These vegan burgers made from kidney beans, cauliflower and almonds are hearty, deeply flavorful, and honestly a little addictive. Top them with a fresh, sweet-and-sour red pepper sauce and you've got a wholesome, gluten-free, oil-free crowd-pleaser that even the meat-lovers at the table will be sneaking seconds of.
This veggie burger with red pepper sauce came into my life completely by accident – and immediately became a permanent resident.
I normally test new recipes several times before they make it onto the blog. But this burger? First attempt, total kitchen jackpot. No do-overs needed. It's a good thing I always scribble notes while I cook, because otherwise I would have stood there after that first bite with nothing but happy tears and zero idea how to recreate it.
Bean burger patties – we've all been there. Some are genuinely great, others are... let's just say "character building." To make sure this one lands firmly in the "great" camp, I gave it a little upgrade: sautéed cauliflower rice for body and freshness, finely chopped almonds for a satisfying bite, and enough spices to make it actually taste like something. If you've been burned by a sad, mushy bean patty before, I promise this is the redemption arc you deserve.
Jump to:
Why You'll Love This Recipe
- Wholesome & nutritious: Kidney beans, cauliflower and almonds bring protein, fiber and healthy fats.
- Gluten-free & oil-free: No gluten, no added oil, no compromises on flavor.
- Wonderfully flavorful: Cumin, paprika and dried herbs make sure these patties taste bold and delicious.
- Holds together beautifully: A quick stint in the fridge and these patties are firm, shapeable and ready to hit the pan without falling apart.
Ingredients at a Glance
- Kidney beans: The heart and soul of these patties. Make sure to rinse them well, drain them thoroughly.
- Cauliflower: Pulsed into fine rice – it adds a lovely lightness and freshness.
- Almonds: Coarsely ground for a little crunch and extra nourishment.
- Rolled oats: The binder that holds everything together. Use certified gluten-free oats if that's important to you.
- Spices: Cumin, paprika, turmeric, basil and oregano – this is where the magic happens. Don't skip them.
- Red pepper & tomatoes: The base of a sauce so good you'll want to put it on everything.
- Maple syrup & rice vinegar: The sweet-and-sour duo that gives the red pepper sauce its irresistible personality.
(Exact quantities are down in the recipe card – scroll away!)
You'll also want to grab some vegan burger buns and your favorite toppings. I'm talking crisp lettuce, ripe tomatoes, creamy avocado, vegan oil-free mayo, and maybe a few onion rings if you're feeling fancy.
Step-by-Step Instructions
- Make the red pepper sauce: Sauté the finely chopped onion and garlic in a splash of water, then add the diced pepper, tomatoes and tomato paste. Let it all simmer together until soft and fragrant, season with salt, pepper, a touch of sweetener and rice vinegar, blend it slightly, and pop it in the fridge.
- Prepare the bean patty mixture: Sauté the onion and garlic, cook the cauliflower rice until tender, then blitz the almonds and kidney beans and mix everything together until you have a thick, moldable mixture that smells absolutely wonderful.
- Chill & cook: Give the mixture at least 30 minutes in the fridge. Then shape into patties and pan-fry until browned on both sides.
- Assemble: Pile on the lettuce, patties and the red pepper sauce - and all the toppings you like.
Tips & Variations
- No food processor? No worries! Use ground almonds and quick-cooking oats, mash the kidney beans with a potato masher, and bring it all together with your hands.
- Classic sauces: Ketchup and vegan mayo are always a solid choice, and no one will judge you for it. If you want to keep things oil-free, my Tofu-Cashew Mayo is ridiculously good on these.
- Spicier: Love heat? A spoonful of sriracha or a pinch of chili in the red pepper sauce will sort you out.
FAQ
They do! The key is that 30-minute chill in the fridge. After that, they firm up beautifully and fry up without drama in a non-stick pan.
Absolutely! Swap in ground almonds and quick-cooking oats, give the beans a good mashing with a potato masher, and mix everything together by hand in a large bowl. It takes a bit more muscle but works just as well.
Yes! Black beans or chickpeas are great swaps – they have a similar consistency and will give you equally delicious results.
I don't have a grill myself so I can't say from personal experience, but I'm fairly confident it works! Chill the patties well first so they're nice and firm, use a grill pan or a sheet of aluminum foil, and flip them only once and with great care. A little brush of oil will help stop them sticking.
