Name: Smoky Vegan Bean Burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 can (15 oz) kidney beans, drained and rinsed; 1 small red onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon tomato paste; 2 tablespoons soy sauce; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1 tablespoon olive oil; 1/2 cup rolled oats; 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg); Salt and pepper to taste; Optional: 1/4 teaspoon chili flakes or hot sauce for heat

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Hearty and packed with plant-based protein, these Smoky Vegan Bean Burgers are the perfect alternative to traditional meat patties. Made with simple ingredients like kidney beans, oats, and bold spices, I love how versatile they are—great for grilling, pan-frying, or baking. Whether I’m planning a casual weeknight dinner or a summer BBQ, these burgers always hit the spot.

Smoky Vegan Bean Burgers

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) kidney beans, drained and rinsed

1 small red onion, finely chopped

2 cloves garlic, minced

1 tablespoon tomato paste

2 tablespoons soy sauce

1 teaspoon smoked paprika

½ teaspoon ground cumin

1 tablespoon olive oil

½ cup rolled oats

2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)

Salt and pepper to taste

Optional: ¼ teaspoon chili flakes or hot sauce for heat

Directions

In a small bowl, I mix the ground flaxseed with water and let it sit for about 5 minutes until it becomes gel-like.

In a skillet over medium heat, I sauté the chopped onion and garlic in olive oil for about 5 minutes until they’re soft and translucent.

In a large mixing bowl, I mash the kidney beans with a fork or potato masher, leaving some chunks for texture.

I add the sautéed onion and garlic, tomato paste, soy sauce, smoked paprika, cumin, oats, and the prepared flax egg to the beans.

I season the mix with salt, pepper, and optional chili flakes or hot sauce, then stir until everything is well combined.

I let the mixture rest for 10 to 15 minutes so the oats can absorb any extra moisture.

Once rested, I shape the mixture into 4 evenly sized patties.

To cook, I heat a lightly oiled skillet over medium heat and cook the patties for 4–5 minutes on each side until golden and crispy.

Alternatively, I sometimes bake them at 375°F (190°C) for 25–30 minutes, flipping halfway through for even crispness.

I serve the burgers on buns with toppings like lettuce, tomato, avocado, and vegan mayo.

Servings and timing

This recipe makes 4 patties.

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Calories: Around 220 kcal per patty

Variations

Gluten-Free Option: I use certified gluten-free oats and tamari instead of soy sauce.

Spicy Kick: I add more chili flakes or a splash of my favorite hot sauce to the mix.

Extra Veggies: Sometimes I finely grate a carrot or a bit of zucchini (squeezed dry) into the mix for added moisture and nutrients.

Different Beans: I swap kidney beans with black beans or chickpeas for a slightly different flavor profile.

Grilled Version: I chill the patties for 30 minutes before grilling to help them hold their shape better.

Storage/Reheating

To store, I keep cooked patties in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them with parchment paper between each patty for up to 2 months. When I’m ready to eat, I reheat in a skillet over medium heat or bake at 350°F (175°C) until warmed through. I avoid microwaving if I want to keep that crispy exterior.

FAQs

How do I stop the patties from falling apart?

I make sure the mixture isn’t too wet—resting it for 10–15 minutes helps. The flax egg and oats work together as binders to hold everything together.

Can I grill these burgers?

Yes, but I like to chill the patties first so they firm up and stay intact on the grill. I also make sure to oil the grill well.

Are these burgers gluten-free?

They can be! I just use gluten-free oats and tamari instead of soy sauce to make them completely gluten-free.

Can I freeze them?

Absolutely. I freeze both raw and cooked patties. I just separate them with parchment paper so they don’t stick together.

What can I serve with these burgers?

I like pairing them with sweet potato fries, a fresh salad, or coleslaw. They also go well with pickles and grilled veggies on the side.

Conclusion

These Smoky Vegan Bean Burgers are one of my go-to meals when I want something filling, flavorful, and easy to make. They’re adaptable, freezer-friendly, and perfect for meal prep or casual dinners. Whether I’m making them spicy or keeping it classic, they always turn out delicious and satisfying.

📖 Recipe:

Smoky Vegan Bean Burgers

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 patties
Diet: Vegan

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Description

Hearty and packed with plant-based protein, these smoky vegan bean burgers are a satisfying meat-free option made with kidney beans, oats, and bold spices. They are versatile, easy to make, and perfect for grilling, pan-frying, or baking.

Instructions

In a small bowl, mix the ground flaxseed with water and let it sit for 5 minutes until gel-like.
In a skillet over medium heat, sauté the chopped onion and garlic in olive oil for about 5 minutes until soft and translucent.
In a large mixing bowl, mash the kidney beans with a fork or potato masher, leaving some chunks for texture.
Add the sautéed onion and garlic, tomato paste, soy sauce, smoked paprika, cumin, oats, and the prepared flax egg to the beans.
Season with salt, pepper, and optional chili flakes or hot sauce, then stir until well combined.
Let the mixture rest for 10 to 15 minutes so the oats can absorb any extra moisture.
Shape the mixture into 4 evenly sized patties.
To cook, heat a lightly oiled skillet over medium heat and cook the patties for 4–5 minutes on each side until golden and crispy.
Alternatively, bake at 375°F (190°C) for 25–30 minutes, flipping halfway through.
Serve the burgers on buns with toppings like lettuce, tomato, avocado, and vegan mayo.