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A Vegan Kidney Bean Burger on a bun with lettuce, onion, tomato, and pickles.

Vegan Kidney Bean Burgers (High Protein, Gluten-Free Option)

Print Recipe
Get 18g of protein with these light and fresh Vegan Kidney Bean Burgers. These whole food burgers are easy to make and packed with nutrients.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 patties
Calories 161
Author Elizabeth

Ingredients

  • 1 15 Ounce Can Kidney Beans drained and rinsed
  • ½ Cup Vital Wheat Gluten or Oat Flour
  • ½ Small Yellow Onion grated or finely diced
  • ¼ Cup Minced Fresh Parsley
  • 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
  • 2 Cloves Garlic minced
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Salt
  • ¼ Teaspoon Baking Powder
  • ¼ Teaspoon Baking Soda
  • ⅛ Teaspoon Pepper
  • Pinch Cayenne
  • To serve: vegan/gluten-free buns, lettuce, tomato, onion, pickles, ketchup, vegan mayo, etc.

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See post for pan-frying instructions.)
  • Use a potato masher or fork to mash the kidney beans in a large bowl until they’re mostly mashed (still with some chunks).
  • Add the remaining ingredients to the bowl and mix well.
  • Use a ½ cup measure to shape the mixture into four patties. Arrange on the prepared baking sheet.
  • Bake for 25-30 minutes (until internal temperature reaches 195°F).
  • Serve burger-style, with buns, lettuce tomato, onion, pickles, mayo, etc.

Nutrition

Calories: 161kcal | Carbohydrates: 20g | Protein: 18g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 997mg | Potassium: 352mg | Fiber: 7g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 3mg