The Vegetarian Burger That Actually Keeps You Full

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Make the ultimate Power Bean Burger! This healthy vegetarian burger is packed with protein, easy enough for beginners, and so satisfying you won't miss the meat.

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Hey everyone! I'm back with another beginner-friendly recipe, and you're going to love this Power Bean Burger for the ultimate vegetarian dinner recipe!

Going through my recipes in this series, I realized that I had no vegetarian options! To make sure everyone is included in making amazingly yummy and beginner-friendly recipes, I thought this vegetarian bean burger recipe would be a great way to kick that off! I have to say these are absolutely scrumptious! I love the flavors from all the vegetables, and these don't even taste like beans! But if you do want that bean taste you can blend the patty to a thicker consistency so get that goodness!

The patties are simply pan-fried to a crisp perfection. Serve with your favourite toppings and enjoy this wonderful veg dinner!

Why Make This Power Vegetarian Bean Burger Recipe?

Okay, as a meat eater I’m going to try to sell this Power Bean Burger recipe to the vegetarians out there! Wish me luck *fingers crossed*

I have to say that what made me fall in love with this vegetarian bean burger recipe is the juiciness of the patty. Like, what! Juicy vegetarian patty? The patty is very thick, large, and so flavorful! When I was testing this out for the first time, I’m going to be completely honest that I wasn’t expecting the patties to turn out THIS good!

Also, the patties do not break at all when you’re cooking them. You can comfortably fry them and don’t have to worry about them breaking apart. Yeah!! They won’t disintegrate or become mush! So, once they’re cooked, they’re eagerly awaiting for you to top with your burger bun and your favourite toppings!

Here’s a full list of reasons why you should make this Power Vegetarian Bean Burger recipe! Even if you’re not a vegetarian, you can make these to switch things up at your next BBQ!

Healthy!
Juicy
Not mushy
Beginner-friendly
Wholesome ingredients
Compact
Thick

This Vegetarian Bean Burger Recipe Seems Like a Lot of Work! You Sure It’s For Beginners?▼

I know this vegetarian bean burger recipe may seem like an intimidating recipe, but it’s really not. It will take a bit of time because you want to be gentle with making your patties, and you’ll want to ensure your patties have enough time to cool before you begin cooking the patties. However, the only cooking that’s really required is when you’ll sauté the veggies and then cook the patties.

My aim with this series is to teach you different skills and techniques in the kitchen, so some work will be required! But don’t worry, you’ll be guided step by step in the pictures and in the video below so you’ll be set up for success! Still have questions? Don’t hesitate to ask them in the comments below!

Ingredients for This Vegetarian Bean Burger Recipe

Here’s what you’ll need to make the best vegetarian bean burger recipe!

Canned red kidney beans
Canned black beans
Garlic
Onions
Portobello mushroom
Olive oil
Chili flakes
Spinach
Large flake oats
Salt and pepper

I actually used dried beans and cooked them because I didn’t have canned beans on hand, but if you’re a beginner then using the canned beans will save you lots of extra time!

If you are interested in using dried beans, however, then I cooked my beans in the Instant Pot. Read more about How to Make the Best Beans in the Instant Pot!

How to Make the Best Vegetarian Bean Burger Recipe

Rinse and measure the beans from the can rinse with running water over a strainer. If using dried beans instead, however, then you can cook them in the Instant Pot.

Cooked pinto beans draining in a white colander over a dark pot.

Rinsed beans being strained in a colander over a pot of water during preparation for power bean burgers.

Sautéing the Veggies

Heat 2 Tbsp olive oil in a pan on medium heat and sauté onions and garlic. Add in chopped mushrooms, large pinch of salt, pepper and chili flakes and cook off the mushrooms. Cook until mushrooms become darker and most of the water has evaporated.

Empty stainless steel pan with olive oil heating on medium heat, ready for sautéing vegetables.

Diced red onions and minced garlic sautéing in olive oil in a stainless steel pan.

Sautéing diced mushrooms and minced pink onions in a stainless steel pan with oil and seasonings.

Sautéed mushrooms and red onions in a pan with olive oil, salt, pepper, and chili flakes.

Add in the beans and sauté for 3-4 minutes, add in chopped spinach and cook for 1-2 more minutes. Increase heat to evaporate most of the moisture from the spinach. Season with salt and chili flakes and mix well.

Sautéed beans, tofu, mushrooms, and spinach mixture in a pan during preparation of vegetarian burger filling.

Sautéed spinach being added to cooked mushrooms and beans in a stainless steel pan on stovetop.

Sautéed beans, mushrooms, and spinach mixture in a pan ready to cool before processing into burger patties.

Let mixture cool for 20-30 minutes in the refrigerator. Once cooled, transfer mixture to a food processor and pulse 5-6 times to achieve a coarse, textured patty. Transfer to a bowl and mix in the oats.

