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

Chickpea and Kidney Beans Tex Mex Burgers

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 Recipe Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8 Step 9 Common Questions & Swaps

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

  1. 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.

  2. 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.

  3. Step 3

    Process the chickpeas, kidney beans and cilantro in a food processor to break down the chickpeas and beans.

  4. 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.

  5. Step 5

    Heat the same pan with the remaining oil.

  6. 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.

  7. 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.

  8. Step 8

    Toast the hamburger buns. Divide the guacamole between the two burgers, top with a slice of lettuce and then the burger patty.

  9. 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.
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