Kidney and Black Bean Burgers are made with a group of favorite vegetables. It’s a big batch so you can have a party or freeze some patties for the future. All under 30 minutes.
Sandwiches are a favorite around here and bean burgers make it possible to add a lot of variety. This recipe takes advantage of a great group of ingredients and the result is flavorful and delicious.
The patties are made pretty thin and then pressed together firmly. You can have a double-double if you prefer but those are a little bit too much for me to eat.
A single patty with lettuce, red onion and condiments is good for me. Very good!
There are a lot of ingredients in these Kidney and Black Bean Burgers and I did it on purpose. I was like a mad scientist. Lots of texture and flavor equals a good sandwich!
Black Beans are Protein Packed
- Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
- Not only that, beans have lots of fiber.
- There are Omega 3 and Omega 6 fatty acids.
- NO cholesterol or sugar.
- 11 minerals including around 30% of your daily minimum requirements of magnesium.
- 7 vitamins and even more. Black Beans are good!
If you’re looking for a variety of sandwiches I have quite a few on my blog. Now I’m not sure which to show you! They’re so good.
Loaded Chickpea Salad Sandwich is really popular and who can resist a BBQ sandwich! The Vegan BBQ Chicken Sandwich will fix you right up.
This is a large recipe so you can freeze some of the burgers before they’re cooked for a fast lunch or dinner – whenever you want.
Twenty-one burgers all ready to go. What a treat!
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Kidney and Black Bean Burgers
Ingredients
- 15 ounces black beans 1 can, drained, organic
- 15 ounces kidney beans 1 can, drained, organic
- 2 1/2 cups 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 extra virgin olive oil
- 1 cup red onion - finely chopped
- 1 1/2 cup sunflower kernels
- 1/2 cup carrot - finely pulsed
- 2 egg substitutes
- 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
Instructions
- 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.[
- 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 5 minutes on each side.
- Set aside for hamburger assembly and/or freezing.
Nutrition
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 a 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 about 5 minutes on each side.
Here’s a picture of the Vegan BBQ Chicken Sandwich I mentioned above too!
Ginny McMeans says
January 30, 2018 at 2:35 pmThat’s great Claudia and thanks so much! As for lasagna, I think that might be worth a try. It sounds pretty good and goulash is with red beans and pasta. You’ll be adding the marinara sauce so it might turn out really well. I also add this as a layer over my lasagna noodles and it’s delicious. https://veganinthefreezer.com/versatile-vegan-mozzarella-cheese/
claudia Arellano says
January 30, 2018 at 2:04 amHi! I thought I left a comment. Just wanted to say ever since I found your recipe I am making them every week to have an extra punch of protein intake.
I was wondering, don’t you think the mix without the eggs and flours can be use for lasagna? I was thinking that the seasoning it really mimics the meat taste and actually is much much better, I was looking for some lasagna with beans in internet but none is mention to have beans mashed, all are whole beans, the thing is I think is better if is like sort of paste but not too mashed. I don’t know, and also add some Cummin?
Kind regards
Ginny McMeans says
December 22, 2017 at 9:35 pmOh, that’s really easy Courtnie. It’s the vegan brand Just Mayo Chipotle. One of my favorites.
Courtnie says
December 22, 2017 at 12:16 pmBut what is the wonderful sauce in the picture? Looks yummy!
Alena Brenda says
November 28, 2017 at 11:19 pmBlack beans burgers are favorite of my sons. this time going to try at home and will tell you about the result.