Kidney Bean Veggie Burgers Recipes

KIDNEY BEAN BURGER

Steps:

• In a large bowl, add 1 cup kidney beans + 4 cups water. Soak overnight.
• Drain and transfer the beans to your pressure cooker (electric or stovetop). Add a pinch of salt + 1 cup of water.
• For electric pressure cookers, cook for 22-25 minutes on MANUAL settings, High Pressure. For stovetop pressure cookers, cook for 5-6 whistles over medium heat. Do a quick release (we don't want the beans to become mushy).
• Drain and transfer to a large bowl. Lightly mash them using a potato masher.
• Add grated carrots + charred onions + salt + pepper + smoked paprika + onion powder + garlic powder. Mix them gently using your hands.
• Add breadcrumbs and mix some more.
• Scoop a handful (around 4-5 tablespoons) of the mixture and give them the shape of a burger patty. You can also use the lid of a container jar. Simply cover the inner of a lid with a plastic wrap and place a handful of the mixture in the lid. Gently press the mixture, remove/add more if needed, and then flip.
• Transfer the patties to a baking sheet and let them chill for at least 2 hours.
• In a medium mixing bowl, add all-purpose flour + cornflour + 2/3 cup cold water. Mix well until smooth.
• Dip the chilled patties and coat them on both sides.
• Now place them in a bowl of breadcrumbs. Flip and coat on all sides.
• Shallow-fry the patties until they're brown on both sides.
• Layer and assemble the burger. I used vegan mayo + lettuce + tomatoes + patty + ketchup + onion in my recipe.

KIDNEY BEAN BURGERS

Steps:

• Mash up kidney beans.
• Then add spices, carrot and bread crumbs until they form patties.
• Place patties in a baking dish and bake at 350 for 20min.

THE BEST BEAN BURGERS

Steps:

• Preheat oven to 400F, spray baking sheet with cooking spray or line with parchment paper, and set aside.
• Mash beans in mixing bowl until there are no whole beans left.
• Add in the rest of the ingredients and stir until well-combined.
• Divide mixture into 4 equal portions, and roll into balls with clean hands.
• Place on prepared baking sheet, and flatten with the palm of your hand.
• Bake for 10 minutes, flip (carefully!), and bake for another 10 minutes on the other side.

RED-BEAN BURGERS WITH AVOCADO AND LIME

Steps:

• Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.

KIDNEY BEAN VEGGIE BURGERS

Steps:

• i made twice the amount of onions and mushrooms and used the other half to top the burgers. sauté them in a little oil with a sprinkle of salt and garlic powder till they're soft.
• in the mean time mash the beans and mix with the egg, cheese, and spices.
• let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
• add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
• shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
• fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.