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+ servings
bean burger on bun with cheese

Mashed Kidney Bean and Oat Burger Patties

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These weeknight-friendly, scrumptious kidney bean burgers are bound to become a family favourite! Less than 10 minutes of prep, these chorizo-spiced vegan bean and oat patties are soft and flavourful and delicious served in a bun, a grain bowl or salad
Course Dinner, Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword burger, kidney bean, oats
Dietary Preference Gluten-Free, nut free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 patties

Equipment

  • Food Processor although you could get away with mashing and mixing by hand

Ingredients

  • 2 x 14 ounce cans of kidney beans rinsed and well drained
  • 1 cup rolled oats regular or gluten free
  • 3 Medjool dates pitted
  • 4 cloves garlic grated or crushed
  • 3 tablespoons avocado oil or olive oil
  • 1 ¼ teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika sweet or smoked, mild or hot!

For serving, optional

  • 6 burger buns whole grain, gluten free, potato-style choose your fave!
  • 6 vegan cheese slices
  • spicy vegan mayo highly recommend you don't skip this!
  • baby arugula
  • 1 tomato sliced

Instructions

  • Add 1 can of beans to the food processor, along with the dates, garlic, oil, salt, and spices. Process until it looks like a thick, chunky hummus with some visible bean.
  • Add the remaining can of beans and the oats and pulse, just 4-5 times, until the beans and oats are chopped up a bit but NOT pureed. It should look like a thick, chunky dough. You might need to scrape the processor once.
  • Portion out ⅓ cup of the dough, form into a ½ inch (1 cm) thick patty and repeat with the remaining dough so you have 6 patties.
  • Heat a large nonstick skillet over medium heat with a drizzle of oil. Turn heat down slightly and then add burgers, in batches if necessary.
  • Cook 4-5 minutes a side, turning heat down to medium low as needed so they don’t burn before the time is up and then flip and cook 4-5 minutes on the remaining side. You want to cook the interior of the burger thoroughly so they aren’t mushy.
  • Serve as a side dish, or on buns with your favourite fixings!

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