Kidney Bean Burgers
Delightful vegetarian burgers featuring creamy kidney beans and aromatic spices, perfect for weeknight dinners or weekend barbecues.
Ingredients
Burger Base Ingredients
- 1.5 cups canned kidney beans, rinsed Forms the creamy base.
- 0.25 medium onion, chopped Adds zesty crunch.
- 2 cloves garlic, minced Infuses flavor.
- 2 tablespoons tomato ketchup Adds sweetness and tang.
- 1 teaspoon dried oregano Provides warm flavor.
- 1 teaspoon chili powder or smoked paprika Choose based on desired spice level.
- 0.5 teaspoon fine sea salt Enhances natural flavors.
- 0.5 teaspoon freshly ground black pepper Adds heat and depth.
- 1 cup rolled oats Serves as the binding agent.
- 1 handful fresh parsley, chopped (optional) Adds freshness.
Instructions
Preparation
- Rinse the canned kidney beans under running water and shake off excess liquid.
- Scoop half of the rinsed beans into a small bowl and set aside. Place the other half into a food processor.
- Add the chopped onion, garlic, ketchup, oregano, chili powder or smoked paprika, salt, and pepper to the food processor. Process until the mixture forms a paste.
- Add the remaining kidney beans, rolled oats, and parsley if desired to the food processor. Pulse gently to maintain texture.
- Form the mixture into four patties about ½ to ¾ inch thick.
- Chill the patties in the refrigerator for at least 20 minutes.
Cooking
- Preheat a skillet over medium-low heat and grease lightly with oil.
- Cook patties for about 8 minutes on each side until firm and golden brown.
- Transfer patties to a lined baking tray and bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, flipping halfway.
- For grilling, use greased aluminum foil or a grill pan, cooking over medium-low heat for about 7 to 8 minutes per side.
Notes
For added flavor, mix in grated carrot or chopped bell pepper before forming patties. Adjust spices to taste. Don't rush cooking for a perfect crispiness.