Vegan Kidney Bean Burger (Gluten Free)

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

Course Main Entree

Cuisine American

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings servings

Calories 428kcal

Author Charla

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

If using canned beans, you will need a total of two cans. Be sure to drain off the excess liquid before using.
You can pair this recipe with my Vegan Fish and Chips.
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.