Mashed Kidney Bean and Oat Burger Patties
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
Equipment
- Food Processor although you could get away with mashing and mixing by hand
Ingredients
- 2 14 ounce cans kidney beans rinsed and well drained, or 3 cups of cooked beans
- 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!