These moist and delicious vegan burgers make a welcome entrée for a hearty family meal. I like to serve these yummy plant-powered burgers with whole grain bread or vegan burger buns; or simply placed atop a crisp green salad with potatoes on the side.

Standing in beautifully for a traditional burger, Red Bean Burgers feature satisfying red beans – along with oats, whole-grain bread crumbs (use gluten-free if needed) 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 serve these jazzy burgers with my Cucumber, Tomato and Pepper Salad and Tiny Potatoes with Mustard Sauce on the side.

1

ABOUT THE RECIPE:

These moist and dense Vegan 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  

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
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1½ cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices, use gluten-free if needed)
  • ½ cup quick cooking rolled oats (use gluten-free if needed)
  • 4 tablespoons firmly packed, shredded zucchini (do not peel)
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 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, large spoon 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 Vegan 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  

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
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 1½ cups freshly ground vegan whole-grain bread crumbs (from about 3 large slices, use gluten-free if needed)
  • ½ cup quick cooking rolled oats (use gluten-free if needed)
  • 4 tablespoons firmly packed, shredded zucchini (do not peel)
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 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, large spoon 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.

Notes

Red Bean Burgers
Standing in beautifully for a traditional burger, Red Bean Burgers make a hearty meal!
This Red Bean Burger recipe is from my beautiful, award-winning cookbook, Vegan for Everyone. Purchase a signed copy HERE.

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