Your Best Homemade Borlotti & Red Beans Burger

The Homemade Borlotti & Red Beans Burger is a very tasty main dish, designed specifically for those who follow a vegan or vegetarian diet. It is a valid alternative to the classic beef burger, also ideal for those who want to reduce their weekly meat consumption, easy and quick to prepare.

All you have to do is blend the legumes in a blender jug ​​together with the carrot, onion and a sprig of parsley, season everything with salt and pepper, and then shape, with the help of a pastry cutter, many medallions of 8 cm in diameter. At this point, all you have to do is pass them in breadcrumbs and then cook them in a pan (or in the oven), with a generous drizzle of extra virgin olive oil: the result will be vegetable burgers, crunchy on the outside and tender in the center, perfect to bring to the table both hot and at room temperature.

What is a Bean Burger?

Bean burgers have a rich and nutritious legacy rooted in the history of vegetarian and vegan cuisine. Their origins trace back to the early 20th century in the United States, during a time when plant-based eating began gaining traction for both health and ethical reasons. One of the earliest known recipes for a meatless "burger" made from legumes appeared in the 1960s and 70s, paralleling the rise of the counterculture and vegetarian movements. These burgers, typically made from black beans, kidney beans, or chickpeas, were promoted as hearty alternatives to beef patties. Bean burgers became especially popular in health food circles and later found their way into mainstream markets as vegetarianism grew. Today, they’re not only a staple in vegetarian and vegan diets but also embraced by flexitarians and food lovers seeking sustainable and wholesome meal options.

Pro Tips for the Best Bean Burgers

• After rinsing canned beans or cooking dried ones, be sure to pat them dry thoroughly with a clean towel. Excess moisture can cause the burger mix to be too wet, making it difficult to shape and causing it to fall apart during cooking.
• Pulse the beans in a food processor just enough to mash most of them while still leaving some texture. This gives the patties a satisfying bite and prevents them from becoming mushy.
• After mixing the ingredients, refrigerate the burger mix for at least 30 minutes. This rest time allows the flavors to meld and the mixture to firm up, making it easier to form stable patties.
• Use a measuring cup or a burger press to create uniformly sized patties. This ensures even cooking and a better presentation.
• Whether pan-frying or grilling, moderate heat is best. Too high and the outside burns before the inside sets; too low and you won’t get that delicious crust.

Which Beans Are Best for Burgers?

The best beans for burgers are black beans, kidney beans, and chickpeas.

• Black beans offer a rich, meaty texture and hold their shape well.
• Kidney beans are slightly firmer and add a hearty bite.
• Chickpeas (garbanzo beans) have a nutty flavor and create a drier, firmer patty.
• Borlotti beans have a creamy texture and a mild, nutty flavor. They blend well and can create a soft, moist patty.
• Red beans (often referring to small red beans or light red kidney beans) are firmer and hold up well during cooking.

How to Get Bean Burgers to Stick Together?

To get bean burgers to stick together, use a binding agent like:

• Breadcrumbs, oats, or cooked quinoa – absorb moisture and add structure.
• Egg or flax egg (1 tbsp flaxseed + 2.5 tbsp water) – helps bind ingredients.
• Chilling the mixture – refrigerate for at least 30 minutes before shaping and cooking.

Also, avoid over-mashing the beans; leaving some texture helps the patties hold together better.

Can I Bake Them, Instead?

Yes, you can absolutely bake bean burgers instead of frying them! Baking at 180°C (350°F) on a parchment-lined sheet with a light brushing of olive oil gives them a crisp exterior and firm texture. Bake for 20–25 minutes, flipping halfway through for even browning. This method is healthier and ideal for meal prep or lighter meals.

What Does a Bean Burger Taste Like?

A bean burger has a hearty, savory flavor with a slightly earthy and nutty undertone, depending on the beans used. It's often seasoned with spices, herbs, garlic, and onions, giving it a rich, umami profile. The texture is tender yet firm, with a subtle crispness on the outside when cooked properly, making it satisfying and flavorful even without meat.

What Can I Serve This With?

Bean burgers pair wonderfully with a variety of sides and toppings. You can serve them on toasted buns with fresh lettuce, tomato, avocado, and your favorite sauce like aioli or tahini. For sides, consider crispy oven-baked fries, a fresh green salad, roasted vegetables, or a tangy coleslaw to add crunch and contrast. They also go well with pickles or grilled corn for a summery touch.

Is This Recipe Gluten-Free?

Since beans are naturally gluten-free, the key is to ensure that any binders like breadcrumbs are gluten-free alternatives such as oat flour or ground nuts.

Can I Make These Ahead of Time?

Yes, you can definitely make bean burgers ahead of time. The uncooked patties can be formed and stored in the refrigerator for up to two days, allowing the flavors to meld and the texture to firm up.

Does It Freeze Well?

Yes, bean burgers freeze very well. You can freeze them either cooked or uncooked, depending on your preference. Just make sure to place a piece of parchment paper between each patty to prevent sticking, and store them in an airtight container or freezer bag.

When you're ready to enjoy them, you can cook them directly from frozen or thaw them overnight in the refrigerator for easier handling.

How to Store Bean Burger

To store leftover bean burgers, let them cool completely before placing them in an airtight container. They can be refrigerated for up to 3–4 days.

Reheat in a skillet, oven, or microwave until warmed through, keeping their texture and flavor intact.

How to Make Bean Burger

Peel the carrot, cut it into regular cubes and collect them in the jug of a mixer together with the chopped onion.

Add the borlotti beans, well drained from the preserving liquid.

Proceed in the same way with the red beans.

Blend until you get a coarse mixture, then add salt to taste.

Spice with a pinch of pepper.

Flavor with parsley and blend again.

Mix with a spoon.

Using a pastry cutter of about 8 cm in diameter, shape the burgers, compacting the mixture well with the back of a spoon.

Coat the burgers in breadcrumbs, taking care to also cover the edges.

Heat a drizzle of oil in a non-stick pan, arrange the bean burgers, well spaced apart from each other.

Let the burgers cook for about 4 minutes, then turn them gently with a slotted spoon and continue cooking on the other side.

Enjoy!