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Cooking With Anadi
12K subscribers · red and black beans, mushroom, spinach patty that satisfies
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 favorite 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 favorite 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!
Tools Needed
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.
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.
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.
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.
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.
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.
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.
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)!
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
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.
Stovetop
Rate this recipe ✦
35 min
Prep
17 min
Cook
52 min
Total
4
burgers
medium
Level
Ingredients
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, you can cook them 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, you can cook them 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 ingredients.
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 ingredients.
- 5
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.
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.
- 6
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.
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.
To prepare the burger
- 1
In the meanwhile prepare your toppings. To create an avocado fan, take half an avocado, and cut in two.
In the meanwhile prepare your toppings. To create an avocado fan, take half an avocado, and cut in 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% of 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% of 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 toaster 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 toaster 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.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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