Vegan Kidney Bean Burger
Who’s up for a delicious, juicy burger? Well, I definitely am. This vegan kidney bean burger is not only delicious, but vegan, extremely filling and high in protein.
It’s also quite easy to prepare and the vegan kidney bean patties are especially quick to make. Feel free to give it a try!
Why Kidney Beans Should Not Be Missing in Your Diet
Kidney beans belong to the legumes. They contain abundant vegetable protein and dietary fiber. Accordingly, they are quite filling. In addition, they also have a high magnesium content, which can have a stress-relieving effect.
Those who cannot tolerate kidney beans or pulses well should first try it with a smaller amount and slowly get used to it. However, there are also some tricks that can be used to make pulses more digestible: For example, they can be eaten with a little cumin or a squeeze of lemon juice to make them more digestible.
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What Is the Shelf Life of the Vegan Kidney Bean Burger?
Stored in the refrigerator, the patties will keep for a few days. You can also eat the burger buns after a few days by toasting them beforehand or briefly reheating them in the oven.
Both the burger buns and the patties – after they have cooled – can be frozen. They will keep for several months in the freezer!
The Vegan Kidney Bean Burger is
How To Make the Kidney Bean Patties Yourself
- Peel and dice the onion and fry briefly in a pan with oil.
- Drain the kidney beans and rinse under water until no longer foamy.
- Either mash the kidney beans with a fork (this is how I did it) or put them in a blender and chop them.
- Wash, clean and finely grate the carrot.
- Then mix the mashed kidney beans, finely grated carrot with the rest of the ingredients listed in a bowl (the canola oil is excluded here, of course).
- Now heat a pan with 1 tsp of canola oil. Use about 2 tablespoons of the “batter” for each patty. Place this in the pan and flatten a bit with the tablespoon. Fry until golden brown on both sides (about 3-5 minutes per side).
- Top the burger buns as desired. I spread them with (sugar free) ketchup on one side and mustard on the other. I also topped the burgers with tomato and cucumber slices and some lettuce. Don’t forget burger patties, of course. Some salt & pepper, if you like, and enjoy!
By the way, you can find the recipe for the healthy burger buns here.
Do You Feel Like Trying It Out for Yourself?
Then get to the stove, it’s worth it and is really very easy to make. Let me know below in the comments if you liked the recipe.
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Vegan Kidney Bean Burger
Recipe Equipment
Ingredients
For the patties
- 1 1/4 cup kidney beans canned (200 g)
- 1/2 cup oats 40 g
- 1 tbsp. tomato paste
- 1 tbsp. soy sauce
- 1 onion
- 1 carrot
- 1 tbsp. mustard
- 1 tsp. canola oil for browning
On the burger
- salad
- sugar-free ketchup
- mustard
- tomato
- cucumber
Instructions
- Peel and dice the onion and fry briefly in a pan with oil.
- Drain the kidney beans and rinse under water until no longer foamy.
- Either mash the kidney beans with a fork (this is how I did it) or put them in a blender and chop them.
- Wash, clean and finely grate the carrot.
- Then mix the mashed kidney beans, finely grated carrot with the rest of the ingredients listed in a bowl (the canola oil is excluded here, of course).
- Now heat a pan with 1 tsp of canola oil. Use about 2 tablespoons of the “batter” for each patty. Place this in the pan and flatten a bit with the tablespoon. Fry until golden brown on both sides (about 3-5 minutes per side).
- Top the burger buns as desired. I spread them with (sugar free) ketchup on one side and mustard on the other. I also topped the burgers with tomato and cucumber slices, and some lettuce. Don’t forget burger patties, of course. Some salt & pepper, if you like, and enjoy!
Nutrition Facts
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