This Kidney Bean Burger is a totally meatless pattie consisting of carrots, 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 oven or stovetop!

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 at some point.

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 and shaped.

Since first ublishing this recipe I decided to tweak it and give it a slightly makeover, because I feel that these changes yield even better results.

I no longer make the pattie mixture using my potato masher, instead I use my food processor for better consistency.

Also, I don't saute the onion and garlic separately, instead, I add both to the food processor during the first steps.

And another change which I have implemented is to chill the patties once I have shaped them, again, this is a crucial step which helps to uphold their shape a lot better.

Half a bun on vegan kidney bean burger with onions

Ingredients you will need

Red Kidney Beans: The beans are what make the recipe, it's much more convenient and handy to use canned beans!
Onion & Garlic: These are base ingredients that build the foundation for most recipes.
Oats: Make sure to use oats that are certified gluten free if you are sensitive to trace. I now prefer to use jumbo oats instead of quick cooking oats because jumbo oats give a better texture.
Carrots: Shredded are a great addition for adding texture and flavour.
Coconut Aminos: This is a soy(a) free alternative, again used for added flavour but you can use organic soy(a) if you want to.
Tomato Paste: I like to use pureed tomato for this particular recipe as it's so much easier to work with.
Seasonings: Cumin, ground coriander, chilli all of these spices are used in their ground form.
Thyme: This is only herb I used fresh sprigs with the stem removed.
Pink Salt and black pepper : For flavour
Olive oil: Used for cooking, albeit coconut oil works well too!

The steps

Steps 1-4 pureeing the kidney beans and other ingredients

Blot the kidney beans so they are completely dry.
In a food processor, fitted with an S blade, add half of the red kidney beans, onion, garlic, tomato puree/coconut aminos/soy(a) sauce, cumin, chilli powder, ground coriander, thyme, pink salt and black pepper.
Pulse until the texture is smooth (scraping down the sides as you go along).
Add the remaining kidney beans, grated carrot and jumbo oats.
Pulse a few times, using a stop and start motion, until the beans are slightly broken down, you want them to be still chunky and have some texture to them, remember to scrap down the sides too.

Steps 5-8 forming the burgers and cooking them

Once the texture is right, do a quick taste test and adjust if needed, use your hands to mould and shape the mixture into patties (about ½-3/4 inch in thickness).
Lay each pattie on a dish lined with parchment paper and repeat.
Chill the patties for 30 minutes or until completely firm in the refrigerator.
Preheat a large non stick skillet or frying pan with olive oil.
Cook the patties until golden on each side (this should take several minutes per side)
Repeat the above 2 steps with the remaining patties.

Oven baked version

Preheat the oven at 180C/356F.
Line a baking tray with parchment paper and lightly coat with olive oil.
Place the patties on the lined baking tray and coat the topside with oil.
Bake in the oven for roughly 20 minutes or until golden (turning over half way through).

Notes and tips

It is very important to blot the kidney beans completely dry before adding them to the food processor.
The amount of patties you make will be subjective to size, I made 3 but you should be able to make up to 4.
Do not grill the burgers as they will not hold up well.
Refrigerate any leftover burgers for up to 3 days or freeze (sandwiched between parchment paper) for up to 3 months.
Feel free to add mushrooms, bell peppers, beets, zucchini etc...
You can make the recipe by hand using a potato masher but I do recommend using a food processor for better results.
It is very important to CHILL THE PATTIES, this will help with the formation and structure.
Once the patties have chilled, cook them straight away, again this will help with the firmness.
DON'T over process the pattie mixture, especially when adding the second batch of beans, pulse, stop and start, scrap and check the texture until you are satisfied.
Do a taste test of the pattie mixture, add any additional spices or herbs, if required.

Recipes made with legumes you may like

Sauces to serve the burgers with

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