Cooked bean and spinach mixture in a slow cooker with a spoon, ready to cool before processing.

Bean burger mixture being pulsed in food processor with white blade visible against coarse, textured mixture with herbs.

Shaping the Patties

Measure the oats in a large bowl and evenly divide the mixture in 4 equal portions and roll into a ball. Roll the portions in the oats and gently press down on the portions while using the palm of your hands to smooth out the patties, including the sides. Transfer the patties on parchment paper and cover the top of the patty with parchment as well. Chill for about 15 minutes, or until firm.

Four vegetarian burger patties rolled in oats with fresh herbs in a dark skillet, ready to cook.

Bean burger patty coated in oats, centered in a stainless steel bowl surrounded by uncoated oats.

Hand holding an oat-coated burger patty over a bowl of oats, showing the coating step for the power bean burger.

Bean burger patty coated in oats, wrapped in parchment paper on a stone surface.

Preparing the Burgers

In the meanwhile prepare your toppings. To create an avocado fan, take half an avocado, and cut into two.

For each half, turn the avocado such that the curve is facing away from you. Using a paring knife make 5 cuts lengthwise, making sure to stop the cut about 80% about the way. Using your hands, spread out avocado into a fan.

Hands cutting an avocado half lengthwise with a paring knife to create an avocado fan.

Sliced avocado half fanned out on a cream-colored surface, showing lengthwise cuts creating an elegant fan presentation.

Heat a pan on medium heat and add 2 Tbsp olive oil. Using a spatula, transfer the patties onto the pan. Cook for 5-6 minutes on one side and then carefully flip to toast the other side. Add the cheese (you can use vegan cheese to make this vegan!) on the toasted side and cook for 5 more minutes or until oats are golden brown and crispy.

Six avocado slices with scored lengthwise cuts in a pan with olive oil.

Bean patties with sliced almonds on parchment paper beside a pan with olive oil drizzled in a smiley face pattern.

Two vegetarian bean patties topped with sliced almonds cooking in a skillet with a spatula.

Two cooked vegetarian bean patties topped with peanuts sizzling in a nonstick pan with olive oil.

To assemble the burger, cut buns in half and toast under a broiler or in a toaster until golden brown. You may also apply butter and toast the buns on a pan.

Spread the sauce of your choice to each top and bottom bun. Add the lettuce, bean patty, tomato, onions and avocado. Place the top bun over the sandwich and serve hot with oven baked crispy fries (you can find my recipe here)!

Toasted whole wheat burger buns with creamy sauce spread on each half, ready for assembly.

Toasted burger buns with spread sauce on left bun and fresh green lettuce on right bun

Assembled power bean burger with toasted sesame seed bun, patty, melted cheese, and fresh tomato slice.

Assembled vegetarian bean burger with sliced red onions and tomato on a seed-topped bun, shown with spread on the bottom bun half.

An Overview of the Binders

A lot of times you will find that bean or vegetarian burgers fall apart the moment you bite into them. Or, sometimes you don’t even get that far, the patties break apart in the pan itself.

We worked arounds some of these issues with few quick techniques. We used vegetables like spinach and mushrooms (technically a fungi) which are water-rich and sautéed them until most of their water evaporated. The less moisture in the patties, the better it will hold its shape. Remember, the cooked beans themselves hold lots of water, so we don’t need to worry about adding additional moisture.

Then, the beans and vegetable mixture is cooled down, this helps with shaping the patties by making the mince firmer. Additionally, the portioned out patties are rolled in oats, the additional texture from the oats adds further structural integrity and provides a base for the patties as we lightly sear them.

Storing and Freezing Power Bean Burgers

The patties can be kept in the parchment paper and wrapped with some plastic wrap for storage. They will refrigerate well for up to 1 week or in the freezer for up to 6 months.

To defrost and reheat the patties from frozen, simply remove the patties from the freezer the night before and the next day, proceed with the directed steps.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Power Bean Burger - Vegetarian Burger Recipe

Make the ultimate Power Bean Burger! This healthy vegetarian burger is packed with protein, easy enough for beginners, and so satisfying you won't miss the meat.

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35 min

Prep

17 min

Cook

52 min

Total

burgers

medium

Level

Ingredients

Tap any quantity to scale

For the bean patties

(225 g) cooked red kidney beans(canned or dried, about 8 oz)Shop →
(225 g) cooked black beans (canned or dried, about 8 oz) · make your ownShop →
garlic cloves(minced)
large onion(finely chopped)
portobello mushroom(1/2 inch diced)
(60 ml) olive oilShop →
(1 g) chili flakesShop →
spinach(packed, roughly chopped)
(23 g) quick oatsShop →
salt(to taste)Shop →
pepper(to taste)Shop →

