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Lunch Recipes

Veggie Burgers Recipe Comes Together So Easy With Mushrooms and Kidney Beans

Hamburgers and hot dogs are barbecue staples. It’s not summertime without firing up the grill and these foods are always the first to go. But for a delicious meat-free option, we like to serve up this Veggie Burgers recipe that’s so satisfying, even non-vegetarians are sure to be huge fans.

Filled with white kidney beans and mushrooms for the “meat” of the burger, these are not only hearty and delicious but also super healthy and nutritious. There’s 16 grams of protein per serving, which is a win! We form these patty these by hand, using breadcrumbs and egg to make sure everything sticks together. A dash of green Tabasco adds a bit of heat — add more if you like things extra spicy. Let us know if these veggie burgers are a hit.

For more vegetarian recipes, try our Vegetarian Sheet Pan Dinner or our Corn Ribs!


6 serving

Total Time

Prep Time


  • 2 (15.5 oz.) cans kidney beans, rinsed, drained
  • 2 cups mushrooms, chopped
  • 2 cups fresh whole wheat breadcrumbs
  • 1 egg, beaten
  • 1/4 cup chopped fresh parsley
  • 1 tsp. green Tabasco sauce
  • 1/2 cup no-sugar-added ketchup
  • 6 burger buns, split
  • Lettuce, tomato (optional)



In bowl, mash beans. Stir in mushrooms, breadcrumbs, egg, parsley, Tabasco and 1/4 tsp. salt. Shape into 6 (3/4” thick) patties.

Coat 12” nonstick skillet with cooking spray; heat over medium-low heat. In batches, add burgers; cook, flipping once, until heated through, 3–4 min. per side.

Dividing evenly, spread ketchup over roll bottoms; top with lettuce, tomato and burgers. Garnish as desired.

Hearty kidney beans, meaty mushrooms and green Tabasco sauce come together to create these melt-in-your-mouth patties


  • Calories: 315 kcal
  • Fat: 4 gram
  • Saturated Fat: 1 gram
  • Protein: 16 gram
  • Carbohydrate: 53 gram
  • Fiber: 8 gram
  • Cholesterol: 31 mg
  • Sugar: 7 gram
  • Sodium: 763 mg

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