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Kidney Bean Vegetarian Hamburgers

Kidney Bean Vegetarian Hamburgers

Your whole house will smell like you are cooking ground beef hamburgers with this recipe. Serve on soft buns with avocado, mayo, and chopped onion for a special treat.

Makes about (16) 3-inch hamburgers.


  • 1 c light gluten shreds (a seitan product)
  • 1 c hot water
  • 1 tsp vegetarian bouillon or broth mix
  • 1-15 oz can kidney beans (about 1 1/2 c)
  • 2/3 c fine dry bread crumbs
  • 2 Tbsp all purpose flour
  • 1 tsp paprika
  • 1/4 tsp red pepper flakes
  • 1/4 tsp granulated garlic
  • 1/4 tsp dry marjoram
  • 1/4 tsp dry oregano
  • 1/4 tsp fennel seeds
  • 1/8 tsp black pepper
  • 2 large eggs
  • salt, only if using unsalted broth mix
  • 3 Tbsp olive oil (divided use)


  1. Soak gluten shreds in hot water and broth mix for 10 minutes.
  2. Rinse beans carefully in a colander and drain well. Place in a food processor.
  3. To the beans, add gluten shreds with soaking liquid, bread crumbs, flour, paprika, salt, red pepper, garlic, marjoram, oregano, fennel seeds, pepper, eggs and 1 tablespoon of the olive oil. Pulse, then process until uniform in texture but not entirely smooth. (Mixture will be soft and moist.)
  4. In a large skillet or griddle on medium heat, warm the remaining 2 tablespoons of olive oil. Working in one or two batches, drop about 1/3 cup of the mixture per hamburger, and smooth into a thin disc shape with back of spoon.
  5. Cook hamburgers about 4-5 minutes on the first side, or until well browned and firm. Flip over and cook about 2 minutes more.

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