• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Burger and sandwich recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Kidney bean burgers

    Jump to Recipe

    These kidney bean burgers are crispy on the outside, spicy, cheesy and slightly gooey on the inside, with bursts of intense sun dried tomato.

    Finished kidney bean burgers served on a white plate with two dips on the side.

    The mix can be made in a single bowl using simple ingredients, and then cooked in a flash in a frying pan or griddle pan.

    To start, you'll rinse and drain a couple of cans of kidney beans and mash them in a bowl with chopped sun dried tomatoes. You'll then stir in chilli powder, grated cheese and an egg, stir everything together and your mixture is ready to shape into patties.

    Close up image of a stacked kidney bean burger on a white plate.

    Fry for just a few minutes, then serve in burger buns with hummus and salad. Perfection!

    Close up image of a stacked kidney bean burger served on a white plate with dips on the side.

    This recipe makes six vegetarian kidney bean burgers.

    Ingredients

    For the burgers

    • 480 g (31 oz) kidney beans (2 tins) drained and well rinsed
    • 150 g (¾ cup + 1 tbsp) sun dried tomatoes chopped
    • 1 large free range egg
    • 1 tsp chilli powder
    • 100 g (1 cup) Parmesan or vegetarian hard cheese alternative finely grated
    • pinch salt and black pepper

    To serve

    • 6 burger buns
    • 150 g (½ cup + 2 tbsp) hummus
    • 4 salad tomatoes
    • 50 g (2 oz) salad leaves

    Equipment

    • Weighing scales
    • Measuring spoons
    • Fork
    • Kitchen knife
    • Chopping board
    • Grater
    • Griddle pan

    Instructions

    Put the chopped sun dried tomatoes and the rinsed and drained kidney beans in a bowl.

    Overhead shot of the chopped sun dried tomatoes and kidney beans in a mixing bowl.

    Use a fork to mash the mix, leaving some beans still intact.

    Overhead shot of the kidney bean burgers ingredients mixed together in a mixing bowl.

    Add the cheese, egg, chilli powder and a pinch of salt and pepper.

    Overhead shot of the kidney bean burgers ingredients mixed together in a mixing bowl.

    Stir until evenly combined.

    Overhead shot of the kidney bean burger ingredients mixed together in a mixing bowl.

    Divide the mixture into 6 and work into burger shapes.

    Six of the burgers laid out on a baking tray.

    Cook in a griddle pan over a medium heat and fry on both sides until firm and a little crisp

    Overhead shot of the burgers having been on the griddle.

    Serve these gorgeous kidney bean burgers in warmed burger buns with fresh salad and hummus.

    Side on shot of the finished burgers served inside a breadbun with dips on the side.

    You can even go extra special and double stack them.

    Double stacked kidney bean burger served on a white plate with dips on the side.

    Print this kidney bean burger recipe

    Print Recipe
    4.5 from 2 votes

    Kidney Bean Burgers Recipe

    These kidney bean burgers are crispy on the outside, spicy, cheesy and slightly gooey on the inside, with bursts of intense sun dried tomato.
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Course: Burgers and sandwiches
    Cuisine: Mexican
    Diet: Vegetarian
    Servings: 6 burgers
    Author: Emily Leary

    Ingredients

    For the burgers

    • 480 g (31 oz) kidney beans (2 tins) drained and well rinsed
    • 150 g (¾ cup + 1 tbsp) sun dried tomatoes chopped
    • 1 large free range egg
    • 1 tsp chilli powder
    • 100 g (1 cup) Parmesan or vegetarian hard cheese alternative finely grated
    • pinch salt and black pepper

    To serve

    • 6 burger buns
    • 150 g (½ cup + 2 tbsp) hummus
    • 4 salad tomatoes
    • 50 g (2 oz) salad leaves

    Equipment

    • Weighing scales
    • Measuring spoons
    • Fork
    • Kitchen knife
    • Chopping board
    • Grater
    • Griddle pan

    Instructions

    • Put the chopped sun dried tomatoes and the rinsed and drained kidney beans in a bowl.
    • Use a fork to mash the mix, leaving some beans still intact.
    • Add the cheese, egg, chilli powder and a pinch of salt and pepper. Stir until evenly combined.
    • Divide the mixture into 6 and work into burger shapes.
    • Cook in a griddle pan over a medium heat and fry on both sides until firm and a little crisp
    • Serve in burger buns with hummus and salad.

