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    BLANK » Recipe Index » Main Entree

    Vegan Kidney Bean Burger (Gluten Free)

    Last Updated January 9, 2023. Published March 23, 2020 By Charla 20 Comments

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    Delicious meat free burger is made from red kidney beans and make the best appetizer ever
    Delicious meat free burger is made from red kidney beans and make the best appetizer ever

    This Kidney Bean Burger is a totally meatless pattie consisting of carrots, gluten free oats and packed with an abundance of herbs and spices. They are so delicious, effortless and are perfect to snack on or as an addition to a healthy dinner. Make them in your air fryer or stovetop!

    Burger with bottle in the background

    `kidney bean burger

    If you're a fan of legumes then you will love this kidney bean burger. Although, I am not a vegan I would like to transition to a plant based lifestyle at some point.

    Moreover, I do enjoy eating plant based foods quite often. I would say that 70% of my food habits are centred around veganism/vegetarian.

    There isn't a week that goes by without Charla eating something plant based.

    Close up of the veggie burger

    I remember as a teenager, eating meat free food, courtesy of my mother. My mother who isn't a vegan would cook meat free substitutes which were so foolproof.

    One delicacy that comes to mind was a homemade veggie burger. I think at the time she used soy, though I don't quite recall what it was. Nevertheless, it was a household hit, one that we requested numerous times.

    As an adult, this kidney bean burger is inspired by my fond memories. Legumes are a great source of protein and make the perfect meatless patties.

    The reason being is there ability to bulk up the formation of a pattie when crushed.

    Steps for cooking dried beans in an instant pot

    If you are using dried beans then you will need 1 cup worth

    steps for pressure cooking legumes

    • Rinse the beans thoroughly using a colander/strainer (Picture 1).
    • Place the beans in your instant pot and fill the inner pot half way with water (Picture 2).
    • Switch the unit on a select pressure level "high", adjust the +/- to 25 minutes and switch the valve to "sealing" (Picture 3).
    • Wait for the instant pot to come to pressure (this will take several minutes) and cook the beans.
    • Once cooked allow the unit to perform a natural release (takes 10-15 minute) before removing the lid (Picture 4).
    • Drain off the bean water and place beans in a medium bowl and set aside.

    Ingredients you will need

    Ingredients for vegan kidney bean burger

    • Red Kidney Beans: The beans are what make the recipe, dried or canned which ever you choose.
    • Onion & Garlic: These are base ingredients that build the foundation for most recipes.
    • Oats: Make sure to use oats that are certified gluten free if you are sensitive to trace elements and also quick cooking. Don't use jumbo oats as they will take forever to cook.
    • Carrots: Shredded are a great addition for adding texture and flavour.
    • Coconut Aminos: This is a soy(a) free alternative, again used for added flavour.
    • Tomato Paste: I like to use pureed tomato for this particular recipe as it's so much easier to work with.
    • Seasonings: Cumin, coriander, chilli all of these spices are used in their ground form, you can use fresh if you wish.
    • Thyme:  Not pictured, this is only herb I used fresh sprigs with stem removed.
    • Pink Salt: For flavour
    • Coconut oil: Used for cooking, olive oil works well too!

    How to make kidney bean burgers

    • If using dried kidney beans cook them in a pressure cooker for 35 minutes and drain.
    • Skip the above step if you have chosen to use precooked drained beans.

    Steps 1-2 sauteing and mashing beans

    • Melt a small amount of coconut oil in a frying pan on medium heat then proceed to saute the minced garlic and onion until translucent. Set aside to cool (Picture 1).
    • Place the kidney beans in a bowl and use a potato masher to break them down (Picture 2).

    steps 3-4 adding herbs and spices

    • Add the grated carrots to the bean bowl followed by the onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli (Picture 3).
    • Carefully pick the small thyme leaves from their stem and sprinkle into the bowl (Picture 4).

    steps 5-6 forming a ball

    • Finally pour in the gluten free oats and start to mix and combine all of the ingredients together (Picture 5).

    steps 7-8 making the patties and frying them

    • Shape the bean mixture into large flat patties (Picture 7).
    • Melt some coconut oil in a non stick (very important) frying pan on medium heat (Picture 8).
    • Cook the patties until golden on each side (a few minutes each side).
    • Repeat the above step with the remaining patties.
    • Don't forgot to serve the burgers with some Vegan Mayonnaise

    Air fryer method

    • Spray or coat the fryer basket with oil.
    • Follow the steps below of how to make the patties.
    • Once the patties are made place the patties in the basket (you may need to do this in batches, depending on the capacity).
    • Coat/spray the top of the patties with oil.
    • Manually set to 200c/392f for 12-14 minutes or until golden brown.
    • Turn the patties over half way through.