For the toppings

sauce of choice(chili garlic or Thousand Island Dressing recommended)
cheese slices(cheddar used; vegan cheese for vegan option)
tomato(1/4 inch thick slices)Shop →
onion(sliced into rings, 1/4 inch thick)
avocado slices
burger buns

Instructions

To prepare the power bean mixture

1
Rinse and measure the beans from the can rinse with running water over a strainer. If using dried beans instead, however, then you can cook my the in the Instant Pot. Read more about How to Make the Best Beans in the Instant Pot!
Rinse and measure the beans from the can rinse with running water over a strainer. If using dried beans instead, however, then you can cook my the in the Instant Pot. Read more about How to Make the Best Beans in the Instant Pot!
2
Heat 2 tbsp olive oil in a pan on medium heat and sauté onions and garlic. Add in chopped mushrooms, large pinch of salt, pepper and chili flakes and cook off the mushrooms. Cook until mushrooms become darker and most of the water has evaporated.
Heat 2 tbsp olive oil in a pan on medium heat and sauté onions and garlic. Add in chopped mushrooms, large pinch of salt, pepper and chili flakes and cook off the mushrooms. Cook until mushrooms become darker and most of the water has evaporated.
3
Add in the beans and sauté for 3-4 minutes, add in chopped spinach and cook 1-2 more minutes. Increase heat to evaporate most of the moisture from the spinach.
Add in the beans and sauté for 3-4 minutes, add in chopped spinach and cook 1-2 more minutes. Increase heat to evaporate most of the moisture from the spinach.
4
Let mixture cool for 20-30 minutes in the refrigerator. Once cooled, transfer mixture to a food processor and pulse 5-6 times to achieve a coarse, textured patty. Transfer to a bowl and mix in the reserved bowls.
Let mixture cool for 20-30 minutes in the refrigerator. Once cooled, transfer mixture to a food processor and pulse 5-6 times to achieve a coarse, textured patty. Transfer to a bowl and mix in the reserved bowls.
5
Measure the oats in a large bowl and evenly divide in the mixture in 4 equal portions and roll into a ball. Roll the portions in the oats and gently press down on the portions while using the palm of your hands to smooth out the patties, including the sides.
Measure the oats in a large bowl and evenly divide in the mixture in 4 equal portions and roll into a ball. Roll the portions in the oats and gently press down on the portions while using the palm of your hands to smooth out the patties, including the sides.
6
Transfer the patties on parchment paper and cover the top of the patty with parchment as well. hill for about 15 minutes, or until firm.
Transfer the patties on parchment paper and cover the top of the patty with parchment as well. hill for about 15 minutes, or until firm.

To prepare the burger

1
In the meanwhile prepare your toppings. To create an avocado fan, take half an avocado, and cut into two.
In the meanwhile prepare your toppings. To create an avocado fan, take half an avocado, and cut into two.
2
For each half, turn the avocado such that the curve is facing away from you. Using a paring knife make 5 cuts lengthwise, making sure to stop the cut about 80% about the way. Using your hands, spread out avocado into a fan.
For each half, turn the avocado such that the curve is facing away from you. Using a paring knife make 5 cuts lengthwise, making sure to stop the cut about 80% about the way. Using your hands, spread out avocado into a fan.
3
Heat a pan on medium heat and add 2 tbsp olive oil. Using a spatula, transfer the patties onto the pan. Cook for 5-6 minutes on one side and then carefully flip to toast the other side. Add the cheese on the toasted side and cook for 5 more minutes or until oats are golden brown and crispy.
Heat a pan on medium heat and add 2 tbsp olive oil. Using a spatula, transfer the patties onto the pan. Cook for 5-6 minutes on one side and then carefully flip to toast the other side. Add the cheese on the toasted side and cook for 5 more minutes or until oats are golden brown and crispy.
4
To assemble the burger, cut buns in half and toast under a broiler or in a toasted until golden brown. You may also apply butter and toast the buns on a pan.
To assemble the burger, cut buns in half and toast under a broiler or in a toasted until golden brown. You may also apply butter and toast the buns on a pan.
5
Spread the sauce of your choice to each top and bottom bun. Add the lettuce, bean patty, tomato, onions and avocado. Place the top bun over the sandwich and serve hot with oven baked crispy fries (you can find my recipe here) !
Spread the sauce of your choice to each top and bottom bun. Add the lettuce, bean patty, tomato, onions and avocado. Place the top bun over the sandwich and serve hot with oven baked crispy fries (you can find my recipe here) !

Notes

•For additional texture, you can reserve 1 Tbsp of black beans and kidneys for later and add it with the power bean mince.

Nutrition per serving

898

Calories

45g

Protein

137g

Carbs

21g

Fat

36g

Fiber

10g

Sugar

883mg

Sodium

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Tested & written in Anadi’s kitchen

Why Make This Power Vegetarian Bean Burger Recipe?

Ingredients for This Vegetarian Bean Burger Recipe