Kidney bean burger recipe
A delicious vegan bean burger
cans kidney beans, well drained
s ground turmeric
grams rolled oats
tablespoons whole grain bread crumbs
(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 bean 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 and bake at 350 F/ 180 C° for 20min.
Tip 1: The better you drain kidney beans, the less whole grain bread crumbs you need for binding
Tip 2: For best results refrigerate patties for 30 minutes, prior to cooking.
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