    Can you freeze the patties?

    Yes, you can. I would advise freezing them with parchment paper sandwiched between each one so prevent sticking.

    What other vegetables can you include?

    You could add mushrooms, zucchini, beetroot, bell peppers, potatoes the list is endless!

    Notes and tips

    • If using canned beans, you will need a total of two cans. Be sure to drain off the excess liquid before using.
    • You can pair this recipe with my Vegan Fish and Chips.
    • The beans need to be mashed and will require doing so by hand. I used my potato masher to crush the beans.
    •  DO NOT use an blender/food processor or immersion stick or else the beans will turn into a puree.
    • Coconut aminos is an alternative to soy(a)
    • Be sure to use gluten free oats that are quick cooking.
    • Use a good non stick frying pan to omit the use of lots of oil.
    • If the mixture seems dry, add a splash of water (not too much) and also find that wet hands help to form the patties into better shapes.
    • Rest the patties on parchment paper so they don't stick.

    Love sauce? Don't forget to serve  these delicious gluten free burgers with vegan mayonnaise

    patties with red onions on top

    More appetisers you may like

    • Air Fryer Brussel Sprouts
    • Air Fryer French Fried Onions
    • Air Fryer Zucchini Fries
    • Gluten Free Air Fryer Onion Rings
    • Air Fryer Chickpeas
    • Brazilian Cheese Bread
    • Arroz Con Coco (Colombian Coconut Rice)

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    patty in a bun

    Vegan Kidney Bean Burger (Gluten Free)

    gluten free, dairy free, vegan bean burgers with a great texture and flavour
    5 from 7 votes
    Print Pin Rate
    Course: Main Entree
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 2 servings
    Calories: 428kcal
    Author: Charla

    Ingredients

    • 1 cup of dried kidney beans see post or 2 cups of pre-cooked beans
    • 1 medium sized carrot grated
    • 1 ½ cups of gluten free oats
    • 1 large onion minced
    • 4 garlic cloves minced
    • 1 tablespoon coconut aminos soy free alternative to soy sauce
    • 1 tablespoon of tomato puree
    • 1 teaspoon of chilli powder
    • 1 teaspoon cumin
    • 1 ground coriander
    • approx 1 teaspoon of pink salt
    • 8 sprigs of thyme
    • coconut oil

    Instructions

    • If using dried kidney beans cook them in a pressure cooker for 35 minutes and drain.
    • Skip the above step if you have chosen to use precooked drained beans.
    • Melt a small amount of coconut oil in a frying pan on medium heat then proceed to saute the minced garlic and onion until translucent. Set aside to cool
    • Place the kidney beans in a bowl and use a potato masher to break them down
    • Add the grated carrots to the bean bowl followed by the onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli.
    • Carefully pick the small thyme leaves from their stem and sprinkle into the bowl.
    • Finally pour in the gluten free oats and start to mix and combine all of the ingredients together
    • Shape the bean mixture into large flat patties.
    • Melt some coconut oil in a non stick (very important) frying pan on medium heat.
    • Cook the patties until golden on each side (a few minutes each side)
    • Repeat the above step with the remaining patties

    Notes

    • If using canned beans, you will need a total of two cans. Be sure to drain off the excess liquid before using.
    • You can pair this recipe with my Vegan Fish and Chips.
    • The beans need to be mashed and will require doing so by hand. I used my potato masher to crush the beans. It
    •  DO NOT use an blender/food processor or immersion stick or else the beans will turn into a puree.
    • Coconut aminos is an alternative to soy(a)
    • Be sure to use gluten free oats that are quick cooking 
    • Use a good non stick frying pan to omit the use of lots of oil.  
    • If the mixture seems dry, add a splash of water (not too much) and also find that wet hands help to form the patties into better shapes.
    • Rest the patties on parchment paper so they don't stick.

