Red Kidney Bean Burger Bowls

4.78 from 9 votes
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

These kidney bean burgers are vegetarian-friendly and taste absolutely delicious, accompanied with fresh vegetables. The burgers are spicy, flavorful, and filling! They’re also high protein, and gluten-free.

More and more of us are adding more vegetarian meals to our diets. So, if you’re looking for a high protein lunch to have on meatless Monday, these are a great option.

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
container with bean burger topped with dressing and a salad

These burgers are satisfying and packed with flavors. You definitely won’t miss the meat. The cumin and chili powder add some warmth. So they’re spicy, but not too spicy.

The salad is a nice accompaniment to the burgers. They add lightness and freshness and are a healthier option than burger buns.

four meal prep containers with bean burgers and veggies

Ingredients You’ll Need

Red Kidney Bean Burgers

Red Kidney Beans (16 oz, drained and rinsed)

Red Bell Pepper (1/2)

Scallions (1/2 cup, chopped)

Parsley (½ cup)

Garlic (4 cloves)

Egg (1 large)

Cumin (1 tbsp)

Salt (1/2 tsp)

Chilli Powder (1/2 tsp)

Quick Oats (1/2 cup)

Salad

Carrot (1 large)

Red Onion (1)

Beets (4)

Radishes (2 cups)

Avocados (2)

Arugula (4 cups)

Cherry Tomatoes (2 cups)

English Cucumber (½)

Green Peas (2 cups)

Caesar Dressing (4 tbsp)

How to Make Red Kidney Bean Burger

Step 1. Mash the kidney beans in a bowl until you get a consistent paste. Next, place your bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chili powder in a food processor and pulse.

Then, add your oats and one egg and pulse. After this, add your mashed red kidney bean and pulse until smooth.

Step 2. Using your mixture, form 4 patties. If you find your patties too moist, add a bit more oats. Place your patties on a parchment paper-lined tray, and place in the freezer for 2 hours.

Step 3. Once your patties have set, heat up a non-stick skillet, adding a bit of oil. Once hot, add your patties and cook for 7 minutes on each side.

Step 4. Chop vegetables and divide equally into food containers. Top each bowl with the black bean burger we‘ve just made and cover in Caesar dressing.

steps to prepare burger bowls

Vegetables to Serve with Bean Burgers

You’ll be serving these bean burgers with a tasty salad containing a medley of veggies- 8 to be exact. So, what are these veggies, and what nutrients are they rich in? Here they are:

  • Carrots: Carrots are rich in vitamin A which is important for good vision as well as your immune system.
  • Beets: Beets are rich in folate and nitrates, which may help improve your athletic performance.
  • Radishes: Radishes are a good source of vitamin C. Vitamin C not only boosts your immune system, but it’s also helpful for collagen production, which you need for healthy skin.
  • Avocadoes: Okay, you got me there… Avocadoes are not technically veggies; they’re actually fruits. Avocadoes are rich in vitamin K.
  • Arugula: Arugula also happens to be rich in vitamin K.
  • Cherry tomatoes: Cherry tomatoes are rich in vitamins A and C. These boost your immune system.
  • English cucumbers: Cucumbers are rich in vitamin K.
  • Green peas: Green peas are excellent sources of Vitamins A and K.
close up of burger on top of salad with dressing

How to Freeze Bean Burgers

To freeze them, place them on some wax paper until they set. Once they’ve set, place them in freezer-safe food storage containers to prevent freezer burn.

I like these freezer-safe food storage containers here because they’re made out of glass.

fork with bite of bean burger

Other Recipes You Might Like

Watch Full Instructions

red kidney bean burgers
4.78 from 9 votes

Red Kidney Bean Burger Bowls (High Protein)

By Karo @ AllNutritious
These vegetarian burger bowls are so delicious. Red kidney bean burgers are easy to make and are full of flavors. With the addition of the vegetables, you'll stay full for the day to come!
Prep: 20 minutes
Cook: 14 minutes
Additional Time: 2 hours
Total: 2 hours 34 minutes
Servings: 4 meal prep bowls

Ingredients 

Red Kidney Beans Burgers

  • 16 oz can red kidney beans rinsed and drained
  • 1/2 red bell pepper
  • 1/2 cup scallions chopped
  • ½ cup parsley
  • 4 cloves garlic peeled
  • 1 large egg
  • 1 tbsp cumin
  • 1/2 tsp salt
  • 1/2 tsp chilli powder
  • 1/2 cup quick oats

Salad

  • 1 large carrot or 2 small carrots
  • 1 red onion
  • 4 beets
  • 2 cups radishes
  • 2 avocados
  • 4 cups arugula
  • 2 cups cherry tomatoes
  • ½ English cucumber
  • 2 cups green peas drained

Dressing

  • 4 tbsp Caesar dressing
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

Burgers:

  • Drain red kidney beans, wash them and dry them as well as you can. You don‘t want them to be moist. Otherwise, the burgers will fall apart.
  • Mash the beans in a bowl until it forms a consistent paste.
  • Get a food processor and add bell pepper, scallions, parsley, garlic cloves, cumin, salt, and chilli powder to it. Pulse it. Then, add oats and an egg. Pulse it again.
  • Afterward, add in mashed red kidney beans and give it a pulse until one smooth texture.
  • Divide the mixture into 4 patties. If the patties are too wet, add more oats. Keep them on a flat surface with parchment paper on it. Then, freeze for 2 hours.
  • Heat up a skillet, lightly oil it, and cook these burgers patties for 7 minutes on each side.

Salad:

  • Grate carrots and beets. Slice red onion, avocados, cucumber, and cherry tomatoes. Cut radishes in halves. Drain your green peas.

Servings:

  • Divide vegetables equally into food containers. Top each bowl with black bean burger we‘ve just made and cover in Caesar dressing.

Recipe Video

Nutrition

Serving: 1 meal prep bowl | Calories: 646kcal | Carbohydrates: 86g | Protein: 28g | Fat: 25g | Saturated Fat: 3.9g | Polyunsaturated Fat: 18.7g | Cholesterol: 51mg | Sodium: 611mg | Fiber: 34g | Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below with your rating! I love the feedback and respond to every comment!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating