Name: Kidney bean burger recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8
Ingredients: 2 cans kidney beans, well drained! (extra points if you make them from scratch); 2-3 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)

Kidney bean burger recipe

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A delicious vegan bean burger

Author: Gabi Rupp
Prep Time: 5
Cook Time: 25
Total Time: 30
Yield: 8 1x

Ingredients

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2 cans kidney beans, well drained! (extra points if you make them from scratch)
2–3 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)

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Instructions

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.

Notes

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.

Find it online: https://leanjumpstart.com/kidney-bean-burger/