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!
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.
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
Kidney and Black Bean Burgers is made with an eclectic group of favorite 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
- 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.
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!