These moist and delicious vegan burgers make a hearty entrée for a Memorial weekend meal.

Standing in beautifully for a traditional burger, Red Bean Burgers feature satisfying red beans – along with oats, whole-grain bread crumbs and shredded zucchini – enhanced with snazzy spices!

My husband likes a Double Red Bean Burger! To serve this “take-out” style double-decker sandwich, start with a slice of whole-grain (or gluten-free) bread and top with a large leaf of romaine lettuce, a spoonful of Pink Paprika Sauce (see recipe, next paragraph), a burger patty, shredded vegan cheese, thick slice of sweet onion, another burger patty, a bit more vegan cheese, more sauce and a few mini sweet pepper rings. Top it all with another slice of bread, then garnish (optional) with a basil leaf and a cherry tomato—all held together with a small skewer. Incredibly good!

I like to serve these yummy plant-powered burgers with smoky Pink Paprika Sauce drizzled over the burger, or in a tiny bowl on the side.

To make the Pink Paprika Sauce, simply mix together 2 heaping tablespoons vegan mayonnaise, 1 heaping tablespoon prepared ketchup and 1/8 teaspoon smoked paprika – that’s it! This simple sauce dresses up vegan burgers, sandwiches or green salads.

You can watch me prepare and serve these burgers, along with my entire menu this weekend (Sunday, May 24th and Monday, May 25th) on Jazzy Vegetarian on the Create Channel (check local listings)! I hope you will tune in!

1

ABOUT THE RECIPE:

These moist and dense Red Bean Burgers stand in pleasingly for a traditional burger, featuring the hearty texture of red beans along with other nutritious goodies.

Makes 6 servings
Gluten-free option

2

INGREDIENTS:

1½ tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 can (15 to 16 ounces) red kidney beans, drained and rinsed
3 tablespoons ketchup, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1 1/2 cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices) (use vegan and gluten-free bread for a gluten-free option)
½ cup gluten-free, quick cooking rolled oats
4 tablespoons firmly packed, shredded zucchini

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line large, rimmed baking pan with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Put the kidney beans, ketchup, 1½ tablespoons olive oil, smoked paprika and salt into a medium-sized bowl and mash together, using a potato masher or large fork, until most of the beans are mashed. Fold in the bread crumbs, rolled oats and zucchini and stir together with a large spoon to combine. (If the mixture still seems a little dry, add a bit more ketchup.)

4

To form a burger, scoop up a rounded 1/3 cup of the mixture, using a measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the lined pan. Gently press the burger using a flat spatula to form it into the shape of a burger. Continue in this manner until you have formed a total of 6 burgers.

5

Tent with foil and bake for 18 minutes. Remove the foil and flip the burgers over. Bake uncovered for an additional 10 to 20 minutes, or until the burgers are golden around the edges and firming up. Transfer the pan to a wire rack and let cool 10 minutes. (The burgers will be a bit soft, so handle them carefully.) Serve warm.

Ingredients

Directions

1

ABOUT THE RECIPE:

These moist and dense Red Bean Burgers stand in pleasingly for a traditional burger, featuring the hearty texture of red beans along with other nutritious goodies.

Makes 6 servings
Gluten-free option

2

INGREDIENTS:

1½ tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 can (15 to 16 ounces) red kidney beans, drained and rinsed
3 tablespoons ketchup, plus more as needed
1/2 teaspoon smoked paprika
1/4 teaspoon sea salt
1 1/2 cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices) (use vegan and gluten-free bread for a gluten-free option)
½ cup gluten-free, quick cooking rolled oats
4 tablespoons firmly packed, shredded zucchini

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line large, rimmed baking pan with unbleached parchment paper. Lightly coat the parchment paper with 2 teaspoons of olive oil. Put the kidney beans, ketchup, 1½ tablespoons olive oil, smoked paprika and salt into a medium-sized bowl and mash together, using a potato masher or large fork, until most of the beans are mashed. Fold in the bread crumbs, rolled oats and zucchini and stir together with a large spoon to combine. (If the mixture still seems a little dry, add a bit more ketchup.)

4

To form a burger, scoop up a rounded 1/3 cup of the mixture, using a measuring cup. Firmly pack the burger mixture into the measuring cup and drop it onto the lined pan. Gently press the burger using a flat spatula to form it into the shape of a burger. Continue in this manner until you have formed a total of 6 burgers.

5

Tent with foil and bake for 18 minutes. Remove the foil and flip the burgers over. Bake uncovered for an additional 10 to 20 minutes, or until the burgers are golden around the edges and firming up. Transfer the pan to a wire rack and let cool 10 minutes. (The burgers will be a bit soft, so handle them carefully.) Serve warm.

Red Bean Burgers

You can serve these jazzed up burgers with Cucumber, Tomato and Mini-Pepper Salad and Tiny Potatoes with Spicy Mustard Sauce on the side.

This Red Bean Burger recipe is from my new book, Vegan for Everyone. (Published by Scribe Publishing Company, ©2020. Reprinted by permission.) Photo Credits: Laura Theodore and Andy Ebberbach

This recipe is featured in Season Eight of the nationally broadcast, award-winning Jazzy Vegetarian cooking series, presently airing weekly on the Create Channel (check local listings). Chef Laura Theodore is a nationally recognized television personality, podcast radio host, celebrity PBS vegan chef, renowned jazz singer and award-winning author of five vegan cookbooks.

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