    Video

    Nutrition

    Calories: 420kcal | Carbohydrates: 62g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 662mg | Potassium: 1531mg | Fiber: 12g | Sugar: 15g | Vitamin A: 1273IU | Vitamin C: 24mg | Calcium: 346mg | Iron: 7mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this kidney bean burger recipe

    Three images of the kidney bean burgers with text at the top of the image describing it for Pinterest
    Double stacked kidney bean burger with text at the bottom describing it for Pinterest.
    Double stacked kidney bean burger with text at the top describing it for Pinterest.
    Double stacked kidney bean burger with text at the top describing it for Pinterest.
    Double stacked kidney bean burger with text at the top describing it for Pinterest.
    Kidney bean burger with text at the top describing it for Pinterest.

    More recipes with beans to try

    Vegan Pasta Soup (Vegan Pasta E Fagioli Recipe)
    You'll love this incredible vegan pasta soup aka Pasta E Fagioli. It's vegan, gluten-free, high in protein, quick to prepare and suitable for the whole family!
    Get the recipe
    Tomato, Bean and Garlic Spaghetti Recipe - Great Served Cold!
    This pasta and bean dish is made with raw, zingy tomatoes, garlic and basil to produce a gorgeously fresh sauce that is utterly delicious warm or cold.
    Get the recipe
    Fiery Lentils and Beans - Actifry Recipe
    An amazingly satisfying, high protein and deliciously fiery side dish, made in the ActiFry with jerk marinade, beans, peas and lentils.
    Get the recipe
    Zesty Bean Quinoa Recipe
    This tasty, zesty bean quinoa is packed with protein, bursting with fresh citrus flavour and suitable for vegetarians and vegans!
    Get the recipe
    Vegetarian Scotch Egg Recipe
    These may look like their meaty cousin, the scotch egg but no, this is a vegetarian scotch egg recipe! They're made from a lightly spiced blend of beans and chickpeas.
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Apple custard tart
    Easter loaf cake »

    Reader Interactions

    Comments

      4.50 from 2 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Heather Edgar says

      May 17, 2022 at 6:59 pm

      Could this be frozen before cooking?

      Reply
      • Emily Leary says

        May 18, 2022 at 8:07 pm

        Yes, they should be ok to freeze as long as you observe all relevant food safety standards. I'd put wax parchment between them to stop them sticking together when frozen.

        Reply
    2. Elizabeth says

      August 22, 2014 at 11:56 am

      What a lovely simple recipe and perfect for the Optigrill. I will try this with mine! Love the fridge too!

      Reply
    3. Karen Joanne says

      August 21, 2014 at 10:26 am

      This sounds delicious! Can't wait for a rare moment of sun to give these a go on the BBQ!

      Reply
    4. Jacqueline Meldrum says

      August 21, 2014 at 9:06 am

      Mmmmmm! I love homemade veggie burgers and these bean burgers looks ace. It's breakfast, but I am totally craving one.

      Reply
    5. Fish Fingers for Tea says

      August 20, 2014 at 8:55 pm

      Love these Emily! We make something very similar (though minus the chilli if Izzy is having them) and they always go down well. Love the fridge, we have a Beko American fridge freezer and love it, certainly makes a change from the tiny under the counter one we had before!

      Reply
    6. Dannii @ Hungry Healthy Happy says

      August 20, 2014 at 4:36 pm

      That is am awesome looking fridge!
      I love any recipe that uses tinned beans, as it usually makes it really budget friendly.

      Reply
    7. Jan Bennett says

      August 20, 2014 at 3:12 pm

      Now these bean patties look sooooo good! LOVE the fridge!!!!

      Reply
    8. Kate on thin ice says

      August 20, 2014 at 11:44 am

      Look so very tasty. Not sure my children would like them but still worth a try.
      I love your clear instructions and the way you accompany them with great pics

      Reply
      • Emily Leary says

        August 20, 2014 at 11:46 am

        Thanks Kate! :) They are quite spicy so smaller children probably wouldn't be keen, but you could always reduce the chilli and up the cheese to win them over! ;)

        Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.