Kidney Bean Burgers

Heat the oil in a frying pan over medium heat. Once hot, add the onion and cook for about 8 minutes, stirring frequently, until translucent. If the onion is browning too much, reduce the heat.
1 tablespoon oil, 1 medium onion
Add the garlic and hot pepper and cook for another minute. Stir in the paprika and pepper, then remove from the heat.
2 cloves garlic, 1 small hot pepper, ½ teaspoon smoked paprika, ½ teaspoon black pepper
Transfer the onion mixture to a large bowl. Add the beans, rice, oats, water, parsley, flour, vinegar, and salt. Mix well to combine.
500 grams (2 ¾ cups) kidney beans, 140 grams (¾ cup) cooked brown rice, 70 grams (¾ cup) quick cook or rolled oats, 50 ml (¼ cup) water, 20 grams (⅓ cup) fresh parsley, 2 tablespoons chickpea flour, 2 teaspoons apple cider vinegar, 1 teaspoon sea salt
Take about a cup of the mixture (use a measuring cup or a mug) and mix it in a food processor until smooth, then add back to the bowl. If you don't have a food processor, use an immersion blender or potato masher to roughly mash the mixture until it sticks together (see step 3 image in the 'Step by Step' section above).
Preheat the oven to 190°C (375°F) and line a baking sheet with parchment paper. Brush the paper with a little oil. You might need two baking sheets if they're smaller.
Form eight evenly-sized patties, about 1.5cm (⅔ in.) thick, and the same diameter of the buns you're using. Place onto the baking sheet, rinsing your hands as needed to prevent sticking.
Bake the burgers for 25 minutes, carefully flipping them after 15 minutes. Serve hot with any desired toppings. Cooked burgers can be stored in the refrigerator for a couple of days and the uncooked mixture freezes well.

Description

Ingredients

Instructions

Notes

Nutrition