Description
Delicious and nutritious kidney bean burgers, packed with flavor and perfect for weeknight dinners or gatherings.
Ingredients
- 1½ cups (9 oz or 265 grams) canned kidney beans
- ¼ medium onion, finely chopped
- 2 medium cloves of garlic, minced
- 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 gluten-free certified oats if needed)
- 1 handful fresh parsley, chopped (optional)
Instructions
- Rinse the kidney beans under cold water in a colander, shaking gently to remove excess water.
- Scoop up half of the beans into a small container and set aside. Place the remaining beans in a food processor.
- Add the chopped onion, minced garlic, tomato ketchup, oregano, chili powder/smoked paprika, salt, and pepper to the food processor. Process until smooth, scraping down sides as necessary.
- Open the food processor, add the reserved kidney beans, oats, and parsley (if using). Pulse gently to combine, maintaining texture.
- Shape the mixture into four patties about ½ to ¾ inch thick and place on a lined plate. Refrigerate for at least 20 minutes.
- Cook by pan-frying, baking, or grilling, according to preference.
Notes
For added flavor, consider adding cumin or coriander, or experimenting with different vegetables.