Homemade Bean and Vegetable Burgers

Homemade bean burgers are much better than their frozen, store-bought counterparts, and you know these don’t contain any extra fillers.

Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 4


  • 1 can (15 oz.) dark red kidney beans, drained and rinsed
  • 1 large Yukon gold potato, cooked and cooled
  • ⅓ cup cornmeal
  • ⅓ cup fresh or defrosted frozen peas
  • 2 Tbsp. minced onion
  • ¼ tsp. ground chipotle
  • ¼ tsp. paprika
  • ¼ tsp. ground black pepper
  • ¼ tsp. sea salt
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil


  • In a medium bowl, mash the beans and potato together using a potato masher. Add the remaining ingredients, except the oil. Mix and form into 4 patties.
  • Heat the oil on medium-high in a medium skillet. Cook the burgers, flipping once, until cooked through and browned on both sides, about 5 minutes per side.