Homemade Vegan Kidney Bean Burgers Recipe

Today marks the beginning of the end of confinement in France. After more than 40 days (I stopped counting after a while), we can start to slowly, very slowly go back to normal. Whatever normal means now, anyway. There are still a lot of things we aren’t allowed to do, and I’m still going to be working from home (my job is 100% doable from my desk, at my place). But at least now, I’ll be able to go for little walks in the middle of the day if I need to, instead of waiting 7pm (Paris had stricter rules than the rest of France). Anywho, this has nothing to do with the recipe I am posting today but I felt like it needed to be said. What’s today recipe, you might be asking? Well, today I’m posting my homemade vegan kidney bean burgers recipe.

La recette est disponible en français tout en bas du post!

Ingredients

The ingredient list is quite simple and you can do it with most things in your pantry:

• Kidney beans (I cooked mine in the Instant Pot).
• Yellow onion
• Carrots
• Garlic
• Our good old friend olive oil
• Spices: Chili powder, paprika, origan.
• Breadcrumbs and if you want a bit more flavor, nutritional yeast.

How to prepare these kidney bean burgers

We are going to start by cooking the vegetables: onion, garlic and carrots. We will cook the onion and garlic first for around 3 minutes, then add the carrots and spices and cook for an extra 10 minutes at medium heat.

Then, we add the beans and we will let ithem cook with the rest. You want this mix to be as dry as possible, otherwise the patties won’t be holding and you won’t have any kidney bean burgers.

When you start seeing the mix come together quite homogenously, set aside and let it cool off a bit. Add the breadcrumbs and the optional nutritional yeast and start mixing. Now you can grab around 1 to 2 tbsp per steak and start shaping them. I had enough to make 5 patties.

Trick: If your mixture isn’t dry enough, use a spatula or fork to mash the beans. The interior of the beans will come out and become a thick paste. This will help hold the patties really well.

What to make with these kidney bean burgers?

I ate my kidney bean patty with a burger, I did not find vegan cheese but you can totally use that instead of my cheddar slices. For my burger I had: some sautéed onion and mushrooms with some pickles and ketchup. I do not like lettuce or tomatoes in my burgers so there, I finally said it. Nonetheless, the patties are amazing and the burger is so good.

You can either freeze the patties (if you make a lot, this is a good idea and you will always have vegan patties ready to use in your freezer) or store them in the fridge for like max a week (depending on your fridge temperature, and your ingredient quality, so make sure to double check!).

I also reshaped some of these patties into meatballs. It’s a great base to do anything traditionally meat based and turn it into a vegan version. I made a few meatballs and we ate some nice spaghetti and meatballs for lunch.

I hope you all have a great monday and as always, if you try this recipe at home, don’t forget to tag @tofu_cado to show me the results!

See you next time!

Print Recipe

Homemade Kidney Bean Burgers Recipe

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: Healthy

Keyword: burgers, kidney beans

Servings: 5 steaks

Ingredients

• 2 cups kidney beans cooked
• 1 yellow onion
• 2 carrots
• 1 clove of garlic
• 1 tbsp olive oil
• 1 tsp chili powder
• ½ tsp paprika
• ½ tsp oregano
• ½ cup of bread crumbs

Instructions

• Preheat a pan with some olive oil. When hot, add the onion and garlic and cook for 3 minutes.
• Add the carrots and spices and continue cooking at medium-low heat for around 10 minutes.
• Add the beans and let all the flavors get to know each other for around 10 minutes. You want the mix to be as dry as possible because otherwise the patties won’t hold.
• Set aside and let it cool off for a bit, otherwise you’ll burn your hands.
• Add the bean mix to a bowl and add the breadcrumbs. Mix well and form patties with your hands. I did around 2 tablespoons for one patty. I had enough to make 5 patties.

To cook the patties

• Option a: Put some olive oil or butter in a pan and cook them until they are a bit golden on each side (around 3 minutes each side).
• Option b: Preheat the oven at around 200ºC and cook them for 12 minutes, 6 minutes each side.

Steaks d’haricots rouges – recette en français

Ingrédients pour 5 steaks – 30 minutes en total (5 minutes de préparation, puis 25 minutes de cuisson et assemblage).

La dégustation des steaks végétal

J’ai dégusté mon steak végétal dans un burger. Je n’ai pas trouvé du fromage végétal mais vous pouvez tout à fait remplacer mon fromage cheddar par votre fromage vegan au choix (j’ai déjà utilisé celui-ci). Avec mon burger j’ai préparé des oignons et des champignons sautées avec un peu de cornichons et du ketchup. Je n’aime pas la salade ni les tomates avec mes burgers, donc voilà, c’est dit, vous le savez maintenant. 

Pour conserver les steaks, soit vous pouvez les surgeler et avoir toujours une petite réserve de steaks végétaux, soit vous pouvez les mettre dans un tupperware bien fermé dans le frigo pendant 1 semaine max (et cela dépend de votre frigo et la qualité de vos ingrédients! faites bien attention).

Une autre alternative est d’utiliser cette base de “steak” pour faire des boulettes de viande vegan. Nous avons fait ça et un jour au lieu d’avoir des burgers, nous avons mangé des spaghetti avec des boulettes de viande vegan. Très sympa également.

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