Pec-Idney Burgers Recipe

Name: Pec-Idney Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecan halves; 15 ounces canned no salt kidney beans, drained (1.5 cups cooked); 2 cloves garlic, minced; .5 cup onion, diced; .25 cup bean broth (or water); 2 tbs nutritional yeast; 2 teaspoons Dr. Fuhrman's Vegizest; 1 teaspoon poultry seasoning spice mix; .125 teaspoon black pepper (to taste!); 1 cup diced carrots; .5 cup diced celery; 1 cup quick rolled oats

Servings: persons

1 cup pecan halves
15 ounces canned no salt kidney beans, drained (1.5 cups cooked)
2 cloves garlic, minced
.5 cup onion, diced
.25 cup bean broth (or water)
2 tbs nutritional yeast
2 teaspoons Dr. Fuhrman's Vegizest
1 teaspoon poultry seasoning spice mix
.125 teaspoon black pepper (to taste!)
1 cup diced carrots
.5 cup diced celery
1 cup quick rolled oats

1
1. In food processor (use S blade), grind pecans into a flour.
2
2. Add beans, garlic, onion, broth, nutritional yeast, vegizest, poultry seasoning, and black pepper. Process until blended. You may need to stop part way through to scrape the sides of bowl.
3
3. Add carrots and celery. Process again, until well-blended, but small carrot pieces are visible.
4
4. Transfer mixture to large bowl. Add rolled oats and mix with spatula until combined.
5
5. Form mixture into 6 patties (about a half cup each). Press into burgers.
6
6. Lay burgers on plate between wax paper. Allow to rest in refrigerator for at least an hour. While waiting, pre-heat oven to 350.
7
7. Bake burgers on non-stick cookie sheet for 15 minutes. Flip burgers and bake for another 10 minutes.
8
8. Serve with whole-wheat buns or lettuce for wraps. Top with favorite condiments; my favorites are no sodium ketchup and Dijon mustard. Enjoy!

682

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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 12 ingredients. The key ingredients include: 1 cup pecan halves, 15 ounces canned no salt kidney beans, drained (1.5 cups cooked), 2 cloves garlic, minced, .5 cup onion, diced, and more.

Yes, Pec-Idney Burgers falls under the Soups & Stews 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!

Pec-Idney Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions