Kidney and Black Bean Burgers are made with an eclectic group of favorite ingredients. It’s a big batch so you can have a party or freeze some patties for the future. All under 30 minutes.
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!
If you’re looking for a variety of sandwiches I have quite a few on my blog. Loaded Chickpea Salad Sandwich is really popular and who can resist a BBQ sandwich! The Vegan BBQ Chicken Sandwich will fix you right up.
Now back to the bean burger! Mix and fry and load up the buns.
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!
Kidney and Black Bean Burgers
Kidney and Black Bean Burgers is made with an eclectic group of favorite ingredients.
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.
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.
Recipe Notes
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.
Ginny McMeans says
That’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
Hi! 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
Oh, that’s really easy Courtnie. It’s the vegan brand Just Mayo Chipotle. One of my favorites.
Courtnie says
But what is the wonderful sauce in the picture? Looks yummy!
Alena Brenda says
Black beans burgers are favorite of my sons. this time going to try at home and will tell you about the result.
Ginny McMeans says
Yes, I do Renee. Bake at 375 for 10 minutes and flip carefully, just in case they don’t want to hold together as well in the oven, and bake another 10 minutes. I think they would work great in an air fryer too. Place them in the hottest spot and I don’t think you’ll need to flip. My hottest spots are top left and bottom right sort of like at 10:00 and 4:00.
Renee says
Do you think these would work if baked in the oven instead of fried? Look amazing and I can’t wait to try making them! Thanks!
Ginny McMeans says
Hahaha Sam! You’re my favorite burger lover 🙂
Sam says
Have to comment on these too. You are my new favourite burger person Ginny 🤤
Ginny McMeans says
Hi Kimberly, The almond four is to help hold it together and for taste. You could use coconut flour. That would taste really good. Sorry about the instructions. I’ll go fix that. It should be 5 minutes each side. Your judgement really. 5 minutes each side on medium heat should be perfect. After you flip the first time if it’s too dark turn down your heat.
Kimberly Kelly says
The recipe looks great! I have a couple questions:
why almond flour? Can I substitute this flour, and if so, what should I use? I can’t eat almonds.
The recipe says cook time is 10 minutes, but the instructions say 8-10 minutes per side. Which is correct?
Thank you.
Ginny McMeans says
Ahhh, thank you so much Juli! You’re going to love them 🙂
Juli says
These burgers sound amazing (just like like all of your recipes!!!). I am going to make these next weekend.
Allison - Celebrating Sweets says
These look so flavorful. I’d take a veggie burger over a regular burger any day!
Edyta at Innocent Delight says
I love beans and I love veggie burgers. These sound super fantastic. I like the use of almond flour. I will have to make this soon.
Amy @ The Cook Report says
These look super tasty and so healthy! I really like veggie burgers like this, we need to give this a try 🙂
Sues says
These look so flavorful and awesome! I want to know all about that sauce, too!
Ginny McMeans says
Fantastic Shanelle. Thanks for letting us know 🙂
Shanelle says
Made these last night, they were really good. I didnt add as much salt because I used canned beans with sea salt so my husband thought they were slightly bland but I didnt mind the flavor. I also added white beans to the kidney and black beans, and used a regular egg. Overall, a great recipe that I will keep on hand.
Ginny McMeans says
Yes, they would work great! Thanks you so much and I am glad you are here.
Kimberly Angel says
Would pinto beans work just as well as kidney beans? Love your website!
Ginny McMeans says
Yes, any flour can be used. It will be just as good! Thanks for your interest :).
Nicole says
Is the almond flour just to bind them together? I’m not finding almond flour at the regular grocery store and am not wanting to drive an hour to Whole Foods for it if I don’t need it. We’re not gluten free in this house, so if I can use all purpose flour in it’s place I’d like to… but if I NEED the almond flour then I’ll get it.
Thanks.
Ginny McMeans says
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.
Karielyn says
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! : )