Sweet Potato Kidney Bean Burger

Creates 6-8 burgers depending on size. Bean burger made with sweet potatoes, kidney beans, quinoa and spices
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Course: dinner
Cuisine: Vegan
Keyword: beans, veggie burger
Servings: 6
Calories: 184kcal
Author: Shelly Hughes


  • 1 15.5 oz Red Kidney Beans substitute with black beans or chick peas
  • 2 sweet potatoes, baked approx. 2 cups
  • 2 cup quinoa, cooked
  • 1/2 cup walnuts, finely chopped substitute with oatmeal for nut free
  • 1/2 cup finely diced green onions
  • 1 tbsp tamari
  • 2 1/2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp chipotle powder
  • 1/4 tsp salt and pepper to taste optional


  • Preheat oven 400 degrees F. Line a baking sheet with parchment paper and place the whole sweet potato on the baking sheet and bake for 45-60 minutes. Fork tender
  • Cook the quinoa based on instructions from package. One cup of quinoa with 2 cups of water. Bring to a boil uncovered. Bring to a boil, turn down to a low and cover and cook for 12-15 minutes. This can be done ahead of time.
  • Add a can of rinsed kidney beans to a bowl and mash approximatly half of the beans. Add in the sweet potatoes and lightly mash. Add in the quinoa and mix together. Add in the rest of the ingredients. The spices, onions and tamari.
  • With your hand or a spoon you can gently mash the ingredients together until it creates a ball that does not fall apart. Taste the burger ingedients and see any additional seasoning is needed.
  • Line a baking pan with parchment paper. Create 3-31/2 inch sized patties. I like to use a circular cookie cutter to get a consistent size.
  • Bake for 40 minutes and turning half way through.
  • Ready to be served
  • Once cooled, the burger can frozen and reheated as you need them


Serving: 1g | Calories: 184kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6430IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
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