If you’re in need of a hearty veggie burger recipe that is packed with flavor and protein, you’ve come to the right place! My high protein Kidney Bean Burgers come together quickly and are perfect for all of your summer BBQ needs. They’re smokey, have great texture and can be loaded up with all your favorite burger toppings.
There’s not much that’s better than grilling out in the summertime. I do enjoy some of the packaged veggie burgers out there, but once you start making your own, you’ll never go back to store-bought! These high protein Kidney Bean Burgers are made with simple ingredients, including my favorite pea based protein powder. They’re packed with flavor and will keep you feeling satisfied.
Why You’ll Love These Hearty Veggie Burgers
- They’re a great meat-free alternative – These kidney bean burgers are hearty, packed with smoky flavor and are a great substitute at the BBQ if you’re vegetarian or vegan. You can even cook them on the grill if you like.
- Packed with protein – Not only do these veggie burgers get their protein from the actual beans in the recipe, but I also like to add in some pea protein powder. It adds plant based protein, without adding any strange flavors or textures to these burgers.
- Easy to make – Homemade veggie burgers may sound intimidating, but in reality, they’re really easy to make. For this recipe, all you do is add the ingredients to a food processor, form them into patties, chill and then cook using the oven, stovetop or grill.
Why Your Body Will Love These Protein Packed Veggie Burgers
- Protein Intake – Kidney beans and quinoa are both loaded with plant based protein, but protein powder can be a great option if you’re struggling to get an adequate amount of protein per day. Protein is a major building block for almost everything the body does, and a deficiency can cause fatigue, dry skin, and stunted growth, among other symptoms. There are so many protein powder options out there these days, but I prefer mine flavorless and plant-based, so I love the Hydro Pea Protein, pictured above. Protein powder can be a great option if you’re struggling to get an adequate amount of protein per day.
- Fiber Intake – Kidney beans are packed with protein, fiber, iron, and folate. Fiber is a crucial part of our diets because it keeps things moving smoothly through the digestive tract, which reduces the risk of colon cancer and related diseases. It also helps lower bad cholesterol by binding to it in the digestive tract, which prevents its absorption into the bloodstream, making it easier for your body to excrete it. Oats are specifically high in soluble fiber, which can help lower cholesterol, improve digestion, balance blood sugar, and manage weight.
Kidney Bean Burger Recipe Ingredients
- Kidney Beans – You can use either light or dark red kidney beans for this recipe, or even a mixture of the two. The kidney beans can be substituted with most other canned beans, if needed.
- Quinoa – I like to use the tri-colored quinoa for this recipe, just because the color blends in a little bit more. White quinoa can also be used. Most other cooked grains can be substituted for the quinoa, if needed.
- Oats – The oats add fiber and help take the place of breadcrumbs in this recipe. Breadcrumbs, or panko, can be substituted, if preferred.
- Walnuts – Walnuts add healthy fats and have a nice rich taste and texture. I like to blend them up with the oats just to make sure there aren’t big chunks of the walnuts when you bite down.
- Protein Powder – The only protein powder I have used, and I recommend using, for these veggie burgers is one where the only ingredient is pea protein. A lot of protein powders have added sweeteners and flavors. Hydro pea protein is mild in flavor, high in plant based protein and easily blends into these kidney bean burgers.
- Ketchup – Ketchup is a nice binder that also adds flavor. You could also use BBQ sauce if you wanted extra smoky flavor in the burgers.
- Onion and Garlic – Onion and garlic are aromatics and add extra flavor to the burgers. I add them raw to the burger batter, but you can pre-cook them first if you prefer.
- Spices – I like to use a mixture of cumin, smoked paprika, regular paprika, garlic and onion powder and a tiny bit of liquid smoke. I also recommend adding some chopped fresh parsley to the veggie burger mixture, for freshness.
How To Make High Protein Kidney Bean Burgers
- To a large food processor, add in the old fashioned oats, walnuts, protein powder, garlic, onion and parsley. Turn food processor on and blend until oats and walnuts are about the size of breadcrumbs. Set mixture aside.
- To a large mixing bowl, add in all of the kidney beans and then use a potato masher to mash until most of them are broken up, but a few are still partly whole. Pour in the oat mixture, from the food processor, and then add in the quinoa, ketchup, flax egg, tamari, all of the spices, salt and black pepper.
- Use a fork to start mixing the veggie burger batter together. Once you have big chunks, you can use your hands to thoroughly mix everything together until you have a well combined veggie burger mixture. Form the mixture into whatever size veggie burgers you would like. I get 4 large veggie burgers or 5 medium sized burgers out of this recipe. Once formed, refrigerate veggie burgers for at least 30 minutes. I like to store mine on a sheet pan and then brush them with a little oil to help keep the moisture in.
