Vegan Kidney Bean Burger (Gluten Free)

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!

Course Main Entree

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings people

Calories 428kcal

Author Charla

Ingredients

1½ cups red kidney beans (or use a 15oz/400g canned kidney beans,drained)
1 medium onion
4 garlic cloves
1 tablespoon tomato puree
1 tablespoon coconut aminos soy free alternative (can use soy sauce)
1 teaspoon cumin
½ teaspoon of chilli powder
1 ground coriander
8 sprigs of thyme stems removed
½ teaspoon pink salt
½ teaspoon black pepper
1 cup jumbo oats make sure they are gluten free
1 medium sized carrot grated
olive oil for frying

Instructions

To make the patties

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.
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.

To cook the burgers (on the stovetop)

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.

To oven bake the burgers

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 top side with oil.
Bake in the oven for roughly 20 minutes or until golden (turning over half way through).

Notes

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.

Nutrition