates: 70g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 917mg | Potassium: 666mg | Fiber: 12g | Sugar: 15g | Vitamin A: 463IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 5mg
