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!
Anne
Can I omit or substitute something else for the sunflower seeds?
Ginny McMeans
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
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
Oh, that’s really easy Courtnie. It’s the vegan brand Just Mayo Chipotle. One of my favorites.
Courtnie
But what is the wonderful sauce in the picture? Looks yummy!
Alena Brenda
Black beans burgers are favorite of my sons. this time going to try at home and will tell you about the result.