Kidney Bean Burger With Mushrooms Recipe

Mushroom veggie burgers
Mushroom veggie burgers. Mushroom veggie burgers photo by Brian Leatart / Getty Images
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4-6 patties (serves up to 6)

Make a vegetarian kidney bean burger using kidney beans and mushrooms, with oats to hold it all together. These kidney bean burgers are vegetarian, but they do use an egg as a binder, so they're not vegan. In fact, one reviewer suggested adding an extra egg to the mix to make them a little less crumbly. 

If you find your kidney bean burgers turning out a bit crumby, here's some tips on how to make your veggie burgers less crumbly.

What You'll Need

  • 1 medium carrot
  • 1/3 cup oats
  • 1 14 ounce can kidney beans, drained
  • 1/2 cup mushrooms
  • 1/2 onion
  • 1/2 red or yellow bell pepper, diced small
  • 1 egg
  • 2 tbsp ketchup
  • 1/2 tsp garlic salt

How to Make It

Process the carrot in a food processor until grated. Add the oats and beans and pulse a few times. You can also grate the carrot by hand if needed and then pulse it all together in a blender if you don't have a food processor. 

Add the remaining ingredients and process until well combined but still slightly coarse.

Chill this mixture, covered, in the refrigerator for at least 45 minutes then form into 4 - 6 patties.

To cook your kidney bean burgers, set the oven to broil and place your kidney bean patties on a lightly greased baking tray or cookie sheet. 

Broil for 5-6 minutes on each side. You can also cook these mushroom veggie burgers on your indoor or outdoor grill, or pan fry your patties in a bit of oil in a skillet over medium high heat for 3-4 minutes on each side. 

Nutritional Guidelines (per serving)
275 Calories
2g Fat
49g Carbs
17g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)