Chickpea and Kidney Beans Tex Mex Burgers

Name: Chickpea and Kidney Beans Tex Mex Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 medium-sized ripe avocado (, peeled and pitted); Juice of a lime; 1 tsp garlic powder; Sea salt & freshly cracked pepper (, to taste); 2 tsp avocado oil (, divided); ¼ cup finely chopped onion; 2 garlic cloves (, minced); 1 cup chickpeas (, rinsed and drained); 1 cup kidney beans (, rinsed and drained); ½ cup fresh cilantro; 1 cup canned corn (, drained); 1 cup cooked and cooled quinoa; 1 tsp chili powder; ½ tsp ground cumin; ½ tsp garlic powder; ¼ tsp smoked paprika; ½ tsp sea salt (, or more to taste); ¼ tsp freshly cracked black pepper (, or more to taste); 4 hamburger buns; Lettuce; Spicy vegan mayo; Tomato slices; Red onion (, thinly sliced)

Print recipe

Summer, Canadian inspired, Burgers & Tacos

GF NF RSF

45 mins Prep: 15 mins Cook: 30 mins

Serves 4

Made with chickpeas, kidney beans, quinoa and corn, these vegan patties are packed with protein and do not lack flavor! They are seasoned with fresh coriander and spices like chili powder, garlic powder, and smoked paprika.

Ingredients

Guacamole

1 medium-sized ripe avocado , peeled and pitted
Juice of a lime
1 tsp garlic powder
Sea salt & freshly cracked pepper , to taste

Burger Patties

2 tsp avocado oil , divided
¼ cup finely chopped onion
2 garlic cloves , minced
1 cup chickpeas , rinsed and drained
1 cup kidney beans , rinsed and drained
½ cup fresh cilantro
1 cup canned corn , drained
1 cup cooked and cooled quinoa
1 tsp chili powder
½ tsp ground cumin
½ tsp garlic powder
¼ tsp smoked paprika
½ tsp sea salt , or more to taste
¼ tsp freshly cracked black pepper , or more to taste
4 hamburger buns

Garnishes

Lettuce
Spicy vegan mayo
Tomato slices
Red onion , thinly sliced

Recipe

Step 1
Prepare the guacamole by mashing the avocado in a small bowl with a fork. Add the lime juice, garlic powder, salt and pepper.
Step 2
Heat 1 teaspoon of oil in a pan. Add the onion and sauté until translucent. Add garlic and cook for another 30 seconds. Remove from the heat and transfer to a large bowl.
Step 3
Process the chickpeas, kidney beans and cilantro in a food processor to break down the chickpeas and beans.
Step 4
Transfer to the bowl with the onions. Add the rest of the burger ingredients. Mix with a spatula and divide the mixture in half.
Step 5
Heat the same pan with the remaining oil.
Step 6
Form two burger patties using your hands and gently place in the pan. Cook for 5 minutes then gently flip and cook another 5 minutes.
Step 7
Bake in the oven for another 15 minutes at 350ºF. If your pan is not oven safe, transfer to a baking sheet before baking.
Step 8
Toast the hamburger buns. Divide the guacamole between the two burgers, top with a slice of lettuce and then the burger patty.
Step 9
Spread the spicy mayo then garnish with sliced tomatoes and red onion.

Common Questions & Swaps

Can I replace the chickpeas and kidney beans with other legumes? I think this recipe is rather forgiving so I would say black beans, white beans and pinto beans would all work here.
Can I use cooked rice instead of cooked quinoa? It depends what rice; if it is a short or medium grain, it should be ok. Just make sure it is not too light and fluffy or else it might be harder to keep your patties together.
Can I use lemon juice instead of lime juice? Absolutely!
Can these be frozen? I think so. I would just do so after step #5. Remove them from the heat, let cool completely then freeze for up to a month.

$Veggie burger on a plate surrounded by chickpeas, slices of onion, lettuce, a glass of water and half a lime.$

$Spicy mayo being spread on chickpea patty$

$Chickpea and Kidney Beans Tex Mex Burgers-1$

Let’s raise a glass to my very first vegan burger recipe on my blog!

It is kind of hard to believe I have never made one, but I think one of the main reasons is because, generally speaking, I am not a big veggie burger person.

Yes, I do enjoy them at restaurants, but I am also very picky plus I kind of have a soft spot for Beyond Meat.

However, this burger recipe is one I created through a brand partnership and I loved it so much that I thought I would adapt the measurements a little bit so that you can make this recipe at home!

First things first, these guys are quite filling (which in my opinion is a great thing!). They are made with a mixture of chickpeas, kidney beans, quinoa and corn and therefore have lots of protein. Plus, not only will these guys keep you full longer, they are also super flavorful. And no — the flavor is not all coming from the garnishes. A lot of it is coming from all the delicious spices in the patties themselves: the chili powder, garlic powder, cumin, smoked paprika and fresh coriander all come together to elevate these patties to the next level.

Here are the key steps of the recipe:

Make the guacamole
Simply mash the avocado in a bowl and season it with lime juice, garlic powder, salt & pepper.

Pulse the chickpeas, kidney beans and fresh coriander
Use a food processor to mash the chickpeas and kidney beans together with the fresh coriander.

Cook the onion and garlic
Cook them both with a little bit of oil until the onion is starting to brown.

Make the patties
Add all ingredients into a bowl and mix to combine. Divide into 4 patties.

Cook patties on both sides then cook to firm up
Enjoy on toasted burger buns and with your favorite garnishes including the guacamole made earlier.

Well… On that note, I hope this is not the last burger you see on my blog! I had a lot of fun creating (and especially eating!) this recipe so if you give it a try and like it as much as I do, please let me know.

If you do end up making these Chickpea and Kidney Beans Tex Mex Burgers, be sure to share it on social media and tag me (@muriellebanackissa).

Have a wonderful week my friends!