Kidney Bean Burgers
Transform your next meal into a plant-based delight with these hearty Kidney Bean Burgers! Packed with protein-rich kidney beans, aromatic fresh parsley, and the warm spices of cumin and paprika, these veggie patties are as flavorful as they are nutritious. Grated carrot and finely chopped red onion add a pop of texture, while a splash of soy sauce enhances the savory depth. These burgers are quick and easy to make, requiring just 20 minutes of prep time, and yield four golden-brown patties ready to be tucked into buns with your favorite toppings. Perfect for vegetarians, vegans, or anyone craving a meatless meal that doesn't skimp on taste, these kidney bean burgers are a satisfying, high-protein option you'll want to make again and again!
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Recipe Information
Ingredients
- 400 grams canned kidney beans
- 75 grams breadcrumbs
- 0.5 medium red onion
- 2 garlic cloves
- 1 medium carrot
- 2 tablespoons fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Drain and rinse the canned kidney beans thoroughly, then pat them dry with a paper towel to remove excess moisture.
In a large mixing bowl, mash the kidney beans with a fork or potato masher until mostly smooth with a few chunks for texture.
Grate the carrot and finely chop the red onion, garlic, and parsley. Add them to the mashed kidney beans.
Stir in the breadcrumbs, ground cumin, paprika, soy sauce, salt, and black pepper. Mix well until the ingredients are evenly combined and the mixture holds its shape when pressed together.
Divide the mixture into 4 equal portions and shape each into a patty about 1/2 inch thick.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes on each side until golden brown and heated through.
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
Serve the kidney bean burgers on buns with your favorite toppings such as lettuce, tomato, avocado, or vegan mayo.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3971 mg | 173% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 11.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2103 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
