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.

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I always seem to crave burgers around this time of year. Maybe it's something about the summer that makes a good hearty burger seem irresistible.

I've got plenty of bean burgers on my site, and they are all delicious! Last year I created a high-protein seitan burger, which has 29g of protein!! This year, I am fusing the two: a high-protein burger with all the bright flavors and nutrients of a bean patty.

And let me tell you, these burgers do not disappoint. They have protein, fiber, and micro-nutrients. They are relatively low calorie, so don't mind if I eat two and have double the protein!! And they are SO flavorful. Using fresh herbs is the key to a light and bright burger. Delicious!

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Why I love these Kidney Bean Burgers

• Dietary needs — these burgers are vegan/plant-based, dairy-free, oil-free, and sugar-free

• Real foods — no fake meat here! These burgers are made from entirely whole foods!

• LOADED with protein — kidney beans are a moderate vegan protein source, but what really adds protein to these burgers is vital wheat gluten, which has a very high percentage of protein! So these burgers have much more protein than a standard veggie burger

• Fresh flavor — who knew a baked burger could taste so fresh?! Using fresh herbs in the patty really steps up the bright flavors

• Versatile — I've made several variations of these burgers, with other types of beans and different herbs; they always turn out delicious!

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Ingredient Notes & Substitutions

• Kidney beans: of all the bean variations I've tried, kidney beans are by far my favorite. That's why they're the star of this recipe!

• Vital Wheat Gluten: many bean burgers use flour to help bind the patties, so for extra protein I opted for vital wheat gluten, which is almost entirely protein. This makes these burgers a nutritional powerhouse. If you are gluten-free, you can use a gf flour of your choice, like oat flour.

• Yellow Onion: you could also use a red onion

• Fresh Parsley: I know it's easier to use dried herbs, but let me tell you, fresh parsley makes all the difference in these patties. If you want, you could also throw in some fresh cilantro or dill

• Flax Egg: a mixture of ground flaxseed and water, a flax egg helps bind the patties, just like a regular egg. You can also use ground chia seeds.

• Garlic: I like the flavor of fresh garlic, but feel free to use a few teaspoons of garlic powder instead

• Dijon Mustard: in my years of trying variations of bean burgers, I've found mustard to be an essential ingredient in creating a moist but firm patty and adding flavor!

• Salt & Pepper

• Baking Powder & Baking Soda: it may seem weird to add these baking ingredients, but they help create a nice light texture

• Cayenne: these patties aren't spicy - just a small amount of cayenne creates a deeper flavor

• To serve: vegan/gluten-free buns, lettuce, tomato, onion, pickles, ketchup, vegan mayo, etc.

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How to make Vegan Kidney Bean Burgers

Step 1. Preheat the oven to 375°F. Line a baking sheet with parchment paper. (See below for pan-frying instructions.)

Step 2. Use a potato masher or fork to mash the kidney beans in a large bowl until they’re mostly mashed (still with some chunks).

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Step 3. Add the remaining ingredients to the bowl and mix well.

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Step 4. Use a 1/2 cup measure to shape the mixture into four patties. Arrange on the prepared baking sheet.

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Step 5. Bake for 25-30 minutes (until internal temperature reaches 195°F).

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Step 6. Serve burger-style, with buns, lettuce tomato, onion, pickles, mayo, etc.

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Pan Frying Instructions

I prefer baking because the patties hold together better and it's easier to ensure they are cooked through. But you can pan-fry these burgers too!

To pan cook, heat a non-stick pan over medium heat. Cook the patties for 5-7 minutes per side, until golden. Check for an internal temperature of 195°F.

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Air Fryer Instructions

These kidney bean burgers cook up wonderfully in the air fryer too! Follow the instructions as written, then air fry at 375°F for 13-15 minutes.

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FAQ & Expert Tips

Save time with a food processor‍

These burgers can easily be made in the food processor and cut down on chopping time.

Quarter the onion and pulse in the food processor to shred. Then add the herbs and spices and pulse again. Finally, add the kidney beans and vital wheat gluten and pulse again. Do not over mix. If necessary, use your hands to mix completely.

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‍Storage‍

Store these burgers in an air-tight container in the fridge. They will last up to a week.

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‍Reheating‍

To reheat, warm in the oven or air fryer at 350°F and heat for 5-6 minutes until warmed through. Or re-heat in the pan over medium heat for 2 minutes per side until warm.

Recipe Prayer

Thank you God for these protein rich burgers that give our muscles the nutrients they need. Thank you for this healthy meal to fuel our bodies. Amen.

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More vegan burgers

• High Protein Seitan Burgers

• Portobello Mushroom Sliders

• Chickpea Patty Burgers

• Air Fryer Green Goddess Burgers

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Tried this recipe?

Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.