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.

No additional tips available.

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

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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.

Kidney Bean Veggie Burgers

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