- Heat a large skillet over medium heat and add in 1 tablespoon olive oil. Place the veggie burgers in the pan in a single layer, you will probably have to cook them in batches. Cook kidney bean burgers until browned on both sides and heated through, about 5 minutes each side. I like to get the outside of my burgers really crispy so I use a little extra oil and then I make sure the edges of the burger also get cooked in the oil a little bit by pushing them up against the side of the hot pan pan.
- Remove veggie burgers from the heat and enjoy with hamburger buns and your favorite burger toppings.
Recipe Frequently Asked Questions
- Make this recipe gluten free by enjoying veggie burger with a gluten free bun.
- This recipe is already vegan. Use vegan cheese on burger, if needed.
- Can you taste the protein powder? I feel like any taste the protein powder may have is covered up by all the other flavor additions to the recipe. Make sure to only use single ingredient pea protein and not one that is flavored.
- Can the protein powder be left out? Yes, you can absolutely leave out the protein powder if you prefer. You may need to add in extra oats, if the veggie burger batters seems too soft.
- Can these veggie burgers be cooked on the grill? Yes, you can carefully cook these burgers on the grill. I would recommend chilling for a couple hours, or even overnight, beforehand and being careful when flipping them.
- Is this recipe freezer friendly? Yes, these veggie burgers are freezer friendly. I would recommend shaping the patties and then storing them in a freezer friendly container, with a piece of parchment paper between each one, so you can easily take them apart once they’re frozen.
- How long do leftovers last? If store in an air-tight container, in the refrigerator, leftovers should last about 4-5 days.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Veggie Burger Recipes?
Smoky Sweet Potato and Black Bean Burgers
Sun-Dried Tomato and Basil Veggie Burgers
Cauliflower and Chickpea Veggie Burgers
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High Protein Kidney Bean Burgers
- Total Time: 1 hour 7 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
If you’re in need of a hearty veggie burger recipe that is packed with flavor and protein, you’ve come to the right place! My high protein Kidney Bean Burgers come together quickly and are perfect for all of your summer BBQ needs. They’re smokey, have great texture and can be loaded up with all your favorite burger toppings.
Ingredients
Scale
- 1/3 cup old fashioned oats
- 1/3 cup chopped walnuts
- 4 scoops hydro pea protein powder
- 2–3 cloves garlic, toughly chopped
- 1/2 cup diced onion
- 1/3 cup chopped fresh parsley, any color
- 2 (15 oz) cans dark red kidney beans, drained and rinsed
- 3/4 cup cooked quinoa, I like to use tri-color for this recipe
- 1 flax egg* or regular egg
- 2 tablespoons ketchup
- 2 teaspoons tamari, or soy sauce
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon chili powder, or regular paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- A few drops of liquid smoke, if desired
- Olive oil for cooking
- Serve with hamburger buns and your favorite burger toppings
Instructions
- To a large food processor, add in the old fashioned oats, walnuts, protein powder, garlic, onion and parsley. Turn food processor on and blend until oats and walnuts are about the size of breadcrumbs. Set mixture aside.
- To a large mixing bowl, add in all of the kidney beans and then use a potato masher to mash until most of them are broken up, but a few are still partly whole. Pour in the oat mixture, from the food processor, and then add in the quinoa, ketchup, flax egg, tamari, all of the spices, salt and black pepper.
- Use a fork to start mixing the veggie burger batter together. Once you have big chunks, you can use your hands to thoroughly mix everything together until you have a well combined veggie burger mixture. Form the mixture into whatever size veggie burgers you would like. I get 4 large veggie burgers or 5 medium sized burgers out of this recipe. Once formed, refrigerate veggie burgers for at least 30 minutes. I like to store mine on a sheet pan and then brush them with a little oil to help keep the moisture in.
- Heat a large skillet over medium heat and add in 1 tablespoon olive oil. Place the veggie burgers in the pan in a single layer, you will probably have to cook them in batches. Cook kidney bean burgers until browned on both sides and heated through, about 5 minutes each side. I like to get the outside of my burgers really crispy so I use a little extra oil and then I make sure the edges of the burger also get cooked in the oil a little bit by pushing them up against the side of the hot pan pan.
- Remove veggie burgers from the heat and enjoy with hamburger buns and your favorite burger toppings.
Notes
Veggie burgers can be cooked immediately after being made, but they will have better texture if you do refrigerate them for 30 minutes, or more.
Burgers can also be cooked in the oven or, carefully, on the grill.
*To make the flax egg: in a small bowl, mix together two tablespoons ground flax seed and 3 tablespoons water. Let sit for 5 minutes, until mixture has thickened up.
Nutritional information is for 5 kidney bean burgers total, 1 per serving. Does not include any additional toppings.
- Prep Time: 55 mins
- Cook Time: 12 mins
- Category: Vegan, Dinner
- Method: Food Processor, Stovetop
- Cuisine: American
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