Along with the Falafel Chickpea Nuggets, I’ve also decided to make Kidney Bean Burgers. I have to say in advance that this doesn’t have a beefy taste to it nor is the texture similar to meaty burgers–but they’re pretty good on their own! The flavor of these beans are deeper than white beans, fava beans, and others. Its depth goes well with the herbiness that comes from the oregano, rosemary, and basil.
During this meal, we used it as as filling for flatbread along with a bit of hummus and other dips, kind of like a shawarma. However, this can also be traditionally served in between burger buns with a bit of cilantro pesto, sour cream, some greens and veggies, and cheese (vegan or regular cheese). Yum!
For this recipe, I used oat flour with my kidney bean burgers. However, if you want them to be softer and chewier, I suggest that you add about a cup of cooked black rice or some mushrooms.
See the recipe below to learn how to make these delicious burgers. I’ve also paired this a quick Broccoli Salad, a bonus side dish to this post!
Kidney Bean Burgers
Prep Time: 10 minutes
Cook Time: 5 minutes
Kidney Bean Burgers:
- 250 grams of red kidney beans (canned or raw)
- 1 cup of uncooked oats, or 1 cup uncooked black rice
- 4 cloves of garlic, minced finely
- 1 medium-sized onion, minced finely
- 1 ½ tsp oregano
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp thyme
- 2 tsp ground chia seeds
- 2 ½ tbsp water
- 1 tsp salt
- Freshly ground pepper to taste
- 3-4 tbsp olive oil
- ¼ cup cornstarch, potato starch, or rice flour.
- 1 cup shitake mushrooms (optional)
- 1 egg (optional)
- 1 head of broccoli, chopped into florets
- 1 medium-sized onion, chopped.
- Any chopped roasted nuts such as walnuts or almonds
- Any fruit (dried or fresh), the best ones are cranberries and grapes
- The juice of 1 lemon
- 1 cups yogurt
- ½ cup crumbled feta cheese
- ½ cup parmesan cheese
- Salt and pepper to taste
- 1 tbsp mayonnaise (optional)
- 1 tsp dried red pepper flakes, or 1 tsp hot sauce (optional)
Kidney Bean Burgers:
- If you’re using raw beans, soak these in water for at least 8 hours, or overnight. Drain the water from the beans and rinse the next day. If you’re using canned beans, drain and rinse just the same.
- Add 2 ½ tbsp. to the ground chia seeds and let it sit for 20 minutes.
- If you’re using oats, place the uncooked oats in a food processor and grind until it turns into a coarse flour.
- Once the chia seeds have soaked for a bit, place and the rest of all the rest of ingredients in the food processor and grind until no huge chunks are left. Make sure that it’s not too fluid, otherwise, add more black rice or oat flour.
- Form these into burger patties and dust with a bit of cornstarch, potato starch or rice flour.
- Heat the olive oil on a griddle or skillet over medium heat. Then cook the burger patties, cooking each side for 1-2 minutes, or until you notice a slight golden crust on each side.
- Serve with flatbread and dips, or assemble on a burger bun with cilantro pesto, sour cream, vegetables, and cheese (vegan or non-vegan).
- Blanch the broccoli in boiling water for at least 5 minutes, then place in an ice bath for 2 minutes.
- Drain all the water and part the broccoli dry.
- While the broccoli is drying, we can make the dressing. In a bowl, combine lemon, yogurt, feta cheese, parmesan cheese, hot sauce or dried peppers (optional), and mayonnaise (optional). Set aside.
- Once the Broccoli is completely dry, place this in a bowl along with the onions, fruits, and nuts.
- Pour the salad dressing and toss the ingredients in it. Season with salt and pepper according to taste.