Vegan Kidney Bean Burger (Gluten Free)

This Kidney Bean Burger is a totally meatless pattie consisting of carrot, gluten free oats and packed with an abundance of herbs and spices. They are so delicious, effortless and are perfect to snack on or as an addition to a healthy dinner. Make them in your air fryer or stovetop!

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If you’re a fan of legumes then you will love this kidney bean burger. Although, I am not a vegan I would like to transition to a plant based lifestyle.

Moreover, I do enjoy eating plant based foods quite often. I would say that 70% of my food habits are centred around veganism/vegetarian. There isn’t a week that goes by without Charla eating something plant based.

I remember as a teenager, eating meat free food, courtesy of my mother. My mother who isn’t a vegan would cook meat free substitutes which were so foolproof.

One delicacy that comes to mind was a homemade veggie burger. I think at the time she used soy, though I don’t quite recall what it was. Nevertheless, it was a household hit, one that we requested numerous times.

As an adult, this kidney bean burger is inspired by my fond memories. Legumes are a great source of protein and make the perfect meatless patties.

The reason being is there ability to bulk up the formation of a pattie when crushed.

Steps for cooking dried beans in an instant pot

If you are using dried beans then you will need 1 cup worth

• Rinse the beans thoroughly using a colander/strainer (Picture 1).
• Place the beans in your instant pot and fill the inner pot half way with water (Picture 2).
• Switch the unit on a select pressure level “high”, adjust the +/- to 25 minutes and switch the valve to “sealing” (Picture 3).
• Wait for the instant pot to come to pressure (this will take several minutes) and cook the beans.
• Once cooked allow the unit to perform a natural release (takes 10-15 minute) before removing the lid (Picture 4).
• Drain off the bean water and place beans in a medium bowl and set aside.

Ingredients you will need

• Red Kidney Beans: The beans are what make the recipe, dried or canned which ever you choose.
• Onion & Garlic: These are base ingredients that build the foundation for most recipes.
• Oats: Make sure to use oats that are gluten free and also quick cooking not use jumbo oats that take forever to cook
• Carrots: Shredded are a great addition for adding texture and flavour.
• Coconut Aminos: This is a soy(a) free alternative, again used for add flavour.
• Tomato Paste: I like to use pureed tomato for this particular recipe as it’s so much easier to work with.
• Seasonings: Cumin, coriander, chilli all of these spices are used in their ground form, you can use fresh if you wish.
• Thyme:  Not pictured, this is only herb I used fresh sprigs with stem removed.
• Pink Salt: For flavour
• Coconut oil: Used for cooking, olive oil works well too!

How to make kidney bean burgers

• If using dried kidney beans cook them in a pressure cooker for 35 minutes and drain.
• Skip the above step if you have chosen to use precooked drained beans.

• Melt a small amount 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 (Picture 1).
• Place the kidney beans in a bowl and use a potato masher to break them down (Picture 2).

• Add the grated carrots to the bean bowl followed by the onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli (Picture 3).
• Carefully pick the small thyme leaves from their stem and sprinkle into the bowl (Picture 4).

• Finally pour in the gluten free oats and start to mix and combine all of the ingredients together (Picture 5).

• Shape the bean mixture into large flat patties (Picture 7).
• Melt some coconut oil in a non stick (very important) frying pan on medium heat (Picture 8).
• Cook the patties until golden on each side (a few minutes each side).
• Repeat the above step with the remaining patties.
• Don’t forgot to serve the burgers with some Vegan Mayonnaise

Air fryer method

• Spray or coat the fryer basket with oil.
• Follow the steps below of how to make the patties.
• Once the patties are made place the patties in the basket (you made need to do this in batches, depending on the capacity).
• Coat/spray the top of the patties with oil.
• Manually set to 200c/392f for 12-14 minutes or until golden brown.
• Turn the patties over half way through.

Can you freeze the patties?

Yes, you can. I would advise freezing them with parchment paper sandwiched between each one so prevent sticking.

What other vegetables can you include?

You could add mushrooms, zucchini, beetroot, bell peppers, potatoes the list is endless!

Notes and tips

• If using canned beans, you will need a total of two cans. Be sure to drain off the excess liquid before using.
• The beans need to be mashed and will require doing so by hand. I used my potato masher to crush the beans. It
•  DO NOT use an blender/food processor or immersion stick or else the beans will turn into a puree.
• Coconut aminos is an alternative to soy(a)
• Be sure to use gluten free oats that are quick cooking 
• Use a good non stick frying pan to omit the use of lots of oil.  
• If the mixture seems dry, add a splash of water (not too much) and also find that wet hands help to form the patties into better shapes.
• Rest the patties on parchment paper so they don’t stick.

Love sauce? Don’t forget to serve  these delicious gluten free burgers with vegan mayonnaise

More appetisers you may like

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Vegan Kidney Bean Burger (Gluten Free)

gluten free, dairy free, vegan bean burgers with a great texture and flavour

5 from 4 votes

Print Pin Rate

Course: Main Entree

Cuisine: American

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 2 servings

Calories: 428kcal

Author: Charla

Ingredients

• 1 cup of dried kidney beans see post or 2 cups of pre-cooked beans
• 1 medium sized carrot grated
• 1 1/2 cups of 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 powder
• 1 tsp cumin
• 1 ground coriander
• approx 1 tsp of pink salt
• 8 sprigs of thyme
• coconut oil

Instructions

• If using dried kidney beans cook them in a pressure cooker for 35 minutes and drain.
• Skip the above step if you have chosen to use precooked drained beans.
• Melt a small amount 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
• Place the kidney beans in a bowl and use a potato masher to break them down
• Add the grated carrots to the bean bowl followed by the onion/garlic mixture, tomato puree, coconut aminos, pink salt, ground coriander, cumin and chilli.
• Carefully pick the small thyme leaves from their stem and sprinkle into the bowl.
• Finally pour in the gluten free oats and start to mix and combine all of the ingredients together
• Shape the bean mixture into large flat patties.
• Melt some coconut oil in a non stick (very important) frying pan on medium heat.
• Cook the patties until golden on each side (a few minutes each side)
• Repeat the above step with the remaining patties

Notes

• If using canned beans, you will need a total of two cans. Be sure to drain off the excess liquid before using.
• The beans need to be mashed and will require doing so by hand. I used my potato masher to crush the beans. It
•  DO NOT use an blender/food processor or immersion stick or else the beans will turn into a puree.
• Coconut aminos is an alternative to soy(a)
• Be sure to use gluten free oats that are quick cooking 
• Use a good non stick frying pan to omit the use of lots of oil.  
• If the mixture seems dry, add a splash of water (not too much) and also find that wet hands help to form the patties into better shapes.
• Rest the patties on parchment paper so they don't stick.

Nutrition

Calories: 428kcal | Carbohydrates: 76g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Sodium: 1383mg | Potassium: 875mg | Fiber: 16g | Sugar: 5g | Vitamin A: 5623IU | Vitamin C: 16mg | Calcium: 115mg | Iron: 7mg

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