Red Bean Burgers

By Kevin • 30 or Less, All, Vegetarian • 2 Nov 2014

Red Bean Burgers

With chili-like flavours and a knife-to-plate time of under thirty minutes, these red bean burgers are great any day of the week – not just on “Meatless Monday”. There’s also plenty of room for experimentation here as well. Try using different legumes such as white beans or chickpeas or change the texture by chopping the mushroom or onion to a different size. One more note: a pastry blender makes preparing this dish even easier.

Time: 30 minutes

Serves: 4


4 teaspoons neutral-flavoured oil such as grapeseed
1 medium onion – finely chopped
2 cloves garlic – finely chopped or grated
1 large portobello mushroom – finely chopped
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon cumin
19-ounce can red kidney beans – rinsed and drained
1 teaspoon hot pepper sauce
½ teaspoon kosher salt
4 green onions – thinly sliced lengthwise


Place two teaspoons of the oil in a frying pan on medium heat.

Add the onions, garlic, mushroom, coriander, chili and cumin. Cook for five minutes, stirring occasionally then, remove from heat.

Put the kidney beans, hot sauce and salt in a bowl and add the onion mixture. Mash it all together with a fork or pastry blender until well mixed and form the mixture into four patties.

Place a frying pan on medium heat and add the remaining oil.

Fry the patties for three minutes per side and serve immediately topped with the green onion.

Get the PDF and nutrition info

One Response

  1. Adeline

    Will try this one – have not had good luck getting any kind of veggie burger to stick together well.

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