Kidney Bean Burgers Recipe

Introduction

These kidney bean burgers are a delicious and hearty vegetarian alternative to classic beef burgers. Packed with flavor and texture, they make a satisfying meal that’s easy to prepare and perfect for a casual lunch or dinner.

Ingredients

• 1½ cups (9 oz or 265 grams) canned kidney beans
• ¼ medium onion
• 2 medium cloves garlic
• 2 tablespoons tomato ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder or smoked paprika
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup (90 grams) rolled oats
• 1 handful fresh parsley

Instructions

1. Step 1: Rinse the kidney beans and shake off any excess water.
2. Step 2: Scoop half of the beans into a small container and set aside. Add the remaining beans to a food processor.
3. Step 3: Add the onion, garlic, ketchup, oregano, chili powder or smoked paprika, salt, and pepper to the food processor. Process until a smooth paste forms, scraping down the sides as needed.
4. Step 4: Open the processor and add the reserved beans, oats, and parsley. Pulse several times to combine, breaking up the oats and beans but keeping a chunky texture. Scrape the sides and bottom to ensure even mixing.
5. Step 5: Prepare a plate or small baking tray lined with parchment paper for shaping the patties.
6. Step 6: Remove the blade from the processor. Shape the mixture into four patties about ½ to ¾ inch thick. Squeeze the mixture tightly in your hands before shaping to help the patties hold together.
7. Step 7: Place the patties on the lined tray. Refrigerate for at least 20 minutes or up to 3 days. Cover if chilling longer than 30 minutes to prevent drying.
8. Step 8: To pan fry: Brush a skillet with oil and heat over medium-low. Cook patties for about 8 minutes per side until brown and firm, adjusting time as needed.
9. Step 9: To oven bake: Place patties on a lined baking tray and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through, until heated through and crusty.
10. Step 10: To grill: Place patties on greased aluminum foil or use a greased grill pan. Grill over medium-low heat for 7–8 minutes per side until browned and firm.

Tips & Variations

• For a gluten-free version, be sure to use certified gluten-free oats.
• Add your favorite spices like cumin or smoked paprika for extra flavor.
• If the mixture feels too wet, add a little more oats to help it bind.
• Try serving the burgers with fresh avocado, lettuce, and your preferred sauce for a tasty twist.

Storage

Store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to retain texture. Uncooked patties can be refrigerated for up to 3 days or frozen for longer storage; thaw before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried kidney beans instead of canned?

Yes, but make sure to soak and cook dried kidney beans thoroughly before using, as raw or undercooked beans can be toxic.

How do I prevent the burgers from falling apart?

Compact the mixture tightly when shaping the patties and ensure they chill in the refrigerator before cooking to help them hold together better.

Kidney Bean Burgers Recipe

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★★★★★

4.9 from 55 reviews

These Kidney Bean Burgers are a delicious and nutritious plant-based alternative to traditional meat burgers. Made with canned kidney beans, rolled oats, fresh parsley, and a blend of flavorful spices, they are easy to prepare and perfect for a quick lunch or dinner. The recipe offers multiple cooking methods including pan-frying, baking, and grilling, ensuring versatility to suit your preferred kitchen setup. With a satisfying texture and a mildly spicy, herbaceous taste, these burgers are both hearty and healthy.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 burgers 1x
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ cups (9 oz or 265 grams) canned kidney beans
• ¼ medium onion
• 2 medium cloves garlic
• 2 tablespoons tomato ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder or smoked paprika
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup (90 grams) rolled oats
• 1 handful fresh parsley

Instructions

1. Prepare Beans: Rinse the kidney beans well and give them a good shake to remove any excess water, ensuring they are not too wet for blending.
2. Reserve Half Beans: Scoop about half of the kidney beans into a small container and set aside; the remaining half goes into the food processor.
3. Blend Base Mixture: Add the onion, garlic, tomato ketchup, dried oregano, chili powder or smoked paprika, salt, and black pepper to the food processor with the beans. Process until a smooth paste forms, scraping down the sides as needed to blend everything evenly.
4. Add Remaining Ingredients: Open the food processor and add the reserved kidney beans, rolled oats, and fresh parsley. Pulse gently to combine, breaking up the oats and beans into smaller but still chunky pieces. Scrape the sides and bottom to ensure thorough mixing without over-processing to maintain texture.
5. Shape Patties: Remove the blade from the food processor. Take some of the mixture and squeeze it tightly in your hand before shaping it into four patties approximately ½ to ¾ inch thick. Lining a plate or small baking tray with parchment paper, lay the patties out.
6. Chill Patties: Refrigerate the shaped patties for at least 20 minutes to help them set; for longer storage, cover them well and keep refrigerated for up to 3 days.
7. Pan Frying: Lightly brush a large skillet or frying pan with oil and heat over medium-low. Once hot, add the patties carefully and cook for about 8 minutes on each side until firm and golden brown. Adjust time based on your cookware and heat.
8. Oven Baking: Preheat the oven to 375°F (190°C). Place patties on a lined baking tray and bake for 20 to 25 minutes, flipping halfway through until they are heated through and have a crusty exterior.
9. Grilling: Avoid placing patties directly on grill grates. Instead, grill them on greased aluminum foil, a grill pan, or cast-iron skillet over medium-low heat. Cook for 7 to 8 minutes per side until firm and browned.

Notes

• For gluten-free preparation, use certified gluten-free rolled oats.
• If using chili powder in the UK/Europe, be aware that some versions vary in heat and flavor; smoked paprika is a great alternative for a milder, smoky taste.
• Do not over-process the mixture to retain a chunky texture in the burgers.
• Chilling the patties helps them hold together better during cooking.
• Adjust oil quantity for pan-frying depending on your preference for a lighter or crispier crust.

Keywords: Kidney bean burgers, vegetarian burgers, plant-based patties, healthy burgers, homemade veggie burgers