Kidney Bean Veggie Burgers Recipe

Name: Kidney Bean Veggie Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups canned red kidney beans (or however much is in a big can, rinsed and drained); 1 egg; 1/4 cup low-fat cheddar cheese (shredded); 2/3 cup fine dry white bread crumbs (or however much makes the texture behave); 1 teaspoon garlic powder; 1/4 teaspoon powdered chipotle pepper; salt, to taste; 1/2 teaspoon dill; 1/2 teaspoon cumin; 1/4 white onion (minced); 4 mushrooms (chopped)

Servings: persons

1 1/2 cups canned red kidney beans (or however much is in a big can, rinsed and drained)
1 egg
1/4 cup low-fat cheddar cheese (shredded)
2/3 cup fine dry white bread crumbs (or however much makes the texture behave)
1 teaspoon garlic powder
1/4 teaspoon powdered chipotle pepper
salt, to taste
1/2 teaspoon dill
1/2 teaspoon cumin
1/4 white onion (minced)
4 mushrooms (chopped)

1
i made twice the amount of onions and mushrooms and used the other half to top the burgers. saute them in a little oil with a sprinkle of salt and garlic powder till they're soft.
2
in the mean time mash the beans and mix with the egg, cheese, and spices.
3
let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
4
add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
5
shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
6
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.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups canned red kidney beans (or however much is in a big can, rinsed and drained), 1 egg, 1/4 cup low-fat cheddar cheese (shredded), 2/3 cup fine dry white bread crumbs (or however much makes the texture behave), and more.

Yes, Kidney Bean Veggie Burgers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kidney Bean Veggie Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions