These vegan BBQ kidney bean burgers are perfect for Memorial Day and summer cookouts.  They are high in protein and iron, and only use 5 ingredients.  Kidney bean burgers are also gluten-free and oil-free.  It’s a savory, crowd-pleasing, easy vegan Memorial Day recipe.

When I was a teacher, Memorial Day was my official start of summer.  School ended and I had the entire summer to spend running around in the sunshine and relaxing on patios.  So the holiday holds a special place in my heart.  I usually celebrate with a cookout where I make some veggie burgers to share.  These 5-ingredient vegan BBQ kidney bean burgers are a great cookout addition.

Research shows that eating beans every day can decrease risk of diseases like and increase longevity (source).  Kidney beans are a great source of protein (14g per cup!), are rich in iron and high in fiber.  Quinoa is a nutritious ancient grain that is also a vegan source of protein and minerals.  Walnuts have anti-inflammatory properties and are rich in heart-healthy fats.   Add these ingredients to a food processor, along with some BBQ sauce and chickpea flour and you’ve got yourself tasty, simple, healthy vegan burgers.

I usually top BBQ bean and quinoa burgers with avocado, greens, tomatoes and extra BBQ sauce.  Looking for a side dish?  It goes really well with pasta salads, like the Italian picnic pasta salad that I shared last month.  Ice cream too.  Because it is summer after all.  Hope you enjoy these healthy, savory veggie burgers!

What sides do you like with your burger?  If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see your BBQ kidney bean burgers in action!  

Buen Provecho,

Becca

Print Recipe

BBQ Veggie Burgers

These easy BBQ veggie burgers require only 5 ingredients and are both gluten-free and vegan. Made with kidney beans and quinoa, they have lots of protein and iron. Walnuts add in healthy fats and anti-inflammatory benefits. They're baked to reduce oil and make them extra crispy. Perfect for a savory Memorial Day outing.

Servings

patties

Ingredients

• 1 15 oz can kidney beans
• 1/2 cup cooked quinoa
• 1/2 cup walnuts
• 3 tbsp BBQ sauce *see notes
• 1 1/2 tbsp chickpea flour *see notes

Servings patties Ingredients 1 15 oz can kidney beans 1/2 cup cooked quinoa 1/2 cup walnuts 3 tbsp BBQ sauce *see notes 1 1/2 tbsp chickpea flour *see notes

Instructions

1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
2. Place the walnuts in a food processor. Pulse until coarsely chopped. Add in half of the beans, the cooked quinoa, BBQ sauce and chickpea flour. Pulse until the mix is well mixed, scraping down the sides with a spatula if necessary. Add in the remainder of the beans and pulse 3-4 times to create texture.
3. Divide the mixture into 4 patties and press them firmly with your hands.
4. Bake the patties at 350F for 15 minutes. Flip and bake for another 15 until crispy. Remove and serve on a burger bun with favorite toppings (I like avocado, greens, tomato slices and more BBQ sauce).

Recipe Notes

• Use store-bought or to make your own BBQ sauce, follow the instructions in this BBQ pulled jackfruit sandwich recipe.
• If you do not have chickpea flour, you can substitute cornstarch, breadcrumbs or rolled oats.

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I’m linking up with Annemarie, Farrah, and Esther for Foodie Friday.  Plus Running on Happy & Fairytales and Fitness for the Friday Five.