Kidney bean burger (gluten free)

  • Author: Charla
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Category: main entree


gluten free, dairy free, vegan


  • 1 cup of dried kidney beans (see post) or 2 cups of pre-cooked beans
  • 1 medium sized carrot, grated
  • 1 1/2 gluten free oats
  • 1 large onion, minced
  • 4 garlic cloves, minced
  • 1 tbsp coconut aminos (soy free alternative to soy sauce)
  • 1 tbsp of tomato puree
  • 1 tsp of chilli
  • 1 tsp cumin
  • 1 ground coriander
  • approx 1 tsp of pink salt
  • 8 sprigs of thyme
  • ————————–
  • coconut oil


  1. If using dried kidney beans cook them in a pressure cooker for 30 minutes and drain.
  2. Skip the above step if you have chosen to use precooked drained beans.
  3. Melt 1 tbsp of coconut oil in a frying pan on medium heat then proceed to sauteed the minced garlic and onion until translucent. Set aside to cool
  4. Lay the beans out on a flat even clean surface and mash them down. Once done, scoop them up and place in a large bowl.
  5. Add the grated carrots to the bean bowl followed by the cool onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli.
  6. Carefully pick the small thyme leaves from their stem and sprinkle into the bowl.
  7. Finally pour in the gluten free oats and start to mix and combine all of the ingredients together
  8. Shape the bean mixture into large flat patties.
  9. Melt some coconut oil (approx 4 tbsp) in a non stick (very important) frying pan on medium heat.
  10. Cook the patties until golden on each side (should take 2-3 minutes per side).
  11. Repeat the above step with the remaining patties
That Girl Cooks Healthy