    Nutrition

    Calories: 428kcal | Carbohydrates: 76g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Sodium: 1383mg | Potassium: 875mg | Fiber: 16g | Sugar: 5g | Vitamin A: 5623IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 7mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Mushroom Spinach Omelette (Paleo + Gluten Free)
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Jane

      October 24, 2021 at 9:02 pm

      5 stars
      So, I just made these. I didn't have fresh thyme, so I threw in some dry. I'm trying to do things a little differently. So, I heated the oven to 420 and baked them. I then put them in wraps with my fixings.
      I really enjoyed them. Not only that, but my picky adult son enjoyed them. They feel healthy, and they are tasty. I just had to stop myself picking at the rest.
      A little extra note, I only have Indian chili on hand. So, mine had a nice little kick to them. Yum.

      Reply
      • Charla

        October 24, 2021 at 9:50 pm

        Thank you so much Jane for your wonderful feedback. I'm always happy to hear when picky eaters in particular enjoy my recipes, it's perfectly okay to tweak the recipe or use alternative ingredients. Even I do it from time to time!

        Reply
    2. Trish Ford

      May 29, 2021 at 8:49 pm

      5 stars
      what can I use instead of oats. the gluten free are so expensive. can I use gluten free bread crumbs?

      Reply
      • Charla

        May 29, 2021 at 8:52 pm

        Yes, gluten free breadcrumbs should work just fine. Do keep in mind that oats themselves are free from gluten, it's the cross contamination that causes sensitivity. If you aren't sensitive to trace/cross contamination then regular oats are just fine. I hope that helps.

        Reply
      • Trish Ford

        June 04, 2021 at 8:43 pm

        Yes it does thanks you, I'm going to try with the crumbs first and then if that works out I mite try next time just normal oats .1 cup should't hurt . Ill let you no .

        Reply
        • Charla

          June 04, 2021 at 8:43 pm

          No problem and you are very welcome.

          Reply
    3. Becca | Rabbit Food Runner

      June 29, 2018 at 2:19 pm

      Where do you get coconut aminos?? I've only tasted them once at an expo.

      Reply
      • Charla

        June 29, 2018 at 4:48 pm

        Local health stores are now stocking it but this does depend on your geographical location so the easiest place to purchase it from would be Amazon.

        Reply
    4. Josal

      May 23, 2018 at 8:38 pm

      2 questions please. 1 1/2 oats is that cups or ounces & chili is that powder or what Thank You

      Reply
      • Charla

        May 23, 2018 at 10:18 pm

        Apologies Josal. It should be 1 1/2 cups of oats and chilli powder is what I used. I have updated the recipe to reflect this.

        Reply
    5. Jaime

      February 24, 2018 at 3:50 pm

      5 stars
      I love veggie burgers and am always trying new recipes. This one looks amazing!

      Reply
      • Charla

        February 24, 2018 at 3:56 pm

        I appreciate the love Jaime 😉

        Reply
    6. Traci

      February 24, 2018 at 3:37 pm

      Always looking for a bean burger as an alternative to meat. This looks easy enough...and looks like it satisfies too! YUM

      Reply
      • Charla

        February 24, 2018 at 3:41 pm

        Thanks Traci. It's definitely filling, I can tell you that much and tasty too!

        Reply
    7. linda spiker

      February 24, 2018 at 2:45 pm

      5 stars
      I know what I am making on Meatless Monday!

      Reply
      • Charla

        February 24, 2018 at 2:54 pm

        Yay! Linda that's what I like to hear 😉

        Reply
    8. Silvia

      February 24, 2018 at 2:19 pm

      5 stars
      I'm a big fan of legumes. I eat a plant-based diet, with meat occasionally, but homemade vegetarian burgers I love so much!!

      Reply
      • Charla

        February 24, 2018 at 2:28 pm

        Definitely Silvia. They are the way forward!

        Reply
    9. Julia

      February 24, 2018 at 1:47 pm

      5 stars
      Yes yes we like legumes and meat alternatives 🙂 I have a jar of kidney beans in the pantry so definitely trying this!

      Reply
      • Charla

        February 24, 2018 at 2:01 pm

        Thanks Julia, enjoy!

        Reply

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