Kidney bean burger recipe

A delicious vegan bean burger


  • 2 cans kidney beans, well drained! (extra points if you make them from scratch)
  • 23 onions, roughly chopped or finely minced
  • 2 tablespoons Dijon mustard
  • 4 teaspoons ground turmeric
  • 150 grams rolled oats
  • 2 teaspoon (smoked) red pepper powder
  • 1 1/2 teaspoon salt or 2 tablespoons miso
  • 1/3 bunch of fresh parsley, hacked
  • (or 1 teaspoon dried parsley)
  • 1 tablespoon extra virgin olive oil (EVOO)


  1. Puree beans in a food processor or with a blender on high speed.
  2. Add all other ingredients except for the oil.
  3. Scrunch the patty mixture together with clean hands.
  4. Divide into 8 – 12 balls, depending on your preferences.
  5. Flatten into patties.
  6. Heat olive oil in a non-stick pan over a medium heat.
  7. When the pan is hot, fry the red bean burgers for 2 minutes on each side.
  8. 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.