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Vegan Kidney Bean Burgers

Vegan Kidney Bean Burgers

Makes 8 medium burgers.


  • 1 c TVP (textured vegetable protein granules)
  • 1 c boiling water
  • 1 Tbsp vegetable broth mix (or 1 bouillon cube)
  • 1 c mashed kidney beans (include a Tbsp or 2 of bean cooking liquid)
  • 1 c Ritz cracker crumbs (or use any buttery crackers)
  • 2 Tbsp whole wheat or all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper


  1. In a medium bowl, soak TVP in the boiling water and broth mix for 10 minutes.
  2. Add kidney beans, cracker crumbs, flour, garlic powder, onion powder, and black pepper. Stir well with a wooden spoon.
  3. Use clean hands to blend thoroughly.
  4. Divide mixture into 8 equal portions and form each into a 4 or 5-inch burger shape.
  5. Preheat oven to 350 degrees F.
  6. Lightly oil a skillet or griddle. Brown the burgers a few minutes, turn and brown the other side, adding a bit more oil if needed.
  7. Transfer burgers to a large oiled baking sheet. Bake 30 minutes, turning the burgers over mid-way. Serve hot or warm with ketchup or salsa.

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