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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
1
x
Ingredients
Scale
1x
2x
3x
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/