Kidney bean burger (gluten free)

kidney bean burger

5 from 4 reviews

gluten free, dairy free, vegan




  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