Key takeaways:
- Plant‑based protein in a familiar form: This homemade vegan bean burger combines beans, lentils and quinoa for a high plant‑based protein patty that feels like a classic burger, not “diet food”.
- Vegan meals that actually satisfy: Using this bean burger as the base for bowls, salads or burgers in a bun makes it easier to build filling vegan meals and plant‑based recipes for Veganuary and beyond.
- A repeatable healthy swap: Choosing this bean burger more often in place of ultra‑processed or meat burgers gives you a simple, long‑term plant‑based protein swap that can support digestion, energy and overall metabolic health.
When people think about adding more plant‑based protein, they often imagine complicated ingredients or expensive meat alternatives. In reality, simple vegan meals built from everyday foods like beans, lentils and quinoa can be just as satisfying – and much more budget‑friendly. This homemade vegan burger is a high plant‑based protein staple you can lean on whether you are doing Veganuary, eating more vegan meals, or just want a healthier bean burger you can actually recognise the ingredients in.
At Provacan, the focus is always on food‑first changes that support digestion, inflammation balance, energy and long‑term health, without perfectionism. This recipe fits that approach perfectly: it is a flexible, plant‑based option that works for full Veganuary, “vegan‑ish” weeks or simply as one of your go‑to plant‑based recipes.
If you are new to Veganuary or want more ideas, you may also enjoy our article “What is Veganuary + 5 easy vegan meals to try”, which shares simple, familiar meal ideas you can mix and match through the month.
Why this vegan bean burger is a great plant‑based protein option
This recipe brings together beans, lentils and quinoa – three nutritional powerhouses – in one satisfying patty. That makes it an ideal plant‑based protein choice if you want to:
- Build meals that keep you fuller for longer, with steady energy rather than quick spikes and crashes.
- Support digestion and gut health with plenty of fibre from legumes, whole grains and vegetables.
- Reduce your reliance on ultra‑processed meat alternatives or conventional burgers that can be high in saturated fat, salt and additives.
Because you are using whole, recognisable ingredients, this vegan burger can sit confidently alongside your broader wellbeing toolkit (stress support, sleep routines, CBD and movement) as one of the simple daily choices that add up over time.
Homemade organic bean burger recipe for high plant‑based protein
This recipe makes around 4–6 bean burgers, depending on the size of your patties.
Servings: 4-6 patties
Ingredients:
- 1 cup cooked organic black beans (or kidney beans), mashed
- 1/2 cup cooked organic lentils (green or brown)
- 1/2 cup cooked organic quinoa
- 1 small organic onion, finely chopped
- 2 cloves organic garlic, minced
- 1/2 cup organic grated carrot (optional, adds moisture)
- 1/4 cup organic chopped parsley or corriander
- 2 tbsp organic ground flaxseed + 6 tbsp water (flax “egg” for binding)
- 2 tbsp organic nutritional yeast (optional, adds protein and a cheesy flavour)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1–2 tbsp organic oat flour or almond flour (if mixture is too wet)
- 1–2 tbsp organic olive oil (for pan-frying, optional if baking)
Instructions
-
Prepare the flax “egg”:
Mix ground flaxseed with water and let it sit for 5–10 minutes until gelatinous. -
Mash beans and mix proteins:
In a large bowl, mash the beans with a fork or potato masher. Add lentils and quinoa, mixing until mostly combined (some texture is good). -
Add flavour & bind:
Stir in onion, garlic, carrot, parsley, flax “egg,” nutritional yeast, spices, salt, and pepper. If the mixture is too wet, add oat flour or almond flour 1 tbsp at a time until it holds together. -
Form patties:
Shape the mixture into 4–6 equal patties. Chill in the fridge for 20–30 minutes for firmer patties. - Cook the patties:
- Pan-fry: Heat olive oil in a skillet over medium heat. Cook patties 4–5 minutes per side until golden brown.
- Bake: Preheat oven to 190°C (375°F). Place patties on a lined baking sheet and bake 20–25 minutes, flipping halfway.
Protein boost tips: Add 1/4 cup organic hemp seeds or pumpkin seeds into the mixture for extra protein and crunch.
Serve idea: On a whole-grain bun, lettuce wrap, or even on top of a salad. Top with avocado, tomato, or your favourite sauce.
How to serve this bean burger as easy vegan meals
One of the reasons this recipe works so well is how versatile it is. Once you have a batch of cooked bean burgers, you can turn them into different vegan meals through the week.
Classic vegan burger plate
- Serve a patty in a wholegrain or seeded bun with lettuce, tomato, onion and avocado.
- Add a side of oven‑baked sweet potato wedges or a mixed salad for a complete plant‑based recipe that feels like classic comfort food.
Lighter bun‑free option
- Wrap your vegan burger in large lettuce leaves or collard leaves.
- Add crunchy veg and a tahini or yoghurt‑style dressing (use a dairy‑free option if needed).
- This works well if you are focusing on blood sugar balance, digestion or a lighter evening meal.
Protein‑rich salad or grain bowl
- Crumble one warm bean burger over a bowl of mixed greens, roasted vegetables and cooked grains like brown rice or extra quinoa.
- Top with seeds or nuts and a simple olive oil and lemon dressing.
- This is an easy way to build plant-based recipes for lunch that feel substantial and satisfying.
Making it your Veganuary and beyond staple
If you are taking part in Veganuary – whether fully or in your own “vegan‑ish” way – having a reliable vegan burger recipe can make a big difference. This bean burger is:
- Simple enough to batch‑cook at the weekend and reheat through the week.
- Flexible enough to work for meat‑eaters who just want a lighter alternative a couple of nights a week.
- A great “bridge” option if you are used to burgers and want familiar flavours in your vegan meals.
5 reasons to make your own bean burgers
This homemade bean burger can be a useful healthy food swap to:
- A conventional meat burger high in saturated fat, salt and additives.
- An ultra‑processed supermarket vegan burger made mostly from refined oils, starches and long ingredient lists.
Because it is built from whole foods, it is:
- Rich in plant-based protein: Combining beans, lentils, and quinoa gives a complete amino acid profile to support muscles, energy, and overall health.
- High in fibre: Promotes healthy digestion, stabilises blood sugar, and helps maintain satiety to prevent overeating.
- Low in processed additives: No preservatives, artificial flavours, or excess sodium, which reduces inflammation and supports heart health.
- Packed with vitamins & minerals: Natural ingredients like carrots, onions, herbs, and beans provide antioxidants, iron, magnesium, and B vitamins.
- Supports weight management & metabolic health: Nutrient-dense, high-fiber burgers can help with maintaining a healthy weight and improving cholesterol levels.
This does not mean you can never eat other burgers again; it simply gives you a healthy alternative you can choose more often when you want your plate to work a little harder for your wellbeing.
From Veganuary to everyday: why plant‑based protein and bean burgers work
This homemade vegan burger is a simple way to bring more plant‑based protein into your week without overhauling everything at once. It can sit alongside other vegan meals you try for Veganuary, or simply become one of your regular, no‑fuss dinners when you want a nourishing, satisfying option that supports digestion, energy and long‑term health.
From the Provacan perspective, choices like this are part of a wider picture that includes sleep, stress, movement and tools like CBD supplements. You do not need to be perfect to feel a difference; small, repeatable swaps – like reaching for a homemade bean burger more often – can quietly support your wellbeing over time.
