Kidney Bean Burgers Food

KIDNEY BEAN BURGERS

Steps:

• Mash up kidney beans.
• Then add spices, carrot and bread crumbs until they form patties.
• Place patties in a baking dish and bake at 350 for 20min.

RED-BEAN BURGERS WITH AVOCADO AND LIME

Steps:

• Lightly mash beans in a large bowl, leaving some whole. Add carrot, chili powder, oregano, breadcrumbs, and eggs. Season generously with salt and pepper; stir until thoroughly combined. Divide mixture into 4 portions and form into patties.
• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add patties and cook, undisturbed, until bottom forms a browned crust and most of oil is absorbed, 10 to 12 minutes. Flip patties and add remaining 1 tablespoon oil to pan, swirling to coat bottom. Cook, undisturbed, until browned on other side and heated through, 8 to 10 minutes. Serve on buns with accompaniments.

THE BEST BEAN BURGERS

Steps:

• Preheat oven to 400F, spray baking sheet with cooking spray or line with parchment paper, and set aside.
• Mash beans in mixing bowl until there are no whole beans left.
• Add in the rest of the ingredients and stir until well-combined.
• Divide mixture into 4 equal portions, and roll into balls with clean hands.
• Place on prepared baking sheet, and flatten with the palm of your hand.
• Bake for 10 minutes, flip (carefully!), and bake for another 10 minutes on the other side.

KIDNEY BEAN BURGER

Steps:

• In a large bowl, add 1 cup kidney beans + 4 cups water. Soak overnight.
• Drain and transfer the beans to your pressure cooker (electric or stovetop). Add a pinch of salt + 1 cup of water.
• For electric pressure cookers, cook for 22-25 minutes on MANUAL settings, High Pressure. For stovetop pressure cookers, cook for 5-6 whistles over medium heat. Do a quick release (we don't want the beans to become mushy).
• Drain and transfer to a large bowl. Lightly mash them using a potato masher.
• Add grated carrots + charred onions + salt + pepper + smoked paprika + onion powder + garlic powder. Mix them gently using your hands.
• Add breadcrumbs and mix some more.
• Scoop a handful (around 4-5 tablespoons) of the mixture and give them the shape of a burger patty. You can also use the lid of a container jar. Simply cover the inner of a lid with a plastic wrap and place a handful of the mixture in the lid. Gently press the mixture, remove/add more if needed, and then flip.
• Transfer the patties to a baking sheet and let them chill for at least 2 hours.
• In a medium mixing bowl, add all-purpose flour + cornflour + 2/3 cup cold water. Mix well until smooth.
• Dip the chilled patties and coat them on both sides.
• Now place them in a bowl of breadcrumbs. Flip and coat on all sides.
• Shallow-fry the patties until they're brown on both sides.
• Layer and assemble the burger. I used vegan mayo + lettuce + tomatoes + patty + ketchup + onion in my recipe.

MEXICAN BEAN BURGERS WITH LIME YOGURT & SALSA

Steps:

• Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
• Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
• While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

KIDNEY BEAN VEGGIE BURGERS

Steps:

• i made twice the amount of onions and mushrooms and used the other half to top the burgers. sauté them in a little oil with a sprinkle of salt and garlic powder till they're soft.
• in the mean time mash the beans and mix with the egg, cheese, and spices.
• let the mushroom mix cool a little so it doesn't immediately cook your egg then stir into the bean mix.
• add bread crumbs a bit at a time until you have a nice solid mixture you can shape easily.
• shape into 8 patties (not 6 big ones, trust me), and chill in the freezer for 15 min.
• fry in a little oil on med-low heat until nice and brown. i topped mine with swiss cheese, cooked mushrooms, fresh spinach, and aioli on a ciabatta bun. yum! i think the texture might be better with mashed red lentils, we'll have to try that. i think any kind of bean would work fine for this (except maybe garbanzos since they have more of a fish texture when mashed). i have the rest of these still in my freezer as cheep, healthy, easy standby food.

KIDNEY BEAN BURGERS

Steps:

• Rinse the kidney beans and give them a good shake to remove any excess water.
• Scoop up about half of the beans into a small container and set aside. Add the remaining half to a food processor.
• To the food processor also add the onion, garlic, ketchup, oregano, chili powder/smoked paprika, salt and pepper then process to a paste. Scrape down as needed to make sure everything is blended.
• Open the food processor and add the remaining kidney beans, oats and parsley if using. Pulse to combine, breaking up the oats and beans into smaller but still chunky pieces. You will need to get in there and give it a scrape down the sides and into the bottom to make sure everything combines well. Don't process it too much or you will lose the texture.
• Have a plate or small baking tray lined with parchment paper next to you.
• Remove the blade from the food processor and shape the mixture into four ½ to ¾ inch thick patties. Prior to shaping each patty, really squeeze the mixture together in a tight ball in your hand to compact everything. This helps them hold their shape.
• Lay the patties out onto the lined plate or tray once shaped. Refrigerate for at least 20 minutes but up to 3 days is ok. If only chilling for about half an hour there is no need to cover them. Any longer cover the plate/tray well so the patties don't dry out.