Kidney bean burger recipe
A delicious vegan bean burger
cans kidney beans, well drained! (extra points if you make them from scratch)
onions, roughly chopped or finely minced
(smoked) red pepper powder
1 1/2 teaspoon
bunch of fresh parsley, hacked
(or 1 teaspoon dried parsley)
extra virgin olive oil (EVOO)
Puree beans in a food processor or with a blender on high speed.
Add all other ingredients except for the oil.
Scrunch the patty mixture together with clean hands.
Divide into 8 – 12 balls, depending on your preferences.
Flatten into patties.
Heat olive oil in a non-stick pan over a medium heat.
When the pan is hot, fry the red bean burgers for 2 minutes on each side.
Place patties on a baking sheet prepared with parchment paper and bake at 350 F/ 180 C° for 20min.
Tip 1: Drain your kidney beans well. If the dough is still too wet you can use some whole grain bread crumbs for binding
Tip 2: For best results refrigerate patties for 30 minutes, prior to cooking.
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