Kidney Bean Burgers Recipe

Introduction

Kidney bean burgers are a delicious and nutritious plant-based alternative to traditional meat patties. Packed with protein and flavor, they’re perfect for a quick weeknight dinner or a weekend BBQ. These burgers are easy to make and can be pan-fried, baked, or grilled to your liking.

Ingredients

• 1½ cups (9 oz or 265 grams) canned kidney beans
• ¼ medium onion
• 2 medium cloves garlic
• 2 tablespoons tomato ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder or smoked paprika
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup (90 grams) rolled oats
• 1 handful fresh parsley

Instructions

1. Step 1: Rinse the kidney beans and shake off any excess water.
2. Step 2: Scoop up about half of the beans into a small container and set aside. Add the remaining half to a food processor.
3. Step 3: Add onion, garlic, ketchup, oregano, chili powder or smoked paprika, salt, and pepper to the food processor. Process to a smooth paste, scraping down the sides as needed.
4. Step 4: Add the reserved kidney beans, rolled oats, and parsley to the food processor. Pulse to combine, breaking up the oats and beans into smaller but still chunky pieces. Scrape the sides and bottom to ensure even mixing, but avoid over-processing to keep texture.
5. Step 5: Prepare a plate or small baking tray lined with parchment paper.
6. Step 6: Remove the blade from the food processor. Shape the mixture into four patties about ½ to ¾ inch thick. Squeeze the mixture tightly in your hands before shaping each patty to help them hold together.
7. Step 7: Place the patties on the lined tray and refrigerate for at least 20 minutes or up to 3 days. If chilling longer than 30 minutes, cover the tray to prevent drying out.
8. Step 8: To pan-fry: Brush a skillet with oil and heat over medium-low. Cook patties for about 8 minutes per side until firm and browned.
9. Step 9: To bake: Place burgers on a lined baking tray and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through, until heated and crusty.
10. Step 10: To grill: Place patties on greased aluminum foil, a grill pan, or cast-iron skillet over medium-low heat. Cook 7–8 minutes per side until firm and browned.

Tips & Variations

• Use gluten-free rolled oats to make this recipe suitable for gluten-sensitive diets.
• For extra flavor, add a pinch of smoked paprika or cumin alongside chili powder.
• Finely chopped bell peppers or grated carrots can be added for extra texture and nutrition.
• Chilling the patties before cooking helps them hold their shape better.

Storage

Store uncooked patties in an airtight container in the refrigerator for up to 3 days. Cooked burgers can be refrigerated for up to 4 days. Reheat in a skillet or oven until warmed through. You can also freeze uncooked patties for up to 1 month; thaw in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried kidney beans instead of canned?

Yes, but be sure to soak and cook dried kidney beans thoroughly before using, as raw or undercooked kidney beans contain toxins. Using canned beans is quicker and more convenient.

How can I make these burgers spicier?

Add more chili powder or include diced jalapeños or hot sauce to the mixture according to your heat preference.

Kidney Bean Burgers Recipe

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★★★★★

4.9 from 58 reviews

• Author: lina
• Total Time: 35 minutes
• Yield: 4 burgers 1x
• Diet: Vegetarian

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Description

These Kidney Bean Burgers are a flavorful and hearty vegetarian option made from canned kidney beans, oats, fresh parsley, and a blend of spices. They are easy to prepare using a food processor and offer versatility in cooking methods, including pan frying, oven baking, or grilling. Perfect for a nutritious and satisfying meatless meal.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1½ cups (9 oz or 265 grams) canned kidney beans
• ¼ medium onion
• 2 medium cloves garlic
• 2 tablespoons tomato ketchup
• 1 teaspoon dried oregano
• 1 teaspoon chili powder or smoked paprika
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 cup (90 grams) rolled oats (or old fashioned oats, use gluten-free certified oats if necessary)
• 1 handful fresh parsley

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Instructions

1. Prepare the Beans: Rinse the kidney beans thoroughly and shake off any excess water to avoid sogginess in the patties.
2. Separate Beans: Scoop about half of the beans into a small container and set aside; place the rest into a food processor.
3. Make the Paste: Add onion, garlic, ketchup, oregano, chili powder or smoked paprika, salt, and black pepper to the food processor. Blend into a smooth paste, scraping down the sides as needed.
4. Add Remaining Ingredients: Open the food processor, add the reserved kidney beans, oats, and parsley. Pulse several times to combine while maintaining chunky texture. Scrape the mixture down to ensure even mixing but avoid over-processing.
5. Prepare for Shaping: Line a plate or small baking tray with parchment paper for placing the patties.
6. Shape Patties: Remove the blade from the food processor. Take portions of the mixture, squeeze tightly into balls, then shape into four patties about ½ to ¾ inch thick. Compacting helps the patties hold shape during cooking.
7. Chill Patties: Place patties on the lined surface. Refrigerate for at least 20 minutes to help them firm up. If chilling longer than 30 minutes, cover to prevent drying out.
8. To Pan Fry: Brush a skillet or frying pan with oil and heat over medium-low. Cook patties for about 8 minutes per side until they are firm and golden brown.
9. To Oven Bake: Place patties on a lined baking tray. Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until heated through and crusty on both sides.
10. To Grill: Place patties on greased aluminum foil or a greased grill pan or cast-iron skillet on medium-low heat. Grill for 7-8 minutes per side until brown and firm.

Notes

• Use gluten-free certified oats if you need a gluten-free version.
• Chili powder and smoked paprika can be used interchangeably depending on your spice preference.
• Refrigerating the patties before cooking helps them hold their shape better.
• When grilling, avoid placing patties directly on grill grates to prevent falling apart; use foil or a grill pan.
• Cooking times may vary depending on cookware and stove, adjust as needed.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Vegetarian

Keywords: kidney bean burgers, vegetarian burgers, meatless burgers, healthy burger recipe, bean patties, plant-based burgers