Kidney Bean Burgers

Two bean burgers with tomatoes, lettuce and onion, stacked on top of each other.

Gluten-free and vegan kidney bean burgers, baked in the oven, are a great easy bean burger to use as a base recipe. With brown rice and oats.

Course Main Course, Mains

Cuisine American, Canadian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 35

Total Time 45

Servings burgers

Calories 166kcal

Author Alexandra Daum

Ingredients

1 tablespoon oil plus extra for baking
1 medium onion diced
2 cloves garlic minced
1 small hot pepper finely chopped, omit if preferred
½ teaspoon smoked paprika
½ teaspoon black pepper
500 grams (2 ¾ cups) kidney beans cooked or canned, drained and rinsed
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 chopped
2 tablespoons chickpea flour or rye flour
2 teaspoons apple cider vinegar
1 teaspoon sea salt to taste

Metric - Cups

Instructions

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.

Notes

To reduce the recipe, hover over or tap on the serving size (the pink 8) at the top of the recipe card to pull up a slider. This will automatically adjust the amounts needed.

The nutrition calculation is for the burgers only, not including any buns or toppings you might choose to add.

Nutrition