I’ve been experimenting quite a bit with bean burgers and this version of kidney beans burger came out SO good!
The burger patty is crispy on the outside, and soft, chewy, and flavorful on the inside. Lightly mashed beans gave this patty an amazing texture.
As for the ingredients, I used grated carrots for that juicy interior + powdered spices for the spicy flavors.
One optional (but recommended) ingredient I used was a charred ‘semi-burnt’ onion. It gives this unique oniony flavor to the burger and doesn’t taste burnt at all. More on the Recipe Notes below.
I put the patties in the freezer for 2-3 hours prior to shallow-frying. This makes them super firm and easy to work with.
Like most folks, I love the crispy exterior of a burger. And to achieve this, I dipped the chilled patties in a slurry of all-purpose flour + cornflour and then coated with breadcrumbs (as shown in the recipe video below).
Aaand that’s pretty much it. Assemble the burger, and you’ve just made yourself a delicious vegan kidney bean burger!
Kidney Bean Burger
Delicious vegan kidney bean burger by Veganbell.
For burger patty
- 2 cups breadcrumbs
Preparing the burger patties,
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.
Dipping in the slurry,
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.
To prepare the charred onion, simply fry 1 sliced onion in 1 teaspoon of oil until they're dark. Stir frequently. You can also use lightly sauteed onions if you wish.
If you enjoyed this recipe, check out the Jackfruit Tacos I posted earlier. Thanks for stopping by! 🙂