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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/kidney-bean-burgers-recipe/