More Vegan Burgers & Sandwiches
Still in a handheld food mood? Here are a few more recipes that are absolutely worth getting your hands messy for:
- 3-Ingredient Lentil Tortillas
- Vegan Protein Quesadillas (Gluten-free, Oil-free)
- Chickpea Patty Breakfast Sandwich
- Vegan Bean Enchiladas With Avocado Crema [gluten-free]
I really hope you give this veggie burger with red pepper sauce a go. If you do make it, leave a comment below, rate the recipe, and tag me over on instagram @veggie.jam with #veggiejam. I love seeing your creations!
PrintRecipe
Wholesome Bean Burgers with Red Pepper Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 Burger 1x
Description
Gather your friends and make some burgers this weekend! These healthy and wholesome veggie burgers are made from kidney beans, cauliflower and almonds and taste deliciously hearty and satisfying. Add some homemade red pepper sauce on top for a sweet and sour touch.
Ingredients
Burger Patties
- 1 onion
- 3 garlic cloves
- 2 cups cauliflower rice (200 g)
- 1 can (15 oz) kidney beans
- ½ cup almonds (70 g)
- ¾ cup (gluten-free) rolled oats (70 g)
- 2 tbsp tomato paste
- ¾ tsp salt
- ¼ tsp black pepper
- ⅛ tsp turmeric (optional)
- ¼ tsp ground cumin
- ½ tsp paprika
- ½ tsp dried basil
- ½ tsp dried oregano
Red Pepper Sauce
- 1 small red or white onion
- 2 garlic cloves
- 1 small or ½ large red pepper
- 2 roma tomatoes
- 3 tbsp tomato paste
- ¼ - ½ teaspoon salt
- 2 tbsp maple syrup or agave syrup
- 1 tbsp rice vinegar
- black pepper to taste
Others
- vegan burger buns
- lettuce, tomatoes, cucumber, avocado, onion, etc.
Instructions
For the red pepper sauce
- Finely chop the onion and garlic. Dice the pepper and tomatoes into small chunks.
- Sauté the onion and garlic in a pan with a splash of water for about 1 minute. Add the pepper, tomatoes and tomato paste, stir to combine, and cook covered on low-medium heat for 5 minutes. Stir occasionally.
- Add the salt, pepper, maple syrup and rice vinegar. Cook uncovered for another 5 minutes. Blend lightly with an immersion blender if you'd like a smoother sauce.
- Transfer to a bowl and refrigerate until ready to serve.
For the bean burgers
- Finely chop the onion and garlic and sauté in a splash of water in a large pan for 1 minute. Add the cauliflower rice and cook for 5–6 minutes until tender. Set aside to cool slightly.
- Add the almonds to a food processor and pulse until finely ground. Add the rinsed and well-drained kidney beans and pulse again to combine – you want a rough, chunky texture, not a smooth paste.
- Transfer the almond-bean mixture to a large bowl and add the sautéed veggies and all remaining ingredients. Mix well until everything comes together into a firm, moldable mixture.*
- Refrigerate the mixture for at least 30 minutes.
- Shape into 4–6 patties about 0.5 cm (¼ inch) thick. Heat a non-stick pan over low heat and cook the patties for 3–5 minutes per side until golden brown and crispy on the outside.
- Serve on buns with red pepper sauce and your toppings of choice. Enjoy!
Notes
*if you don't own a food processor, use ground almonds and quick-cooking oats. Mash the beans using a potato masher/fork and incorporate the other ingredients using your hands.
This post is also available in German (Deutsch).
Sheree says
I cant have seeds or nuts. Any idea what to sub for the almonds? More oats or beans?
Melanie J says
The almonds give a lot of texture so more beans is propbably not the best option. More oats could work. Or you could add 1/4 - 1/3 cup cooked brown rice. Let me know how it goes.
Sandra Grauman says
Made the burgers and served them with the red pepper sauce, absolutely delicious! We are also making your Red Lentil Tortillas and they too are amazing! Highly suggest these recipes. Now to look through your blog and create another one of your delicious recipes. I am so happy I came across your blog!
Melanie J says
Hi Sandra. Your words made me so happy! Thank you so much. I hope you'll give some of my other recipes a try, too.