Hearty, flavorful and satisfying, these vegan burgers are easy to make and fun to eat! Cooking burgers at home may seem overwhelming; in fact, it is easier than you think and doesn’t take too long.
This recipe calls for staple ingredients such as canned beans, brown rice, and vegetables. As for a texture, they have the perfect balance of gooeyness from the beans and chewiness from the rice. Further, a combination of black pepper, red pepper, and cumin powder will add a real kick to your burgers.
These burgers are high in protein and fiber and low in fat and cholesterol. Whether you’re whipping up a quick family meal or craving junk food, this vegan burger recipe is sure to please. So rich in flavor, moist, and super healthy!
Kidney Beans and Rice Burgers
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
1/2 cup dry brown rice, rinsed
3 tablespoons olive oil
1 small-sized red onion, chopped
1 medium-sized carrot, chopped
1 cup red kidney beans, canned or boiled, drained
2 cloves garlic, minced
Sea salt, to taste
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin powder
4 tablespoons oat bran
2 tablespoons vegan BBQ sauce
In a medium-sized saucepan, bring 1 ½ cups of the salted water to a full boil. Boil brown rice for about 1 minute. Turn the heat to a simmer, and continue to cook, covered, until the rice has absorbed all the liquid, about 20 minutes; fluff rice with a fork and reserve.
In a saucepan, heat 1 tablespoon of the olive oil over medium-high heat. Now, cook the onion and carrot for about 4 minutes, stirring periodically, until they’ve softened.
Then, mix the cooked rice with the sautéed vegetables, red kidney beans, garlic, spices, and oat bran. Form the mixture into equal patties using oiled hands. At this point, you can place your burgers in the refrigerator and cook them later.
Preheat the remaining 2 tablespoons of the olive oil in a grill pan over a moderately high heat. Pan-fry the burgers for about 10 minutes, flipping them halfway through cooking time and basting them with the BBQ sauce.
Garnish with your favorite toppings and serve on hamburgers buns and. Bon appétit!
(Amount per 124g = 1 serving)
Total Carbohydrates 36.4g
Total Fat 8.2g
With its great texture that is grill-able and not mushy, you can cook these amazing burgers on an outdoor grill or bake them in the oven; however, a cast iron or grill pan will give you the perfectly charred burgers.
You can use any veggies you have on hand. Feel free to experiment with parsnip, asparagus, sweet potato, and mushrooms.
Brown rice gives a great texture to the burgers; feel free to use couscous or quinoa to hold it all together. You can also replace red kidney bean with black beans. As for aromatics, smoked paprika, chili powder, za’atar or Mediterranean herbs can make your burgers so inspiring and exciting! You can come up with a different recipe over and over again!
Dragana Dzajevic is a longtime vegan, avid animal lover, food blogger and children’s book author. She contributes to many cookbooks, diet books, and food magazines.
She specializes in writing vegan recipes and creating healthy eating recipes. In her spare time, she enjoys reading and cooking.