Kidney and Black Bean Burgers can be created with a slew of ingredients. The beans go well with so many veggies and spices. This recipe takes advantage of some of the best and the result is flavorful and delicious. The patties are made very thin so the bean burger holds together really well. You can have a double double if you prefer but I like a single patty with lettuce, red onion and condiments on my burger. This is a large recipe so that you can freeze some of the burgers for a fast hot lunch or dinner – whenever you want. Twenty-one burgers all ready to go. What a treat!
Ingredients
1 can black beans (15 oz. can), drained
1 can kidney beans (15 oz. can), drained
2-1/2 cup breadcrumbs - I used 2 whole wheat hamburger buns (make sure this is not wheat and marked gluten free in you are on a gluten free diet)
1 Tablespoon oil for sauteing onion and carrot.
1 cup finely chopped red onion
1-1/2 cup roasted sunflower seeds, chopped
1/2 cup finely pulsed carrot
2 eggless egg replacer (follow directions for your product)
2 cups almond flour
2 teaspoons chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
oil for frying burger patties
Directions
Process the beans quickly (pulse) in a food processor so that they are still a bit chunky or mash with a potato masher..
Process your bread for the breadcrumbs. Set aside.
Heat the oil in a skillet.
Add the onion and carrot and saute for about 10 minutes.
Mix the egg replacer and water and set aside.
Put all of the ingredients in a large bowl.
Mix well.
Make into balls and place on a cookie sheet. I used an ice cream scoop to get them even in size.
Put 6 on each cookie sheet.
Space out the balls evenly and flatten each ball with the palm of your hand to make a patty.
Freeze at this point or fry the amount of patties that you want.
Fry the patties in a little bit of hot oil for 8 to 10 minutes on each side.
Set aside for hamburger assembly.
TO FREEZE:
Slide the cookie sheets into the freezer for about 30 minutes or until they are frozen.
Take the cookie sheets out of the freezer.
Use a spatula to slide off each patty to store in a rigid sided container or a freezer bag.
Place a small piece of waxed paper between each patty for easy removal.
Pack in rigid sided container or freezer bag.
TO PREPARE AFTER FREEZING:
Take out as many patties as you want and fry in a little bit of hot oil for 8 to 10 minutes on each side.
Fix up you hamburger buns with all of the condiments that you like, place on a patty and enjoy.
http://veganinthefreezer.com/2013/02/kidney-and-black-bean-burgers/
I was just thinking that today that I need more vegetarian blogs in my life – I have only come across a couple – so I can discover more dishes. And then I stumbled on your site. Its fortuitous, I think.
The burger sound delicious.
Hi…these look really good and I’m looking forward to making them. I was wondering if they would work if I baked them in the oven instead of frying them?
Thanks for sharing! : )
Good question. Yes, you could bake them with no problem. 400° for 10 to 15 minutes on each side. Depending how brown you want them.