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Red Beans and Rice Veggie Burgers

Servings 5


  • 16 oz. red kidney beans drained and rinsed
  • 1/2 cup cooked brown rice
  • 1/2 cup TVP textured vegetable protein
  • 1/4 cup pea protein powder
  • 2 celery sticks 60 grams
  • 2 tablespoons soy sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 3/4 teaspoon garlic powder
  • 1 tablespoon ghee or coconut oil
  • 1/4 cup almond flour


  1. In a food processor, pulse together the beans and rice until well mixed. You don't need the mixture to be completely blended, there can still be pieces of beans and rice visible. You just want the mixture to partially blended so it will all stick together well.

  2. In a large mixing bowl, combine the bean mixture with TVP, pea protein powder, well chopped celery, soy sauce, and the spices. Stir together. Then add the ghee or coconut oil and mix well, I like to use my (clean) hands at this stage, sort of like you're making meatballs. Form either 4 or 5 patties and coat in almond flour.

  3. You can cook the burgers right away in a hot pan with a little ghee or oil, or bake in the oven. Any patties you don't use you can wrap in plastic wrap and either store in the refrigerator for a couple days or freeze if you want to save them for longer.