Veggie Bean Burgers Recipe

Name: Veggie Bean Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Chickpeas, 19 Fl. Oz; 1 can Red Kidney Beans, 19 Fl. Oz; 1/2 whole Red Pepper Chopped; 1/2 whole Red Onion, Chopped; 2 cloves Garlic, Chopped; 3 Tablespoons Ground Flaxseeds; 1 Tablespoon Sesame Seeds; 1 Tablespoon Pumpkin Seeds; 2 Tablespoons Pecans, Chopped; 1/4 teaspoons Each Cumin, Smoked Paprika, Coriander; 1 pinch Salt And Pepper; 3/4 cups Oats; 3 Tablespoons Chickpea Flour; 1 Tablespoon Cilantro, Finely Chopped; 1 box Panko Bread Crumbs (8 Ounce Box - But You Won't Need The Whole Box!); 1 Tablespoon Olive Oil, To Drizzle

Servings: persons

1 can Chickpeas, 19 Fl. Oz
1 can Red Kidney Beans, 19 Fl. Oz
1/2 whole Red Pepper Chopped
1/2 whole Red Onion, Chopped
2 cloves Garlic, Chopped
3 Tablespoons Ground Flaxseeds
1 Tablespoon Sesame Seeds
1 Tablespoon Pumpkin Seeds
2 Tablespoons Pecans, Chopped
1/4 teaspoons Each Cumin, Smoked Paprika, Coriander
1 pinch Salt And Pepper
3/4 cups Oats
3 Tablespoons Chickpea Flour
1 Tablespoon Cilantro, Finely Chopped
1 box Panko Bread Crumbs (8 Ounce Box - But You Won't Need The Whole Box!)
1 Tablespoon Olive Oil, To Drizzle

1
Combine all but the last five ingredients in a food processer and pulse until a chunky paste is made (i.e.
2
a few whole chickpeas should still be visible).
3
Remove the mixture to a bowl and stir in oats, chickpea flour, and cilantro until mixed.
4
To make the patties, spread panko crumbs onto a plate.
5
Take 1/4 cup of the burger mixture at a time and make into a ball.
6
Press down on the ball to make an even veggie patty.
7
Coat top, bottom, and sides in panko.
8
Place on a parchment-lined sheet tray and drizzle a bit of olive oil on top.
9
Repeat with the rest of the mixture.
10
Preheat the oven to 400 degrees F and bake for 12 minutes, flipping halfway through.
11
Serve in a bun or tortilla, with all your favourite toppings!

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 can Chickpeas, 19 Fl. Oz, 1 can Red Kidney Beans, 19 Fl. Oz, 1/2 whole Red Pepper Chopped, 1/2 whole Red Onion, Chopped, and more.

Yes, Veggie Bean Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Bean Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions